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Chicken Dhansak
By : Method
- Rub the washed chicken pieces with the salt and garlic paste and set aside for 15mins.
- Dry-roast the whole spices (garlic pods, cinnamon, cardamom, peppercorns, green chili, red chili and bay leaves) for a few minutes.
- Heat the olive oil and fry the oinions to a light brown.
- Add the dry-roasted spices and fry well for 1 minute.
- Add the powder spices (corriander, cumin, turmeric, garam masala) and fry well for another minute or two (add little water if its burning at the base).
- Wash and drain the chicken pieces well - remove as much water as possible. Pat dry.
- Add it to the spices along with some salt; toss it around till its evenly coated and turns from pink to white, almost light brown (about 3-5 mins on medium heat)
- Add 1/2-1 cup water, stir, cover and cook on medium heat for 10mins.
- Meanwhile, heat the ghee and fry the cumin, mustard and curry leaves till they splutter. Set aside.
- Add the vegetables, tamrind pulp and daal to the chicken and cover-cook for another 10 mins so that the chicken is completely done and the vegs are soft (not broken).
- Open, add the vinegar, mango pwd and the tempered mustard-cumin-curry leaves. Taste the salt and add if reqd.
- Garnish with dried methi leaves or fresh chopped cilantro.
- Serve hot with rice or naans.
Ingredients:
1 chicken cut to medium pieces
1 tsp garlic-ginger paste
1 tsp salt
3 tbsp olive oil
1 large onion - chopped
4-5 garlic pods - crushed
1 inch cinnamon stick
5-6 cardamoms
1/2 tsp peppercorns
1 slit green chilli
2-3 dried big red chilies
3-4 bay leaves
1 cup of 1 inch pieces potatoes/yams
1 cup of 1 inch carrot pieces
1 cup similar size brinjal/eggplant or drumstick pieces (optional)
1 cup washed chana daal
2 tbsp corriander pwd
1/2 tsp jeera/cumin powder
1/2 tsp pepper powder
1/2 tsp turmeric powder
1 tsp garam masala
2 tbsp tamrind pulp
2-3 tbsp ghee
1/2 tsp mustard seeds
1/2 tsp jeera/cumin
3 sprigs curry leaves
1 tsp mango powder
1 tbsp vinegar
Salt to taste
2 tbsp dried methi/fenugreek leaves or chopped fresh coriander to garnish
1 chicken cut to medium pieces
1 tsp garlic-ginger paste
1 tsp salt
3 tbsp olive oil
1 large onion - chopped
4-5 garlic pods - crushed
1 inch cinnamon stick
5-6 cardamoms
1/2 tsp peppercorns
1 slit green chilli
2-3 dried big red chilies
3-4 bay leaves
1 cup of 1 inch pieces potatoes/yams
1 cup of 1 inch carrot pieces
1 cup similar size brinjal/eggplant or drumstick pieces (optional)
1 cup washed chana daal
2 tbsp corriander pwd
1/2 tsp jeera/cumin powder
1/2 tsp pepper powder
1/2 tsp turmeric powder
1 tsp garam masala
2 tbsp tamrind pulp
2-3 tbsp ghee
1/2 tsp mustard seeds
1/2 tsp jeera/cumin
3 sprigs curry leaves
1 tsp mango powder
1 tbsp vinegar
Salt to taste
2 tbsp dried methi/fenugreek leaves or chopped fresh coriander to garnish
RECIPES BY MEARL FERNANDES
