Step 1- boil all this together1 cup oil /thoor dholl¼ cup pink Masoor (Back lentils)2 tablespoon gram/channa dholl1 medium onion3 each clove, peppercorn, elacheePiece of cinnamon½ teaspoon whole jeera3 to 4 whole green chillies2 cloves garlic 1 teaspoon turmeric powderI level teaspoon salt1 teaspoon ginger garlic Step 2-Chicken (as much as you like) Since I used 1 piece fillet only 1 small onion1 teaspoon ginger garlic1 teaspoon dhunia jeera1 teaspoon chilli powder½ teaspoon garam masala2 teaspoon Methi (Fenugreek) masala ½ teaspoon BBQ spice 2 tablespoon grated tomatoPinch sugar Dash lemon juice
Method.Boil everything in step 1Liquidize when coolStep 2- braise chicken with spices and add to liquidised dholl mix.Allow to simmer on low for about 30 minutes to blend. Add water if too thick but be careful not to make it too watery.Add chopped dhunia and shallot.
INFO & TIPS
Dholl must be thickish like a yogurt texture not too runny or it will not stay on top of the rice.