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Lentils Chicken curry
Lentils Chicken curry

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We hope you got benefit from reading it, now let’s go back to lentils chicken curry recipe. To cook lentils chicken curry you need 25 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to cook Lentils Chicken curry:
  1. Take 500 gram chicken pieces
  2. Use 2 tbsp broken wheat (dalia)
  3. Provide 2 tbsp toor dal
  4. You need 2 tbsp chana dal (Bengal gram dal)
  5. Take 2 tbsp masoor dal
  6. Take 1 cup sliced onion (fried)
  7. Take 1 tbsp ginger paste
  8. Provide 1 tbsp garlic paste
  9. Use 2 nos bay leaf
  10. Get 4 cloves
  11. Prepare 2 cardamom
  12. You need 1/2 javitri (mace)
  13. You need 3 tbsp oil + 2 tbsp
  14. Take 2 tbsp ghee
  15. Prepare To taste Salt
  16. Get 1 tbsp turmeric powder
  17. Provide 2 nos green chilli
  18. Get 1 tbsp coriander powder
  19. You need 1 tsp cumin powder
  20. Use 1 tsp kasuri methi
  21. Prepare 1 tsp garam masala powder
  22. Take As required Coriander leaves chopped
  23. Use 1 tsp Kashmiri chilli powder
  24. Use 1 tbsp crushed black pepper
  25. Prepare 1 tsp sugar
Instructions to make Lentils Chicken curry:
  1. Wash all dals and put them in a pressure cooker with water, add salt to taste, turmeric powder 1 tsp. Cook it for 2 whistles. Heat oil in a kadai fry onion like (beresta) golden brown in colour. Keep the fried onions aside.
  2. Marinate the chicken with salt, turmeric powder, ginger garlic paste and keep it aside for about 10 minutes, then fry it to light brown in colour. Heat ghee in a kadai and to that add half of the fried onion, then add Kashmiri chilli powder, ginger garlic paste, whole garam masala. Cook it for 1 minute then add coriander powder and cumin powder, salt to taste, sugar and green chilli.
  3. Then pour the boiled dal, mix well, then add fried chicken and water. Mix it well, then cover it and cook it in low flame until the chicken is tender, stir it at intervals. Sprinkle some coriander leaves chopped, garam masala powder and kasuri methi. Garnish with fried onion and coriander leaves. Serve hot with rice, roti, Paratha etc.

Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Cook your lentils and set aside for use in the curry. Wash and trim excess fat off the chicken thighs, and then cut into smaller chunks. In a large skillet, heat vegetable oil over high heat. Combine with drained tomatoes and chicken broth.

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