This festive season merge cultures with a Bangla-Dhaka style chicken curry known as Dhakai Chicken. Prepared in a marinade full of masala and fried in Emami Healthy & Tasty Kachchi Ghani Mustard Oil, the chicken gains an amazing flavour before being enriched by a creamy paste of plums and dry fruits. Try this recipe this Druga Puja and the spread the festive joy amongst your loved ones.SUBSCRIBE to our Channel - http://bit.ly/SubscribeToIndiaFoodNetworkFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter: https://twitter.com/IFN❤ Instagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Love our recipes? Hit 'LIKE' and show us your support! :)Post your comments below and share our videos with your friends. Spread the love! :)Download our App - http://bit.ly/DownloadIndiaFoodNetworkAppIngredients:-6 pieces Chicken legs ½ cup Emami Healthy & Tasty Kachchi Ghani Mustard Oil½ cup Golden fried onion¼ cup Golden raisins5-6 Aloo Bukhara (soaked in half a cup of water and deseeded)1 tsp yoghurt (optional)3 tbsp Ginger paste3 tsp Garlic paste2 tsp Sugar Salt to taste 1 tsp turmeric powder2 tsp red chili powder2 tsp Garam masala powder1 tbsp Saffron (soaked in warm milk) ½ cup Fresh cream¼ cup Khoya2 tbsp RosewaterMethod of Preparation- Make 3-4 deep slits on both sides of the chicken legs with a sharp knife. Rub in a little turmeric powder, red chili powder, and salt and set aside.- In a grinder make a paste of the fried onions, raisins and aloo bukhara and keep aside. You may add a teaspoon of yoghurt to help make the paste if needed. - Heat oil in a pan, when smoking hot, sear the chicken pieces over a high flame for 2-4 on each side. Remove from the pan and set aside.- Into the same pan, add the onion paste, ginger paste, garlic paste, salt, and sugar and cook until the raw onion smell disappears. - Reduce the heat and add chili powder, turmeric powder, half the garam masala powder and sauté well. - Add the saffron soaked milk and mix well. - Add back the chicken legs and pour in half a cup of water, cover and cook on a medium-low heat for about twenty minutes. - When the chicken is cooked remove the cover and add cream and khoya and mix well. - Add ghee and mix well. - Sprinkle rose water along with the rest of the garam masala powder. - Turn off the heat and serve hot.