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Chicken Daag


As the Lamb Daag turned out so well I thought a chicken version was in order. The method is very much the same but the recipe has a different flavour. What ingredients you use for the recipe can be entirely up to you as this is just to give an idea of what you can do. For example, you might want to add a selection of vegetables.

With the Daag base already prepared you can create a variety of dishes to suit your own tastes.

Chicken Daag


2 chicken breasts, cut into small pieces (about 300
3 or 4 round shallots (on 1 small onion) sliced
3 garlic cloves finely chopped
1 red bell pepper, thinly sliced
1/4 tsp ground Cumin
1/4 tsp ground Coriander
1/4 tsp Cinnamon
1 tsp Turmeric
1/2 tsp chilli powder
2 chicken stock cubes
500 mls Water
Daag (Onion Masala)
Bunch of Coriander or Flat Leaf Parsley, chopped


  • Using a little oil gently fry the shallots until soft.

  • Add the garlic and continue to fry for a minute or two.

  • Add the spices and stir together.

  • Add the chicken and cook until the meat is sealed.

  • Add the chicken stock cubes and about 500 mls of water. Bring to the boil, stirring to combine everything.

  • Cover and simmer.

  • Check from time to time and if getting too dry and add some more water. You want to simmer the chicken for about 40 minutes.

  • At the end of the cooking time remove the lid and continue to heat until most of the liquid has evaporated.

  • Put your pre-prepared Daag in another pan. Add your chicken to the Daag and heat.

  • Add chopped Coriander or Flat Leaf Parsley and cook for a further three or four minutes.

  • Serve with rice and Naan bread

Serves 2

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