Delhi Style Chicken Tashla Recipe – Street Style Restaurant Taste at Home
Introduction — Delhi ka Swag, Chicken Tashla ka Tashan!
Socho, ek shaam Dilli ki galiyon me ghoom rahe ho aur door se buttery masalon ki khushboo aa rahi ho… haan, wahi chicken tashla ki! Garam tasle me chil-chilata chicken, masale ka zabardast tadka, creamy gravy aur upar se halka sa smoky twist – bas ek plate kaafi hai dil jeetne ke liye. 😋
Aaj main share kar raha hoon Delhi Style Chicken Tashla Recipe jo bilkul street-style aur restaurant-level ka mazedaar hoga, lekin ghar ki safai aur pyaar ke saath. Ye recipe simple ingredients pe based hai lekin flavour bohot rich aur smoky rahega — ghar pe try karo aur comment karna mat bhoolna.
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Ingredients — Kya Kya Chahiye
For Marinade
- Chicken (with bone, curry cut) – 500 g
- Dahi (curd) – 1/2 cup
- Ginger-garlic paste – 1 tbsp
- Lemon juice – 1 tbsp
- Haldi – 1/2 tsp
- Lal mirch powder – 1 tsp
- Salt – to taste
For Gravy
- Onion – 2 medium (finely chopped)
- Tomato – 2 medium (puree)
- Green chillies – 2 (slit)
- Butter – 3 tbsp
- Oil – 2 tbsp
- Kashmiri red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Garam masala – 1/2 tsp
- Fresh cream – 2 tbsp
- Fresh coriander – for garnish
Step-by-Step Method — Delhi Style Chicken Tashla Recipe
Step 1 — Chicken ko marinate karo
Ek bade bowl mein chicken pieces daal ke dahi, ginger-garlic paste, lemon juice, haldi, lal mirch aur namak daal kar achhi tarah mix karo. Kam se kam 30 minutes ke liye rakh do — agar time ho to 2 ghante ya fridge mein overnight rakhne se flavour aur zyada gehra ho jaata hai.
Step 2 — Base gravy banayein
Ek heavy-bottom kadhai ya iron tasla garam karo. Oil aur 1 tbsp butter daal kar chopped onions bhuno jab tak golden brown ho jaayein. Uske baad tomato puree aur slit green chillies daal kar masale ko achhi tarah bhuno jab tak oil alag na ho jaaye.
Step 3 — Masale ka magic
Ab gravy me Kashmiri red chilli powder, coriander powder aur garam masala milao aur 1–2 minute tak bhun lo, taaki rang aur aroma dono nikhar aaye. Masale ko taste karke namak adjust karo. Yeh wahi layer hai jo street-style depth deti hai — dhyaan rahe overcook mat karna, warna tanginess chali jaati hai.
Step 4 — Chicken ko roast karo
Marinated chicken ko gravy mein high flame par 4–6 minute tak bhuno taaki chicken pe halka roast ho jaaye aur usme thoda semaja hua texture aa jaaye. Phir flame medium karke, 15–20 minute dhak kar slow cook karo. Beech-beech me hilate raho taaki har tukde pe masala achhe se lag jaye aur chicken perfectly tender ho.
Step 5 — Creamy finish aur smoky dhuaan
Jab chicken lagbhag 80–90% cook ho jaye, tab 2 tbsp butter aur 2 tbsp fresh cream daal kar achhi tarah mix karo, taaki gravy rich aur silky ho jaye. Smoky flavour ke liye ek chhoti steel katori me jalta hua coal rakho, uspe thoda butter ya ghee daalo aur turant us katori ko chicken ke beech me rakh ke dhak do – 2 minute me hi street-style magic aa jayega. (2 minute). Dhuaan chicken mein absorb ho ke woh authentic Delhi street smoky flavour dega. Dhyaan: smoke karte waqt safety ka dhyaan rakho aur bowl ko directly contact na hone do.
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Serving Suggestions & Variations
Serve karo butter naan, tandoori roti ya rumali roti ke saath. Upar se fresh coriander aur lemon wedges zaroor daalna — lemon se dish me ek bright balance aa jaata hai.
Variations: Boneless chicken lene se cooking fast ho jata hai, aur agar extra creamy pasand ho to malai ya full-fat hung curd add karke banayein.
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🥘 Nutrition Facts – Delhi Style Chicken Tashla
(Per serving – approx 1 medium portion, ~250g)
- Serving Size: ~250g
- Calories: ~380–420 kcal
- Protein: 32–34 g
- Carbohydrates: 7–9 g
- Fat: 25–27 g
- Fiber: 1–2 g
- Sodium: ~500–550 mg
> Note: Ye values approx hain — chicken ka cut, oil/butter/cream ki quantity, aur cooking method ke hisaab se values badal sakti hain.
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Tips from the Chef (E‑A‑T Focus)
- Expertise: Always use heavy-bottom pan or iron tasla for even heat and best sear.
- Authoritativeness: Marinate at least 30 minutes; longer marination = deeper flavour.
- Trustworthiness: Use fresh butter and fresh cream for authentic richness; reheating slowly on low flame preserves texture.
- Smoke step (dhuaan) optional but recommended for restaurant-style taste.
FAQs — Frequently Asked Questions
Q: Kya main boneless chicken use kar sakta hoon?
A: Haan, bilkul. Boneless se cooking time kam ho jayega (10–12 minute) aur texture thoda different hoga — with-bone version zyada flavour deta hai.
Q: Dhuaan dena zaroori hai kya?
A: Smoke dena zaroori nahi hai, lekin yahi ek step hai jo dish ko asli Dilli street food ka andaaz deta hai.
Q: Cream substitute kya ho sakta hai?
A: Fresh malai ya hung curd ka thick part use kar sakte ho; agar dairy-free chahiye to coconut cream (thoda sa) try karo lekin flavour alag rahega.
Q: Ye recipe kitni spicy hai?
A: Medium spicy — apne taste ke hisaab se Kashmiri red chilli aur green chillies adjust karo. Spicy version ke liye extra green chillies aur red chilli powder add karo.
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