2 Onions- one for braising one for wagaar.2-3 Chillies (depends how hot you like it)1 medium 🍅 tomatoe50g tomato pasteSmall bunch dhania (coriander) washed and some for garnishCurry leaves Whole spices1 Elachi (cardomom) pod, bruised1 clove2 peppercorns Piece Cinnamon stick ¼ teaspoon Whole jeera 2-3 pieces chicken fillet or bone chicken, cleaned washed Add1 teaspoon ginger and garlic1 teaspoon garlic1 teaspoon green chilli and dhania (coriander) paste1 teaspoon salt 1 teaspoon chilli powder 1 teaspoon KASHMIRI chilli powder1 teaspoon sultan blend1 teaspoon dhania (coriander) Jerry powderPinch turmericDash of Dry greens, Italian herbs, oreganum, mixed herbs1 tablespoon lemon juice 2 tablespoon Amina Portuguese marinade dhall (lentils)½ cup oil dhal ½ cup pink split lentils1.5 cups rice
rice Boil rice in water with rough salt till softdhall (lentils)Boil dhall (lentils) In water with rough salt and turmeric till mushy, leave aside to cool. Then blend with with blendermeat Marinate chicken with dry spices and lemon juice and marinade, leave aside for 30min. 2 teaspoon olive oil, braise one onion diced, with chillies and curry leaves Whole spices.Add in marinated chicken and cook through
While chicken cooks blend tomatoes, sachet of 🍅 paste, some fresh Parsley and dhania (coriander) with stems and 3 tablespoon water.Add this to chicken when cooked. Let simmer till reduced.
Once dhall (lentils) is cooled, blend till smooth consistency. Add to cooked meat and adjust salt or chilli powder to taste. Simmer for 10-15min.
Make wagaar with 3 teaspoon olive oil, braise small onion sliced chilli, garlic and curry leaves. Medium to high heat till browning Add tablespoon butter and some whole jeera. Throw over cooked dhal and simmer for a few minutes.
Serve with rice, papad ,salads or kachumbar.
17 Mar 2023