Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chicken-daal gosht | chicken cooked in a lentils gravy. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious. Chicken cooked in a Lentils Gravy is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Chicken-Daal Gosht

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

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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