Chicken-Daal Gosht | Chicken cooked in a Lentils Gravy.
Cooking Chicken-Daal Gosht | Chicken cooked in a Lentils Gravy is a fun point, moreover it comes to be extra special worth if you prepare it yourself. By utilizing the complying with 31 active ingredients, you can start cooking 20 actions. observe the following section for you to begin cooking quickly.
Ingredients requirements Chicken-Daal Gosht | Chicken cooked in a Lentils Gravy
- Give – (A) Daals/Lentils:.
- Require 12 Tablespoons of Chana Daal/ Bengal Gram.
- Require 6 Tablespoons – Masoor Daal/ Pink Lentils.
- You need 6 Tablespoons Arhar/Toor Daal/Pigeon Peas.
- Provide – (B) Whole Spices:.
- Need 2 Cinnamon sticks.
- Provide 2 – Bay Leaves.
- Provide 4 Brown Cardamoms.
- Need 4 of Green Cardamoms.
- Require 6 – Cloves.
- Require C) Dry Roast & Grind to a coarse powder:.
- Need 2 Tablespoons – Coriander Seeds.
- You need 1 Tablespoon – Cumins Seeds.
- Give 1 Tablespoon for Fennel Seeds.
- You need 1 Tablespoon Peppercorns.
- Give – The) Other:.
- You need 8 for Chicken Drumsticks + 4 Thighs.
- Prepare 2 for Medium Onions (Finely Chopped).
- Provide 3 Medium Tomatoes (Skin removed & Finely chopped).
- Require 2 Tablespoons for Ginger Paste (Divided).
- Give 2 Tablespoons for Garlic Paste (Divided).
- Require 2 Tablespoons Green Chilli Paste (Divided).
- It’s 2 Tablespoon – Kasoori Methi (Do not crush).
- It’s 1/2 Bunch for Fresh Green Coriander (Finely Chopped).
- Provide 1/2 Bunch Fresh Mint Leaves (Finely Chopped).
- Give 2 Teaspoons of Turmeric (Divided) Garam Masala Powder: 2 Teaspoons.
- Give 1 Tablespoon Tamarind Pulp 3 Tablespoons Oil (Divided) Salt: As per taste.
- Require – (E) Tadkaa/Tempering:.
- Require 6-8 Large Garlic Cloves (Smashed).
- Require 4 Tablespoons for Desi Ghee/Clarified Butter.
- Prepare 2 Teaspoons Degi Mirch Powder.
Chicken-Daal Gosht | Chicken cooked in a Lentils Gravy instructions
- Wash all the 3 Lentils together until the water runs clear..
- Pressure cook the Lentils with 10 Cups Water, 1 teaspoon salt, 1 teaspoon turmeric, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 tablespoon green chilli paste & 1 tablespoon oil for 5 minutes on high. Let the pressure release automatically. Keep covered..
- Wash the Chicken thoroughly in a colander under running water. Shake off the excess water. Make deep gashes on the drumsticks. Cut the thighs into small bite size pieces. Set aside..
- Heat 2 tablespoons oil in a large nonstick skillet/wok..
- Tip in all the whole spices – the Bay Leaves, Cinnamon sticks, Cloves, Brown Cardamoms, Green Cardamoms & the Cloves. Let them crackle & release their aroma..
- Sauté the onions until golden. Add the remaining 1 tablespoon each of ginger paste, garlic paste & the green chilli paste..
- Add the Chicken Drumsticks. Cook on high for about 10 minutes. Now goes in the boneless Chicken Thighs..
- Cook on high for another 10 minutes. Note: If using bone-in thighs, then add along with the drumsticks..
- Add the skinless chopped Tomatoes, the remaining 1 tablespoon of Green Chilli paste followed by the remaining 1 teaspoon of Turmeric..
- Cook covered over medium heat for 5 minutes, stirring occasionally..
- Add a cup of water. Cook for 8-10 minutes over low heat..
- Dry roast Jeera, Dhania, Saunf & Peppercorns on low heat. Cool & grind to a coarse Powder. Add Garam Masala Powder to it. Set aside..
- Blend the Daal well with the back of a ladle..
- Add Kasoori Methi, Coriander Leaves & the Mint Leaves. Add the freshly roasted & ground spices & the Garam Masala Powder..
- Add the cooked Daal to the Chicken. Add the Tamarind pulp. Adjust seasoning. Simmer for a few minutes..
- Transfer the Daal Gosht to a Serving Dish..
- 2nd & final Tadkaa/Tempering: Heat 2 Tablespoons Desi Ghee in a small Frying Pan. Tip in the smashed Garlic. Cook over low heat until golden. Add the Degi mirch. Cook for 10-15 seconds. Pour the hot Ghee on top of the Daal Gosht..
- Serve hot with Rice, Roti, Parantha..
- Note: The 3 Lentils combined measures about 2 standard cups..
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