A definite hit dish of chicken with the goodness of lentils too, this is a curry-cum-daal recipe and really is a one-dish meal kind of thing which when made needs no other help. Combined with rice or chapatis, it is a definite cracker and will be liked by one and all, that’s for definiteness. Just make it on a weekend and enjoy the taste without worries about health as they both will be just awesome.
- Split Pigeon Pea – 250 gms.
- Boneless chicken – 150 gms.
- Onion – 1.
- Green Chillies – 2.
- Cumin – 1 tsp.
- Ginger-Garlic Paste – 1 tsp.
- Turmeric Powder – 1 tsp.
- Red Chilly Powder – 1 tsp.
- Coriander Powder – 2 tsp.
- Cumin Powder – 1 tsp.
- Chicken Masala – 1 tsp.
- Garam Masala – 1 tsp.
- Tomato Puree – 2 tbsp.
- Salt – According to taste.
- Vegetable Oil – 2 tbsp.
- Coriander Leaves – A small bunch.
- Fresh Cream-As required. (optional).
Wash and boil the daal adding a pinch of salt and turmeric powder. Finely chop the onion, green chillies, coriander leaves.
Take a kadhai. Add the oil and cumin and when it splutters add the finely chopped onion, green chillies and saute for a minute. Now add the ginger-garlic paste and fry again. Now add the masalas, salt, turmeric powder, red chilly powder, coriander, cumin powder and garam masala. Fry and add the tomato puree. Now fry everything well to remove the raw smell and when done add in some water to cook the chicken.
When the chicken is totally cooked and half or less than half quantity of water remains in the kadhai add the boiled dal. Now let this boil for five to ten minutes. Check your seasonings lastly.
Our Lentil Chicken is done. Garnish it with freshly chopped coriander and fresh cream. It can be served with steamed rice, chapatis, pooris, tandooris and with other eatables of your choice.
Friends do try the recipe at home. Share your comments and feedbacks. Have a great week everyone. Till then, healthy cooking, happy living!!!!