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

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chicken-daal gosht | chicken cooked in a lentils gravy. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious. Chicken cooked in a Lentils Gravy is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Chicken-Daal Gosht

To get started with this recipe, we have to 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 cook that.

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

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