Recipe

Chicken Dhansak Recipe

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Ingredients

Directions

Step #1 Cut chicken breasts in two & sever the legs at the joint.
Step #2 With the salt mash the ginger & garlic to a pulp.
Step #3 In a grinder mix together the coriander seeds, cinnamon stick, fenugreekseeds, bay leaves, cumin seeds, dried chillies, fennel seeds, peppercorns, cardamoms, & the mustard seed.
Step #4 Mix in 6 tbsp water to make a past, add the garlic & ginger pulp mix well & add to the chicken, making sure that the meat is well coated.
Step #5 Refrigerate overnight.
Step #6 In a large pan melt the ghee over med-heat/flame & fry the chicken with any juices for about 10 mins Add the water, bring to the boil & let simmer covered for 20 mins Turn off the heat.
Step #7 Mix the split peas & lentils together & wash them till the water runs clear.
Step #8 Drain them.
Step #9 Heat the oil in another pan & fry the onions till just golden.
Step #10 Add the turmeric a nd garam masala, cook for 1 min, add the lentils & cook over low heat/flame for 5 mins.
Step #11 Add the water & salt bring to the boil, reduce the heat & cook for 30 mins.
Step #12 Mash the dhal to make a smooth sloppy mixture & add this to the pan with the chicken inches.
Step #13 Bring to the boil, reduce the heat & cook for 30 mins,stirring to make sure that it does not stick or burn.
Step #14 Disolve the tamarind in a little hot water & add this to the pan cook for 3 mins.
Step #15 Serve with boiled rice & a good chutney.
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