8 years ago
Home Cooking
Dal Chicken
8 years ago | Home Cooking
DESCRIPTION
DAL CHICKEN
On a damp rainy day, when one is inside their house bundled under the safety of their blankets, a heavenly aroma of a spicy meal is perfect to drag them out of their blankets! Add chicken to the equation, and they might even agree to go trekking in the storm! So, why not indulge those little cravings by serving a bowl of hot and spicy Dal Chicken to your family on a rainy day, sitting around the table and staring at the window as the droplets make their way down???
Ingredients:
Chicken - 1 kg
Masoor Dal / Red lentil - 1 1/2 cup
Chilli powder - 2 Tsp
Coriander powder - 2 Tsp
Turmeric powder - 1/4 Tsp
Water - 1 cup
Shallots - 6 thinly sliced
Tomato - 1 chopped
Ginger - 1 piece chopped finely
Salt to taste
Roast & Grind:
Coconut Oil - 1 Tsp
Cinnamon - 1
Cloves - 4
Cardamom - 2
A few Peppercorns
Fennel seeds - 1/2 Tsp
Garlic - 4 cloves
Shallots - 6 thinly sliced
Grated Coconut - 1 Tbsp
For Tempering:
Coconut Oil
Mustard seeds
A few Curry leaves
Gongura Chicken Recipe: https://goo.gl/ukPjsH
Coriander Chicken Recipe: https://goo.gl/6S3zye
Method:
Step One: Half Cooking Chicken, Dal and masala powders
1. Add Chicken & Dal in a pressure cooker (We recommend you to use Masoor Dal / Red lentil for this recipe.)
2. Now add Chill powder, Coriander powder, Turmeric powder & Water
3. Pressure cook till it's half cooked.
Step Two: Roasting the ingredients
4. Heat some Coconut oil in a pan, Add Cinnamon, Cloves, Cardamom, Peppercorns, Fennel seeds, Garlic & Onion. Saute until the onions turn transparent, Then add grated Coconut & sauté it till it turns light brown in colour.
5. Let the roasted ingredients cool down, then grind it into a fine paste. While grinding add a little water to fine paste.
6. Once the Chicken is half cooked, add the ground masala paste, shallots, tomatoes, ginger and salt. Mix well.
7. Close the lid of the cooker and pressure cook it for 5 to 6 whistles.
Step Three: Tempering the ingredients:
8. Heat some coconut oil in a wide saucepan and add the mustard seeds.
9. Once the seeds start splattering, add the shallots and a few curry leaves, Saute until the shallots turn brown.
10. Now, add the cooked chicken to the tempered ingredients in the saucepan and mix gently.
11. Cook for five more minutes and then turn off the stove.
12. Serve hot with some roti, chapatti or rice!
Visit our website – http://www.21frames.in/homecooking
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A Ventuno Production : http://www.ventunotech.com
On a damp rainy day, when one is inside their house bundled under the safety of their blankets, a heavenly aroma of a spicy meal is perfect to drag them out of their blankets! Add chicken to the equation, and they might even agree to go trekking in the storm! So, why not indulge those little cravings by serving a bowl of hot and spicy Dal Chicken to your family on a rainy day, sitting around the table and staring at the window as the droplets make their way down???
Ingredients:
Chicken - 1 kg
Masoor Dal / Red lentil - 1 1/2 cup
Chilli powder - 2 Tsp
Coriander powder - 2 Tsp
Turmeric powder - 1/4 Tsp
Water - 1 cup
Shallots - 6 thinly sliced
Tomato - 1 chopped
Ginger - 1 piece chopped finely
Salt to taste
Roast & Grind:
Coconut Oil - 1 Tsp
Cinnamon - 1
Cloves - 4
Cardamom - 2
A few Peppercorns
Fennel seeds - 1/2 Tsp
Garlic - 4 cloves
Shallots - 6 thinly sliced
Grated Coconut - 1 Tbsp
For Tempering:
Coconut Oil
Mustard seeds
A few Curry leaves
Gongura Chicken Recipe: https://goo.gl/ukPjsH
Coriander Chicken Recipe: https://goo.gl/6S3zye
Method:
Step One: Half Cooking Chicken, Dal and masala powders
1. Add Chicken & Dal in a pressure cooker (We recommend you to use Masoor Dal / Red lentil for this recipe.)
2. Now add Chill powder, Coriander powder, Turmeric powder & Water
3. Pressure cook till it's half cooked.
Step Two: Roasting the ingredients
4. Heat some Coconut oil in a pan, Add Cinnamon, Cloves, Cardamom, Peppercorns, Fennel seeds, Garlic & Onion. Saute until the onions turn transparent, Then add grated Coconut & sauté it till it turns light brown in colour.
5. Let the roasted ingredients cool down, then grind it into a fine paste. While grinding add a little water to fine paste.
6. Once the Chicken is half cooked, add the ground masala paste, shallots, tomatoes, ginger and salt. Mix well.
7. Close the lid of the cooker and pressure cook it for 5 to 6 whistles.
Step Three: Tempering the ingredients:
8. Heat some coconut oil in a wide saucepan and add the mustard seeds.
9. Once the seeds start splattering, add the shallots and a few curry leaves, Saute until the shallots turn brown.
10. Now, add the cooked chicken to the tempered ingredients in the saucepan and mix gently.
11. Cook for five more minutes and then turn off the stove.
12. Serve hot with some roti, chapatti or rice!
Visit our website – http://www.21frames.in/homecooking
Follow us on Facebook – https://www.facebook.com/HomeCookingShow
Follow us on Instagram – https://www.instagram.com/homecookingshow/
Follow us on Twitter – https://twitter.com/VentunoCooking
Subscribe to us on YouTube – https://www.youtube.com/user/VentunoHomeCooking
A Ventuno Production : http://www.ventunotech.com