Dhakka Chicken | Ramadan Feast Recipe by Chef Saadat

Welcome to Chef Saadat’s Kitchen! 🍗✨ Today, we’re cooking Dhakka Chicken — a traditional, spicy, and flavorful chicken recipe straight from desi kitchens. Juicy chicken coated in a rich, aromatic masala makes it perfect for family dinners, festive meals, or weekend treats. In this video, you’ll learn: • How to make authentic Dhakka chicken masala • Tips for juicy and tender chicken • Cooking techniques to get restaurant-style flavor • Spices and layering secrets for maximum taste Recipe Card: Dhakka Chicken A light, juicy, and spicy chicken snack with a thin, savory coating—perfect for Ramadan or as a quick appetizer. Ingredients 1. The Chicken: Chicken Breast: ½ kg (500g). Cut: Sliced into thin, long strips (Fajita-style or thin Chinese-style strips). 2. The Marinade (The Flavor Base): Red Chili Flakes: 1 tbsp. Ajwain (Carom Seeds): ½ tsp. Black Pepper: 1 to 1½ tsp (freshly crushed/coarse). Coriander Seeds (Sabut Dhania): 1½ tbsp (hand-crushed or coarsely ground). Cumin Seeds (Zeera): 1 tbsp (crushed or roasted/crushed). Salt: 1 to 1½ tsp (to taste). Green Chili Paste: 1 to 1½ tbsp. Lemon Juice: 1½ to 2 tbsp. 3. The Coating: Besan (Gram Flour): 3 tbsp (initially 2, plus 1 more if needed). Cornstarch (Cornflour): 3 tbsp. All-purpose Flour (Maida): 2 tbsp. Water: 3–4 tbsp (as a "splash" to bind the dry flour to the chicken). Cooking Oil: 1–2 tbsp (mixed into the batter to prevent pieces from sticking while frying). Method Step 1: Marinate the Chicken In a bowl, combine the chicken strips with all the marinade ingredients (chili flakes, ajwain, black pepper, crushed coriander, cumin, salt, green chili paste, and lemon juice). Mix well and let it rest in the fridge for at least 30 minutes (up to overnight for best results). Step 2: Apply the Coating After marinating, add the besan, cornstarch, and all-purpose flour to the chicken. Toss the chicken in the dry flour. Add a small splash of water (a few tablespoons) to help the flour bind to the meat. The goal is a sticky, thin coating, not a thick pakora-like batter. Finally, stir in 1–2 tbsp of oil. This keeps the strips separate during frying. Step 3: Frying Heat oil in a deep pan or wok on medium heat. Pro Tip: Use a smaller pan to save oil and prevent over-frying the same oil too many times. Drop the chicken strips into the hot oil individually. Do not overcrowd the pan, as this will drop the oil temperature and cause the coating to fall off. Let them fry for about 1 minute before touching them. Once the coating sets, gently toss them so they cook evenly. Fry for a total of 3–4 minutes until light golden brown. Do not overcook, or the chicken will lose its juiciness. Step 4: Serving Drain on paper towels to remove excess oil. Serve hot with ketchup, green chutney, or a sprinkle of Chaat Masala. If you love traditional Pakistani & Indian chicken recipes, spicy chicken dishes, and flavorful homemade meals, this recipe is a must-try! #DhakkaChicken #ChefSaadat #TraditionalChicken #SpicyChickenRecipe #PakistaniFood #IndianFood #AuthenticChickenRecipe #DesiChicken #FoodVlog #shorts 📌 About Chef Saadat: A professional Pakistani chef who has worked on leading TV channels like ARY Network, HUM Network & more, and served as a Judge on MasterChef Pakistan Season 2. Now based in the USA, he continues to stay close to desi culture and cuisine. 🍽 What You’ll Find in This Video: ✔ Authentic Desi Recipe ✔ Easy Step-by-Step Method ✔ Special Chef Tips ✔ Real Home Cooking Flavors 🌐 Follow Chef Saadat on Socials: ▶️ YouTube:    / @chefsaadat   📸 Instagram: instagram.com/chef.saadat 📘 Facebook: facebook.com/chefSaadat 👍 Like, Share & Subscribe for more recipes, food vlogs, and expert cooking tips!