DIN BHAR KI KADI MEHNAT KE BAAD
KUCH ACCHA AUR POSHTIK KHANA MILJAYE TO KYA BAAT HAI
DIL KHUSHI SE NAACH UTHTHA HAI!
Dhamaka means Explosion and this recipe is almost an explosion of flavours and spices that will blow your taste buds and mind.
Chicken has well-documented health benefits, it makes a fantastic substitute for red meats. A great source of protein, the meat has been linked to a variety of health benefits.
Chicken Dhamaka is an authentic and tasty chicken recipe. This is an attractive and yummy chicken dish with delicious gravy made of fried onions, almond paste, cream and traditional aromatic spices. Turmeric powder, garam masala, Cinnamon Powder, fenugreek powder and a few other spices take the gravy to a different level of flavour. The delicious recipe is full of flavor with rich and delicious gravy that can be served at lunch or dinner with Roti, Butter Naan or Rice.
Chicken Dhamaka is a popular Indian dish made with chicken pieces as the chicken is left to marinate for an hour so that the flavor fully penetrates the meat, marinated in spices and grilled or cooked in an oven. It is a delicious dish that is easy to make and perfect for a family lunch or dinner or any special occasion.
Overall, Chicken Dhamaka is a delicious and flavorful dish, perfect for those who love a spicy taste. It is a great dish for any special occasion or dinner party.
This is a delicious recipe where the chicken is cooked in yoghurt and tomato and a little cream is added towards the end too.
Chicken damaka is a unique dish wrapped in Flavorful gravy It tastes divine and yummy on the tongue! Enjoy this delicious recipe with your family and friends at home.
Succulent chicken bites coated in aromatic spices. An interesting chicken recipe with a spicy Indian touch.
In this recipe almonds are used to enhance the quality of the dish. Almonds are naturally salt-free/sodium-free and low in sugars. You can make this chicken curry with boneless or bone in pieces or even just the chicken thighs and legs.
So lets start recipe without wasting any time
Ingredients for Chicken Dhamaka
Steps for Chicken Dhamaka
Chicken Dhamaka
Ingredients
750 Grams of Chicken
1 teaspoon Ginger-Garlic Paste
Half teaspoon Black Pepper Powder
1 teaspoon Red Chilli Powder
Half teaspoon Garam Masala
Half teaspoon Salt
2 teaspoon Vinegar
1 tablespoon Coriander Seeds
1 teaspoon Cumin Seeds
3 to 4 Green Cardamoms
1 teaspoon Fennel Seeds
2 piece Cinnamon
1 Star Anise
10 to 12 Black Pepper Corns
3 Dried Red Chillies
15 to 20 Almonds
1 tablespoon Poppy Seeds
150 grams Curd
2 to 3 tablespoon Oil
3 to 4 tablespoon Oil
3 Onions
1 tablespoon Ginger-Garlic Paste
1 teaspoon Chilli Powder
Half teaspoon Turmeric Powder
3 tablespoon Fresh Cream
1 teaspoon Fenugreek Leaves
Steps
Wash and dry 750 gms of chicken.
Add 1 tsp ginger-garlic paste, half tap black pepper powder,1 tsp red chili powder, half tsp garam masala, half tsp salt, 2 tsp vinegar to the chicken, mix it well cover it and let it marinate for 30 minutes. You can marinate it for more time also.
Dry roast 1 tbsp coriander seeds, 1 tsp cumin seeds, 3-4 green cardamoms, 1 tsp fennel seeds, 2 piece cinnamon, 1 star anise, 10-12 black pepper corns on low flame in a pan for 20 seconds.
Then add 3 dried red kashmiri chillies, 15-20 almonds, roast altogether for a minute in total, then add 1 tbsp poppy seeds and roast for 10 seconds more and off the flame.
Use Kashmiri dried red chillies, as they are not much spicier and will give a nice color to your gravy. Add poppy seeds at the last moment as they burn very easily.
Let the spices cool down and then grind them into a fine powder.
Take 150 grams of curd add these grounded spices into it. Mix it and keep it aside for further use.
Heat 2-3 tbsp oil in a pan, fry the marinated chicken pieces. Fry the chicken pieces on high to medium flame by turning it on both sides for 5-6 minutes on each side. Till you get brown spots on the chicken like you get on grilled chicken.
You have to fry the chicken by 50-60 % as it will be further cooked with the gravy until 100% done. By the time the chicken is frying start making the gravy.
Heat 3 tbsp oil in a wok, add 3 finely chopped onions fry till golden brown.
Check the chicken if done off the flame and let it rest for some time.
When the onions turn brown, add 1 tbsp Ginger garlic paste, sauté with the onions for a minute on low flame. After frying for a minute, add 1 tsp chili powder, half tsp turmeric powder, 1 tsp salt sauté for a minute on low flame.
Add the curd mixture along with 2-3 tbsp of water, stir fry on medium to low flame for 5-6 minutes as the mixture might stick to the bottom as it has almonds and poppy seeds.
When the spices are fried properly, add 1 cup of hot water to make some gravy. The consistency of the gravy depends on your choice. After adding water let it boil on high flame, then add the fried chicken pieces from the pan along with all the oil and masala that is left in the pan.
Now add 3 tbsp fresh cream, 1 tsp crushed fenugreek leaves mix it then add 1/4th cup of hot water. Give a good mix. Then cover and cook on low flame for 10-15 minutes till the chicken is cooked and oil floats on top. When done off the flame and let it rest for 10-15 minutes.
Serve it hot with roti, chapati, paratha or naan.
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Tips *The chicken should be marinated for an hour so that the flavor fully penetrates the meat. *If you do not cook chicken pieces in tandoor or barbeque then you must need to use the dhungar method. *Do not add too much water because its gravy is a little bit thicker.
