|
Ingredients
|
Quantity
|
|
Coriander seeds
|
1 tsp
|
|
Cumin seeds
|
1 tsp
|
|
Cardamom pods
|
4 green
|
|
2” long cassia bark or cinnamon stick –
broken up
|
1 piece
|
|
Long dried red chillies
|
4
|
|
Black peppercorns
|
½ tsp
|
|
Bay leaves
|
2
|
|
Fenugreek seeds
|
½ tsp
|
|
Black mustard seeds
|
½ tsp
|
|
Ginger paste
|
1 tbsp
|
|
Garlic paste
|
1 tbsp
|
|
Skinned chicken things
|
1 kg
|
|
Ghee or unsalted butter
|
50gms
|
|
Salt or to taste
|
1 tsp
|
|
Warm water
|
125 ml
|
|
Lentils:
|
|
|
Toor dal or yellow split peas – washed and
soaked – for 30 minutes
|
750gms
|
|
Masoor dal – washed and soaked – for 30
minutes
|
75gms
|
|
Sunflower or soya oil
|
4 tbsp
|
|
Onion – finely chopped
|
1 large
|
|
Ground turmeric
|
1 tsp
|
|
Garam masala
|
1 tsp
|
|
Warm water
|
600ml
|
|
Salt or to taste
|
1 tsp
|
|
Tamarind concentrate
|
1 tsp
|
|
Or
|
|
|
Lemon juice
|
1 ½ tbsp
|
|
Chopped coriander leaves
|
2 tbsp
|
Grind the ingredients until fine in a coffee mill. Add 75ml water
to the ground spices and make a paste, then mix with the ginger and garlic. Rub
this mixture into the chicken making sure that the spices coat them thoroughly.
Cover and leave to marinate in a cool place for 4-6 hours or overnight in the
fridge. Bring back to room temperature before cooking.
Melt the ghee or butter over a medium heat and fry the chicken,
stirring frequently, for 6-8 minutes. Add the water and salt, allow to bubble gently,
then cover the pan and reduce the heat to low. Cook for 15-20 minutes, stirring
occasionally.
Drain the lentils and mix them together. Heat the oil over a
medium heat and fry the onions for 5 minutes, stirring frequently. Add the
turmeric and garam masala, soak for 30 seconds. Then add the lentils.
Reduce the heat to low and fry the lentils for 4-5 minutes,
stirring frequently, then add the water. Bring to the boil, cover the pan and reduce
the heat to low. Simmer for 30 minutes or until the lentils are soft. Stir
occasionally. Stir in the salt, remove from the heat and cool.
Puree the lentils in a blender and pour over the chicken. Cook on
a medium heat until it begins to bubble. Reduce the heat to low, cover the pan
and cook for 20-25 minutes. During the last 10-15 minutes, stir frequently to
ensure that the thickened sauce does not stick to the pan.
