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

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken-daal gosht | chicken cooked in a lentils gravy. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious. Chicken cooked in a Lentils Gravy is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Chicken cooked in a Lentils Gravy is something that I’ve loved my entire life. They’re nice and they look wonderful.

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

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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.

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