Chef’s Nectar, “Murgh Dalcha Kebab”

Dalcha kebab is one of the famous Northern Indian preparation which is mingle with Chickpeas lentil mixed and flavoured with chicken and infused with aromatic masala/spices which makes it delicious. Must try this easy recipe.


To serve: 4 Portions

Cooking Time- 10-15 Minutes

Ingredients for making the Murgh Dalcha

Chicken Breast (Boneless) – 850 gms

Ginger Garlic Paste – 30 gms

Lemon Juice – 25 ml

Salt – to taste

Yellow Chilly Powder – 15 gms

Garam Masala – 5 gms

Chana Dal – 250 gms

Hung Curd -300 ml

Cream 150 ml

Nutmeg Powder- pinch

Refined Oil – 80 ml

Melted Butter – for basting

Method of making

Clean, wash and cut each chicken breast into pieces and pat dry

First Marination

1. Apply ginger garlic paste, lemon juice, salt, yellow chilli powder and garam masala, rub well, and leave aside for 1 ½ hour.

2. Soak chana dal overnight, drain water. In a blender make a fine paste and transfer it to a bowl.

Second Marination ❤️

1. In a bowl whisk hung curd, add chana dal paste, cream, nutmeg and refined oil and mixed well.

2. After squeezing out the excess moisture, put the marinated chicken pieces well and keep a side for 2 hours.

Cooking of Murgh Dalcha😋

1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings

2. Roast in a moderately hot tandoor or over charcoal grill for 6-7 minutes

3. Remove and hang the skewer to let excess moisture drain out completely (2-3 minutes)

baste with melted butter and roast for another 3 to 4 minutes.

4. Transfer cooked chicken on a plate.

5. Served hot with choice of salad and chutney.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: