{"id":108217,"date":"2026-09-10T10:00:19","date_gmt":"2026-09-10T08:00:19","guid":{"rendered":"https:\/\/radioislam.org.za\/a\/?p=108217"},"modified":"2026-09-10T08:56:15","modified_gmt":"2026-09-10T06:56:15","slug":"chicken-dhall","status":"publish","type":"post","link":"https:\/\/radioislam.org.za\/a\/chicken-dhall\/","title":{"rendered":"CHICKEN DHALL"},"content":{"rendered":"

\"\"SLOW BRAISED CHICKEN IN A SMOOTH SPICED DHALL<\/em><\/strong><\/p>\n

A RECIPE BY FERZAANAH SIBDA <\/em><\/strong><\/p>\n

@CHAI&CHOW<\/em><\/strong><\/p>\n

PART 1…THE DHALL<\/em><\/strong><\/p>\n

You need:<\/em><\/strong><\/p>\n

1 and Half cups oil dhall rinsed<\/p>\n

1 Litre water<\/p>\n

A Pinch of Salt<\/p>\n

Method<\/em><\/strong><\/p>\n

1.Put the Dhall in a pot with water and salt.Boil until completely soft and breaking down, about 25 minutes\u00a0 topping up with water if it dries out.
\n2.Blend\u00a0 until smooth..less than a minute and set aside<\/p>\n

PART 2…THE CHICKEN <\/em><\/strong><\/p>\n

You need<\/em><\/strong><\/p>\n

1.1 Whole chicken cut into 8 pieces or 1kg chicken fillet cut into 3 pieces<\/p>\n

    \n
  1. 2 medium onions<\/li>\n
  2. 3 tblsp ghee or olive oil<\/li>\n
  3. 1 tsp whole cumin \/jeera seeds<\/li>\n
  4. 2 tsps salt<\/li>\n
  5. Quarter tsp black pepper<\/li>\n<\/ol>\n

    7.2 whole green chillies or 1 tsp green masala<\/p>\n

      \n
    1. 2 Tblsp red ginger garlic masala<\/li>\n
    2. 1Tblsp crushed garlic<\/li>\n
    3. 1 tsp turmeric\/Arad<\/li>\n
    4. 1 tsp ground cinnamon<\/li>\n<\/ol>\n

      Method<\/em><\/strong><\/p>\n

      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.<\/p>\n

      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<\/p>\n

      3 Cook for 10 minutes until pink of the chicken is gone.<\/p>\n

      PART 3…THE MASALA AND THE FINISH ..<\/em><\/strong><\/p>\n

      You need<\/em><\/strong><\/p>\n

      2 tomatoes…grated or blended<\/p>\n

      2 tblsp tomato paste<\/p>\n

      8 curry leaves<\/p>\n

      1 tsp turmeric\/arad<\/p>\n

      2 tsp ground coriander \/dhania<\/p>\n

      1 tsp ground cumin\/jeera<\/p>\n

      1 tsp of a methi masala<\/p>\n

      A pinch of hing<\/p>\n

      Half cup fresh coriander\/green dhania<\/p>\n

      1 lemon juiced<\/p>\n

      Water to loosen<\/p>\n","protected":false},"excerpt":{"rendered":"

      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\u00a0 topping up […]<\/p>\n","protected":false},"author":2,"featured_media":108218,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[112],"tags":[],"class_list":["post-108217","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tentalising-chicken-dishes"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-s9r","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-09-17 13:18:18","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2026\/09\/Dhallpig.jpeg?fit=632%2C319&ssl=1","_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/108217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=108217"}],"version-history":[{"count":1,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/108217\/revisions"}],"predecessor-version":[{"id":108219,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/108217\/revisions\/108219"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/108218"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=108217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=108217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=108217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}