Halwai February 24, 2020


• 6 – Chicken leg quarters
• 1 small can – Tomato sauce or puree
• 1/2 pint – heavy Cream
• 2 tsp – Ginger and Garlic paste
• 2 tsp – paprika
• 1 tbsp – oil (corn or canola)
• 2 tsp – Mustard Seeds
• 6 – Curry leaves
• 4 – dry, round Red Chillies
• Salt, to taste
• Chopped Cilantro for garnishing
• Dhungaar (Optional but highly recommended)
• 1 – charcoal
• 1 tbsp – Ghee


  1. Marinate the chicken quarters overnight with the ginger-garlic paste and paprika.
  2. Next morning, place the marinated quarters in a baking dish, pour the tomato sauce and heavy cream over it.
  3. Cover the baking dish with a foil and let it cook in a 350 degree F oven for at least an hour.
  4. In a separate pan, add 1 tbsp of oil, mustard seeds, curry leaves and round red chillies to the oil.
  5. Once the ingredients start popping, take them off the heat and pour it into the chicken mixture.
  6. Once again cover the baking dish and let it cook for an additional 20 mins in the oven.
  7. After the chicken is cooked, do a dhungaar to make it taste even better.
  8. Dhungaar method:
  9. Take a charcoal and heat it on the gas flame for about 10 mins.
  10. Once part of the charcoal turns grey and red, remove it from the flame. Add it to the chicken pan and add 1 tbsp of ghee on the hot coal. Cover immediately.
  11. The smoke that is generated from the coal gives a nice, smoky taste to the chicken. You can throw the coal away after you are done with the dhungaar.
  12. Garnish with chopped cilantro.

Recipe courtesy of Yakuta