Recipes
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Dana Chicken
A boldly spiced, crispy deep-fried chicken marinated in a house-ground khada masala blend with besan for extra crunch. The long marinade time is the secret — five hours lets the spices penetrate deep into the meat.
Ingredients
Chicken
- 400g chicken thigh
Khada Masala (grind fresh)
- Elaichi (green cardamom)
- Dal chini (cinnamon)
- Star anise
- Sauf (fennel seeds)
- Kali mirch (black pepper)
- Jeera (cumin)
- Dhaniya (coriander seeds)
- Nag kesar (cobra saffron)
Other Masala
- Haldi (turmeric)
- Lal mirch (red chilli powder)
- Chicken masala
- Dhaniya powder (coriander powder)
Marinade
- Oil
- Ginger garlic paste
- Dana masala (combined from above)
- Salt to taste
- 1 raw egg
- Besan (chickpea flour)
- Food colouring (optional)
Finishing
- Chaat masala
- Oil for deep frying
Method
- 1
Grind the Khada Masala
Combine elaichi, dal chini, star anise, sauf, kali mirch, jeera, dhaniya, and nag kesar. Grind to a fine powder. This is your dana masala base.
- 2
Mix the Full Masala
Add haldi, lal mirch, chicken masala, and dhaniya powder to the ground khada masala. Mix well to combine all the dry spices.
- 3
Add Besan
Add besan (chickpea flour) to the masala mix. This gives the coating its signature crunch and helps the marinade cling to the chicken.
- 4
Marinate the Chicken
In a large bowl, combine the chicken thighs with oil, ginger garlic paste, the full dana masala mix, salt, food colouring (if using), and one raw egg. Mix thoroughly until every piece is well coated.
- 5
Rest for 5 Hours
Cover and refrigerate for a minimum of 5 hours. This long marinade is essential — it allows the spices to penetrate the meat fully and the besan to bind tightly.
- 6
Deep Fry on High Flame
Heat oil for deep frying. Fry the marinated chicken on high flame until golden, crispy, and cooked through. High heat ensures a crunchy exterior while keeping the inside juicy.
- 7
Finish with Chaat Masala
Remove from oil, drain briefly, then immediately toss with chaat masala while still hot. Serve right away.
Chef's Tip
Do not skip the 5-hour marinade — it is what makes this dish. The egg and besan together create a batter-like coating that fries up exceptionally crispy.