Author Topic: Chicken Dahiwala by Ron Mazumdar  (Read 4373 times)

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Online tempest63

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Chicken Dahiwala by Ron Mazumdar
« on: September 29, 2018, 08:02 AM »
I bought the immigrant cookbook as a gift for a family member and found this great looking recipe. I googled it and found the recipe online where the chef discusses its origins.
I made it and it turned out very well. I made few changes to the recipe, first I replaced the water with home made chicken bone broth, I also chopped the garlic and ginger, more than the recipe calls for, and pounded it in a pestle and mortar with half the salt into a creamy paste. The salt needs to be coarse sea salt

60ml oil

15ml ginger paste or finely chopped ginger
15ml garlic paste or 3 garlic cloves chopped
2 medium onions, thinly sliced
10 ml salt
1.4kg boneless, skinless Chicken thighs in fork sized pieces
15ml tomato pur

Online Peripatetic Phil

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Re: Chicken Dahiwala by Ron Mazumdar
« Reply #1 on: September 29, 2018, 10:48 AM »
The salt needs to be coarse sea salt
These days I tend to use Himalayan pink ("black") salt for such purposes; do you think it would work here ?
** Phil.


Online tempest63

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Re: Chicken Dahiwala by Ron Mazumdar
« Reply #2 on: September 29, 2018, 09:04 PM »
The salt needs to be coarse sea salt
These days I tend to use Himalayan pink ("black") salt for such purposes; do you think it would work here ?
** Phil.

I reckon it would. I haven

Online Peripatetic Phil

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Re: Chicken Dahiwala by Ron Mazumdar
« Reply #3 on: September 29, 2018, 10:08 PM »
Ah well, my maternal lineage were born in Maldon, and my paternal lineage retired there, so Maldon salt isn't exotic enough for us !


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Re: Chicken Dahiwala by Ron Mazumdar
« Reply #4 on: October 04, 2018, 10:02 PM »
Looks like a good feed.
Phil, forgive me if I'm wrong but I have both Himalayan pink salt and black salt (which is also pink in colour) and they are not the same.  Pink salt tastes like salt whereas Black salt is sulphurous in aroma and tastes slightly of boiled egg. As far as I know they are not the same thing.

Online Peripatetic Phil

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Re: Chicken Dahiwala by Ron Mazumdar
« Reply #5 on: October 04, 2018, 10:11 PM »
Looks like a good feed.
Phil, forgive me if I'm wrong but I have both Himalayan pink salt and black salt (which is also pink in colour) and they are not the same.  Pink salt tastes like salt whereas Black salt is sulphurous in aroma and tastes slightly of boiled egg. As far as I know they are not the same thing.
Ah, interesting

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Re: Chicken Dahiwala by Ron Mazumdar
« Reply #6 on: October 05, 2018, 03:12 AM »
AKA Kala Namak.

Found this: https://www.himalayansaltfactory.com.au/about-himalayan-salt/different-colours-of-himalayan-salt/
PINK Himalayan Crystal Mineral Salt; which is what Himalayan Crystal Salt is more commonly known as. Pink Himalayan Salt is pink in colour with tinges of both white and red.

RED Himalayan Crystal Mineral Salt; the dark red and the orange colours in the red Himalayan Salt is due to higher iron content.

BLACK Himalayan Crystal Mineral Salt; also known as


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Re: Chicken Dahiwala by Ron Mazumdar
« Reply #7 on: October 06, 2018, 12:24 AM »
Thank you Livo

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Re: Chicken Dahiwala by Ron Mazumdar
« Reply #8 on: October 06, 2018, 09:43 AM »
Himalayan pink Salt can be found in Poundland UK..

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Re: Chicken Dahiwala by Ron Mazumdar
« Reply #9 on: October 06, 2018, 03:47 PM »
Himalayan pink Salt can be found in Poundland UK..

Thanks, Bing.  I purchased mine from B&M but I suspect it is the same.  What it is not is Kala Namak, which I have now ordered from Amazon (post-free) at a very reasonable price.

** Phil.



 

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