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The ingredients needed to cook Chicken-Daal Gosht | Chicken cooked in a Lentils Gravy:
- Take (A) Daals/Lentils:
- Prepare 12 Tablespoons Chana Daal/ Bengal Gram
- Take 6 Tablespoons Masoor Daal/ Pink Lentils
- Provide 6 Tablespoons Arhar/Toor Daal/Pigeon Peas
- Use (B) Whole Spices:
- You need 2 Cinnamon sticks
- Take 2 Bay Leaves
- Take 4 Brown Cardamoms
- You need 4 Green Cardamoms
- Provide 6 Cloves
- Take C) Dry Roast & Grind to a coarse powder:
- Get 2 Tablespoons Coriander Seeds
- Use 1 Tablespoon Cumins Seeds
- Use 1 Tablespoon Fennel Seeds
- Get 1 Tablespoon Peppercorns
- Get The) Other:
- Provide 8 Chicken Drumsticks + 4 Thighs
- Take 2 Medium Onions (Finely Chopped)
- Get 3 Medium Tomatoes (Skin removed & Finely chopped)
- Get 2 Tablespoons Ginger Paste (Divided)
- Provide 2 Tablespoons Garlic Paste (Divided)
- Take 2 Tablespoons Green Chilli Paste (Divided)
- Use 2 Tablespoon Kasoori Methi (Do not crush)
- Use 1/2 Bunch Fresh Green Coriander (Finely Chopped)
- Prepare 1/2 Bunch Fresh Mint Leaves (Finely Chopped)
- Use 2 Teaspoons Turmeric (Divided) Garam Masala Powder: 2 Teaspoons
- Provide 1 Tablespoon Tamarind Pulp 3 Tablespoons Oil (Divided) Salt: As per taste
- Get (E) Tadkaa/Tempering:
- Prepare 6-8 Large Garlic Cloves (Smashed)
- Get 4 Tablespoons Desi Ghee/Clarified Butter
- You need 2 Teaspoons 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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