Shahi dhakaia roast

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  • Chicken : 2 (cut into 8 pieces)
  • Thick Yogurt: 1/2 cup
  • Chopped Raisins: 2tbsp
  • Chopped Nuts:2tbsp
  • Cardamom: 4
  • Cinnamon: 3
  • Clove: 3
  • Orange food color: 1/2tsp
  • Oil: 1/2 cup
  • Whole Green chilies: 10
  • Tomato ketchup/sauce: 2tbsp
  • Fried onion(beresta): 1cup (grind using hand)
  • Sugar: 2tbsp
  • Salt: 1tbsp
  • Ginger paste: 2tbsp
  • Garlic paste: 2tbsp
  • Red chilli powder : 1 tsp
  • Garam masala powder: 1tsp
  • Ghee : 1/4cup
  • Oil: 1/2 cup
  • Make fine paste( 1tsp fried cumin,10 fried black pepper, 2tbsp postodana,1/2 nutmeg(jayfol) and 1/4tsp mace(jaitri), 1/2 tsp shahijeera)
  • Kewra water: 1tsp
  • Powder milk: 1/2cup
  • Mawa or khoya: 2tbsp



Wash the chicken pieces and drain all water.
In a karahi , Mix cardamom, cinnamon, nuts, raisins, oil, food color, salt, sugar, Red chilli powder and green chilies with the chicken pieces.
Then cook the chicken pieces on high flame until it becomes golden and tender and all water dries up.
Now add fried onion with the chicken and mix well.
In a small bowl, add yogurt with 1tbsp flour.mix well.
Add yogurt, ginger garlic paste, roast masala paste, garam masala powder and 1cup water and mix well with the chicken.
Cover and cook on low heat for 10 minutes or cook the chicken as it turns soft. Stir occasionally.
Now add kewra water and sprinkle milk powder, mawa and ghee and mix well. Cover and cook for 3 minutes.
Garnish with beresta and serve with pulao.

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