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

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Alright, don’t linger, let’s task this chicken-daal gosht | chicken cooked in a lentils gravy formula with 31 materials which are absolutely easy to have, and we have to process them at the very least through 20 methods. You should devote a while on this, so the resulting food could be perfect.

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

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