Chicken-Daal Gosht | Chicken cooked in a Lentils Gravy
Chicken-Daal Gosht | Chicken cooked in a Lentils Gravy

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chicken-daal gosht | chicken cooked in a lentils gravy. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chicken-Daal Gosht

To begin with this recipe, we must prepare a few components. You can have chicken-daal gosht | chicken cooked in a lentils gravy using 31 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Chicken-Daal Gosht | Chicken cooked in a Lentils Gravy:
  1. Get (A) Daals/Lentils:
  2. Take 12 Tablespoons Chana Daal/ Bengal Gram
  3. Take 6 Tablespoons Masoor Daal/ Pink Lentils
  4. Get 6 Tablespoons Arhar/Toor Daal/Pigeon Peas
  5. Make ready (B) Whole Spices:
  6. Take 2 Cinnamon sticks
  7. Make ready 2 Bay Leaves
  8. Make ready 4 Brown Cardamoms
  9. Prepare 4 Green Cardamoms
  10. Take 6 Cloves
  11. Take C) Dry Roast & Grind to a coarse powder:
  12. Prepare 2 Tablespoons Coriander Seeds
  13. Take 1 Tablespoon Cumins Seeds
  14. Get 1 Tablespoon Fennel Seeds
  15. Prepare 1 Tablespoon Peppercorns
  16. Prepare The) Other:
  17. Make ready 8 Chicken Drumsticks + 4 Thighs
  18. Take 2 Medium Onions (Finely Chopped)
  19. Get 3 Medium Tomatoes (Skin removed & Finely chopped)
  20. Take 2 Tablespoons Ginger Paste (Divided)
  21. Get 2 Tablespoons Garlic Paste (Divided)
  22. Get 2 Tablespoons Green Chilli Paste (Divided)
  23. Make ready 2 Tablespoon Kasoori Methi (Do not crush)
  24. Prepare 1/2 Bunch Fresh Green Coriander (Finely Chopped)
  25. Take 1/2 Bunch Fresh Mint Leaves (Finely Chopped)
  26. Make ready 2 Teaspoons Turmeric (Divided) Garam Masala Powder: 2 Teaspoons
  27. Make ready 1 Tablespoon Tamarind Pulp 3 Tablespoons Oil (Divided) Salt: As per taste
  28. Make ready (E) Tadkaa/Tempering:
  29. Get 6-8 Large Garlic Cloves (Smashed)
  30. Take 4 Tablespoons Desi Ghee/Clarified Butter
  31. Make ready 2 Teaspoons Degi Mirch Powder

Make a classic coronation chicken filling to serve with jacket potatoes or in sandwiches and salads. It's an excellent way to use up leftover chicken after a roast. Top leftover chicken and ready-made salsa with gooey melted cheddar cheese and tortilla chips for a no-fuss nibble to share with friends. Chicken thighs are more flavorful and juicier than chicken breasts, and they hold up better in the crock pot.

Instructions to make Chicken-Daal Gosht | Chicken cooked in a Lentils Gravy:
  1. Wash all the 3 Lentils together until the water runs clear.
  2. 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.
  3. 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.
  4. Heat 2 tablespoons oil in a large nonstick skillet/wok.
  5. Tip in all the whole spices - the Bay Leaves, Cinnamon sticks, Cloves, Brown Cardamoms, Green Cardamoms & the Cloves. Let them crackle & release their aroma.
  6. Sauté the onions until golden. - Add the remaining 1 tablespoon each of ginger paste, garlic paste & the green chilli paste.
  7. Add the Chicken Drumsticks. Cook on high for about 10 minutes. - Now goes in the boneless Chicken Thighs.
  8. Cook on high for another 10 minutes. - Note: If using bone-in thighs, then add along with the drumsticks.
  9. Add the skinless chopped Tomatoes, the remaining 1 tablespoon of Green Chilli paste followed by the remaining 1 teaspoon of Turmeric.
  10. Cook covered over medium heat for 5 minutes, stirring occasionally.
  11. Add a cup of water. Cook for 8-10 minutes over low heat.
  12. Dry roast Jeera, Dhania, Saunf & Peppercorns on low heat. Cool & grind to a coarse Powder. Add Garam Masala Powder to it. Set aside.
  13. Blend the Daal well with the back of a ladle.
  14. Add Kasoori Methi, Coriander Leaves & the Mint Leaves. Add the freshly roasted & ground spices & the Garam Masala Powder.
  15. Add the cooked Daal to the Chicken. Add the Tamarind pulp. Adjust seasoning. Simmer for a few minutes.
  16. Transfer the Daal Gosht to a Serving Dish.
  17. 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.
  18. Serve hot with Rice, Roti, Parantha.
  19. Note: The 3 Lentils combined measures about 2 standard cups.

If you have time, brown whole chicken thighs in a small amount of vegetable oil over medium-high heat. Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices. Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the. Use our chart to make sure that your chicken is cooked to perfection every time. *When to check the internal temperature - medium-high heat in a pre-heated skillet.

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