SLOW BRAISED CHICKEN IN A SMOOTH SPICED DHALL

A RECIPE BY FERZAANAH SIBDA

@CHAI&CHOW

PART 1…THE DHALL

You need:

1 and Half cups oil dhall rinsed

1 Litre water

A Pinch of Salt

Method

1.Put the Dhall in a pot with water and salt.Boil until completely soft and breaking down, about 25 minutes  topping up with water if it dries out.
2.Blend  until smooth..less than a minute and set aside

PART 2…THE CHICKEN

You need

1.1 Whole chicken cut into 8 pieces or 1kg chicken fillet cut into 3 pieces

2. 2 medium onions
3. 3 tblsp ghee or olive oil
4. 1 tsp whole cumin /jeera seeds
5. 2 tsps salt
6. Quarter tsp black pepper

7.2 whole green chillies or 1 tsp green masala

8. 2 Tblsp red ginger garlic masala
9. 1Tblsp crushed garlic
10. 1 tsp turmeric/Arad
11. 1 tsp ground cinnamon

Method

1.Heat the ghee or olive oil in a heavy pot and braise the onions together with the white cumin/jeera seeds slowly until golden. Don’t rush this….the colour of the dhall comes from this.

2. Add the chicken and turn to coat. Season with salt black pepper and green chillies, then stir in the red ginger garlic masala and crushed garlic, followed by the turmeric/Arad and ground cinnamon

3 Cook for 10 minutes until pink of the chicken is gone.

PART 3…THE MASALA AND THE FINISH ..

You need

2 tomatoes…grated or blended

2 tblsp tomato paste

8 curry leaves

1 tsp turmeric/arad

2 tsp ground coriander /dhania

1 tsp ground cumin/jeera

1 tsp of a methi masala

A pinch of hing

Half cup fresh coriander/green dhania

1 lemon juiced

Water to loosen