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The ingredients needed to make Chicken-Daal Gosht | Chicken cooked in a Lentils Gravy:
- You need of (A) Daals/Lentils:.
- Use 12 Tablespoons of Chana Daal/ Bengal Gram.
- You need 6 Tablespoons of Masoor Daal/ Pink Lentils.
- You need 6 Tablespoons of Arhar/Toor Daal/Pigeon Peas.
- Prepare of (B) Whole Spices:.
- Get 2 of Cinnamon sticks.
- Take 2 of Bay Leaves.
- Get 4 of Brown Cardamoms.
- Get 4 of Green Cardamoms.
- Provide 6 of Cloves.
- Provide of C) Dry Roast & Grind to a coarse powder:.
- Provide 2 Tablespoons of Coriander Seeds.
- Use 1 Tablespoon of Cumins Seeds.
- Provide 1 Tablespoon of Fennel Seeds.
- Take 1 Tablespoon of Peppercorns.
- Get of The) Other:.
- Prepare 8 of Chicken Drumsticks + 4 Thighs.
- Get 2 of Medium Onions (Finely Chopped).
- Get 3 of Medium Tomatoes (Skin removed & Finely chopped).
- Use 2 Tablespoons of Ginger Paste (Divided).
- Prepare 2 Tablespoons of Garlic Paste (Divided).
- Take 2 Tablespoons of Green Chilli Paste (Divided).
- Get 2 Tablespoon of Kasoori Methi (Do not crush).
- Use 1/2 Bunch of Fresh Green Coriander (Finely Chopped).
- You need 1/2 Bunch of Fresh Mint Leaves (Finely Chopped).
- You need 2 Teaspoons of Turmeric (Divided) Garam Masala Powder: 2 Teaspoons.
- Provide 1 Tablespoon of Tamarind Pulp 3 Tablespoons Oil (Divided) Salt: As per taste.
- Get of (E) Tadkaa/Tempering:.
- Take 6-8 of Large Garlic Cloves (Smashed).
- Get 4 Tablespoons of Desi Ghee/Clarified Butter.
- Get 2 Teaspoons of Degi Mirch Powder.
Steps to make Chicken-Daal Gosht | Chicken cooked in a Lentils Gravy:
- 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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Here's how to do it in the oven. They are inexpensive, tasty, and easy to cook. In fact, I find it difficult to mess up chicken thighs. They are just dark enough to stay tender, but not so dark as to put off people who prefer white. Ultra-flavorful and simple roasted chicken recipe!
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