Hyderabadi Murgh Dalcha Recipe

About this recipe

A rich and flavorful Hyderabadi stew made with tender chicken, lentils, and aromatic spices. This hearty dish is a perfect blend of protein-packed ingredients and regional flavors, ideal for a satisfying dinner.

Ingredients

• Pcs Chings Masala Chicken Chilli
• 500 g Toor Dal
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 100g Garam Masala
• 20G Curry Leaves
• - Mustard Seeds
• 250g Coriander
• 10G Salt
• 500 ml Water

Instructions

1. Step 1: Rinse the toor dal thoroughly under running water. Add the dal to a pressure cooker with 500 ml of water, 1/2 teaspoon turmeric powder, and a pinch of salt. Pressure cook on medium heat for 3 whistles, then set aside to cool.
2. Step 2: Heat 2 tablespoons of vegetable oil in a heavy-bottomed pan over medium heat. Add mustard seeds and cumin seeds, letting them crackle for about 30 seconds. Stir in the curry leaves, chopped onions, and green chilies, cooking for 5-6 minutes until the onions turn golden brown.
3. Step 3: Add the ginger-garlic paste to the pan and sauté for 2 minutes until aromatic. Stir in the chopped tomatoes, 1/2 teaspoon turmeric powder, red chili powder, and coriander powder. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down into a thick masala base.
4. Step 4: Add the chicken pieces to the pan and mix well to coat them with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned. Pour in 250 ml of water, cover, and simmer for 15 minutes over medium heat until the chicken is tender.
5. Step 5: Mash the cooked dal lightly with the back of a ladle and add it to the chicken along with the tamarind pulp. Mix thoroughly and let the stew simmer for another 10 minutes, adjusting the consistency with water if needed.
6. Step 6: Sprinkle garam masala over the stew and stir well. Taste and adjust salt as required. Garnish with freshly chopped coriander leaves and serve hot.