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We hope you got benefit from reading it, now let’s go back to chicken-daal gosht | chicken cooked in a lentils gravy recipe. You can have chicken-daal gosht Here is how you cook that.

The ingredients needed to cook Chicken-Daal Gosht | Chicken cooked in a Lentils Gravy:

1. You need (A) Daals/Lentils:
2. You need 12 Tablespoons Chana Daal/ Bengal Gram
3. Take 6 Tablespoons Masoor Daal/ Pink Lentils
4. Prepare 6 Tablespoons Arhar/Toor Daal/Pigeon Peas
5. Provide (B) Whole Spices:
6. Use 2 Cinnamon sticks
7. Use 2 Bay Leaves
8. Prepare 4 Brown Cardamoms
9. Provide 4 Green Cardamoms
10. Take 6 Cloves
11. Prepare C) Dry Roast & Grind to a coarse powder:
12. Get 2 Tablespoons Coriander Seeds
13. You need 1 Tablespoon Cumins Seeds
14. You need 1 Tablespoon Fennel Seeds
15. Provide 1 Tablespoon Peppercorns
16. Prepare The) Other:
17. You need 8 Chicken Drumsticks + 4 Thighs
18. Use 2 Medium Onions (Finely Chopped)
19. Take 3 Medium Tomatoes (Skin removed & Finely chopped)
20. Take 2 Tablespoons Ginger Paste (Divided)
21. Use 2 Tablespoons Garlic Paste (Divided)
22. You need 2 Tablespoons Green Chilli Paste (Divided)
23. Provide 2 Tablespoon Kasoori Methi (Do not crush)
24. Provide 1/2 Bunch Fresh Green Coriander (Finely Chopped)
25. Prepare 1/2 Bunch Fresh Mint Leaves (Finely Chopped)
26. Use 2 Teaspoons Turmeric (Divided) Garam Masala Powder: 2 Teaspoons
27. Take 1 Tablespoon Tamarind Pulp 3 Tablespoons Oil (Divided) Salt: As per taste
28. You need (E) Tadkaa/Tempering:
29. Take 6-8 Large Garlic Cloves (Smashed)
30. Provide 4 Tablespoons Desi Ghee/Clarified Butter
31. You need 2 Teaspoons Degi Mirch Powder

Steps to make Chicken-Daal Gosht | Chicken cooked in a Lentils Gravy:

1. Wash all the 3 Lentils together until the water runs clear.
2. Pressure cook the Lentils with 10 Cups Water, 1 teaspoon salt, 1 teaspoon turmeric, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 tablespoon green chilli paste & 1 tablespoon oil for 5 minutes on high. Let the pressure release automatically. Keep covered.
3. Wash the Chicken thoroughly in a colander under running water. Shake off the excess water. Make deep gashes on the drumsticks. Cut the thighs into small bite size pieces. Set aside.
4. Heat 2 tablespoons oil in a large nonstick skillet/wok.
5. Tip in all the whole spices - the Bay Leaves, Cinnamon sticks, Cloves, Brown Cardamoms, Green Cardamoms & the Cloves. Let them crackle & release their aroma.
6. Sauté the onions until golden. - Add the remaining 1 tablespoon each of ginger paste, garlic paste & the green chilli paste.
7. Add the Chicken Drumsticks. Cook on high for about 10 minutes. - Now goes in the boneless Chicken Thighs.
8. Cook on high for another 10 minutes. - Note: If using bone-in thighs, then add along with the drumsticks.
9. Add the skinless chopped Tomatoes, the remaining 1 tablespoon of Green Chilli paste followed by the remaining 1 teaspoon of Turmeric.
10. Cook covered over medium heat for 5 minutes, stirring occasionally.
11. Add a cup of water. Cook for 8-10 minutes over low heat.
12. Dry roast Jeera, Dhania, Saunf & Peppercorns on low heat. Cool & grind to a coarse Powder. Add Garam Masala Powder to it. Set aside.
13. Blend the Daal well with the back of a ladle.
14. Add Kasoori Methi, Coriander Leaves & the Mint Leaves. Add the freshly roasted & ground spices & the Garam Masala Powder.
15. Add the cooked Daal to the Chicken. Add the Tamarind pulp. Adjust seasoning. Simmer for a few minutes.
16. Transfer the Daal Gosht to a Serving Dish.
17. 2nd & final Tadkaa/Tempering: Heat 2 Tablespoons Desi Ghee in a small Frying Pan. Tip in the smashed Garlic. Cook over low heat until golden. Add the Degi mirch. Cook for 10-15 seconds. Pour the hot Ghee on top of the Daal Gosht.
18. Serve hot with Rice, Roti, Parantha.
19. Note: The 3 Lentils combined measures about 2 standard cups.

Boneless, skinless chicken thighs are inexpensive, tasty, and easy to cook. Here's how to do it in the oven. They are inexpensive, tasty, and easy to cook. In fact, I find it difficult to mess up chicken thighs. They are just dark enough to stay tender, but not so dark as to put off people who prefer white.

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