Chana Dhall With Chicken

CREDITS

@sh4k33r4_recipes

INGREDIENTS

1 chicken (cut into pieces)2 cups chana dhall (lentils)1 cup onions (diced)Whole jeeru (cumin)A few curry leaves¼ cup chopped coriander ¼ cup ghee (Clarified butter)1 teaspoon oil 1 heaped teaspoon arad (Turmeric)1 teaspoon red chilli powder A few whole red or green chilli (optional)¾ teaspoon ginger1 ¼ teaspoon garlic1 tablespoon salt¾ teaspoon dhana powder1 ¼ teaspoon jeeru (cumin) powder¾ cup grated tomato (mixed with 1 teaspoon tomato purée)
¾ cup Passata

METHOD

1.) Boil Chana dhall (lentils) in boiling salted water, keep taking off the white bits that form at the top, add a little more boiled water halfway through boiling (if needed) & cook until soft but not mushy.2.) Cook onions in ghee (Clarified butter) & ghee (Clarified butter) with whole jeeru (cumin) & curry leaves until the edges are golden brown. Add tomatoes, chopped coriander and spices, Mix well and cook on medium heat until the oil comes to the top (approx 10-15 minutes).3.) Add the chicken (also add whole chillies now, if using) and continue to cook on medium heat for another 15 minutes, then add the boiled dhall (lentils) (with any water that’s left in it, usually about ½ cup is left), mix well so all of the flavours combine and continue to cook again on medium heat until the chicken is cooked through (approx 15-20 minutes depending on how big your pieces are).4.) Garnish & serve as desired.5.) Enjoy!

INFO & TIPS

I love serving this for brunch with eggs fried in ghee and toasted brown bread smeared with butter!

▶️ A “how to” reel to make this can be found on @sh4k33r4_recipes

POSTED ON

25 May 2021

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