Chicken Daal Ricepe

Chicken Daal Ricepe

Fixings

chicken cut into little pieces

1 kilogram

red bean stew powder

2 teaspoon

kashmiri bean stew powder

4 teaspoon

entire uradh dal

1/2 cup

masoor dal

1/2 cup

toor dal

1/2 cup

turmeric

2 teaspoon

salt

5.5 teaspoon

ghee

2 tablespoon

slashed onion

2 cup

slashed tomatoes

1.5 cup

ginger garlic glue

3 tablespoon

lemon juice

3 tablespoon

slashed coriander leaves

1 cup

kasuri methi

1 tablespoon

narrows leaves

3

asafetida

1/2 teaspoon

inch cinnamon stick

4

dry red chilies

6

jeera/cumin seeds

3 tablespoon

mace

2

star anise

1

cloves

8

cut garlic

1 tablespoon

cut ginger

1 tablespoon

Guidelines

1. Wash the chicken. Marinate it with 2 teaspoons of fiery red stew powder, 1 teaspoon turmeric, 3 tablespoons of ginger garlic glue and 2.5 teaspoon of salt. Marinate for at any rate 60 minutes

2. Wash and douse the entire urad, toor and masoor daals for in any event 20 minutes. Weight cook for 2 whistles with adequate water to cover the daal. Put in a safe spot. Warmth the ghee in a container. Include the asafetida and the entire flavors. Saute for a couple of moments.

3. Include the cut ginger and garlic. Let the garlic dark colored marginally. Next include the onion.

4. When the onions start to turn light dark colored include the tomatoes. Include the rest of the measure of salt and turmeric powder and the kashmiri bean stew powder.

5. Include the chicken. Blend everything admirably. Lower the fire to a low stew. Spread and let the chicken half cook.

6. Include the bubbled dal and blend well. Include the lemon juice.

7. Include the kasuri methi and let the curry come to bubble. Include water if necessary and mix every now and again to keep the dal from adhering to the base. Cook till the chicken is all around done. Include the cilantro/coriander leaves.

8. Mix and turn the fire off. Serve hot with naan or basmati rice.