Step 1: You Will Need:
- 1 kg Chicken, skinned and cut into cubes
- 1 tbsp ginger and garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder, ground coriander seeds
- 1/2 tsp black mustard seeds
- 6 dried red chillies, or birds eye chillies
- 1 tsp turmeric
- 2 Bay leaves
- 4 Green Cardamoms
- 1 tsp Garam Masala
- 1 large onion, chopped
- 1 2 inch piece cinnamon stick
- 1 tsp fennel seeds
- 1 1/2 tsp salt
- 110 g red lentils
- 6 tbsp water, for the chicken
- 5 tbsp oil
- 2 tbsp ghee
- 1 tbsp fresh coriander leaves, chopped
- 2 1/2 cups (620ml) warm water, for the lentils
- 1 tsp salt, for the lentils
- 2 Large Saucepans
- 2 Stirring Spoons
- 1 Serving Dish
Step 2: Marinade the Chicken
In a large bowl, add the salt, ginger and garlic paste, coriander powder, cumin powder and mix well. Then add to the chicken, and combine the paste with the meat making sure that the chicken is well coated. Allow to marinade overnight in the fridge.
Step 3: Fry Spices and Chicken
In a large pan melt the ghee over a medium heat; add the fennel seeds, cinnamon stick, dried red chilies and mustard seeds and fry the chicken with any juices for 20 minutes on medium to low heat
Step 4: For the Lentils:
Step 5: Fry Onions and Spices
In a separate pan, heat the oil and add the salt, cardamom seeds, garam masala, turmeric and bay leaves, Add the onions and fry until golden.
Step 6: Add Lentils
Then add the lentils, which have been washed and drained
Step 7: Add Water and Simmer
Add the water and salt, bring to the boil, then reduce the heat and cook for 15 minutes. Mash the lentils with a spoon to make a pulpy mixture. And cook for another 15 minutes
Step 8: Add Lentils to Chicken
Add lentils to the pan containing the chicken pieces.
Bring to the boil, then reduce the heat and cook for 30 minutes, whilst stirring occasionally to make sure that it does not stick or burn.
Step 9: Serve
Add a pinch of coriander, stir and serve.