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Receta Spicy Chicken Chanay Ki Daal
by Ambreen

Spicy Chicken Chanay Ki Daal

Chanay Ki Daal Chicken ... Bengal Gram lentils cooked in a spicy chicken curry!

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Paquistán Pakistani
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • For Lentil :
  • 250 gm Bengal Gram ( chanay ki daal ), washed & soaked for 30 minutes
  • 1/4 tsp turmeric powder
  • 4 glasses water( or as required )
  • For Chicken Curry :
  • 1/4 cup oil
  • 2 medium ( 125 gm. ) onions, thinly sliced
  • 2 medium ( 125 gm. ) tomatoes, roughly chopped
  • 1 tsp. cumin seeds
  • 500 gm. chicken pieces
  • 1 tbsp. ginger garlic paste
  • 3 cloves
  • 4 - 5 whole black peppers
  • 1 large cardamom
  • 2" piece of cinnamon stick
  • 1/4 tsp. turmeric powder
  • 1 tbsp. red chillies powder
  • 1 tbsp. coriander powder
  • 1 tbsp. salt
  • 2 - 3 green chillies, finely chopped
  • 2 tbsp. fresh coriander leaves, finely chopped
  • 1 tsp. garam masala powder

Direcciones

  1. Combine Bengal Gram, turmeric and water in a pan.
  2. Bring to a boil, reduce heat and cook, covered, on medium heat till lentil is tender. Lightly mash with the back of the spoon.
  3. While lentil is cooking, make chicken curry.
  4. Heat oil in a large pan. Add onion and fry till golden brown. Remove from oil.
  5. Put in a blender with tomatoes and cumin seeds. Add little water and blend to a thick paste.
  6. Add chicken to oil and fry for few minutes.
  7. Add ginger garlic paste, cloves, black pepper, cardamom and cinnamon stick.
  8. Fry for 30 seconds, then add turmeric, red chillies, coriander powder and salt.
  9. Stir and add tomato onion paste. Mix well.
  10. Add ( 1/2 cup ) water and cook, covered, on medium heat till chicken is done and water is almost dried (Stir occasionally during cooking).
  11. Turn heat to high and cook, stirring frequently until the curry leaves oil.
  12. Add water (1 cup / as required) and bring to a boil.
  13. Add cooked lentil and mix well.
  14. Sprinkle green chillies, coriander leaves and garam masala powder.
  15. Cook, covered, on very low heat for 5 minutes.
  16. Serve with Chapati / Naan or boiled rice.