Boneless Chicken thighs 3-4 Ginger Paste 4 tsp
Cardamoms 4 Onions sliced 1/2 cup
Chicken Stock 2 cups Refined Oil 5 tbs
Cinnamon 1″ stick Saffron 1 Pinch
Cloves ten Salt to taste
Garlic Paste 4 tsp Yellow chilli powder 1/2 tsp
Garlic, chopped 2 tbs
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Cut chicken into bite-sized pieces. Soak Saffron in a little water in a spoon for 10 minutes. Crush and keep aside
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Heat oil in a saucepan and add chopped garlic. Saute till brown. Add the onions and saute till light brown. Add cinnamon, cloves and cardamoms and saute till the onions turn golden brown.
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Add the ginger, garlic pastes, chicken sale and yellow chilli powder. Stir for 3-4 minutes. Add chicken stock and bring to boil. Cover and simmer till chicken is tender.
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Remove from fire. Take out the chicken pieces from the gravy. Strain the gravy into another pot through a soup strainer.
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Cook the gravy till reduced to a sauce like consistency. Add the chicken pieces and cook for one minute.
Chicken 2 Birds Green Chillies, slit 4
Coriander leaves 2 tbs Kasoori methi 1 tsp
Coriander Seeds, pounded 1 tsp Oil 1/3 cup
Garam masala 2 tsp Red Chillies, whole, pounded 8
Garlic paste 4 tsp Salt to taste
Ginger, chopped 3 tbs Tomatoes, chopped 1-2
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Cut chicken into 8 pieces for each bird
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Heat oil in a kadhai. Saute garlic paste till brown. Add the pounded red chillies and the freshly pounded coriander seeds and stir for a few seconds. Add the tomatoes and bring to a boil. Add half the coriander leaves and all the giniger, slit green chillies and salt. Simmer for 5 minutes.
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Add the chicken and simmer, stirring occasionally till the gravy thickens and the chicken is tender.
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Once the fat surfaces, stir in the garam masala and the kasoori methi. Cook for 2 minutes.
Basmati rice 1 1/4 cup Fenugreek (methi) seeds 1 tsp
Lentils (toor daal) 2/3 cup Green Peas 1/4 cup
Asfoetida (beeng) 1/2 cup Groundnut oil to deep fry
Cardamoms 5 Groundnut oil for tempering 2 tbs
Cashew nuts, split 4 tsp Lentils husked & split 2 tbs
Cauliflower, small florets 1/4 cup Mustard seeds 1/2 tsp
Bengal Gram, husked & split 1/4 cup Red Chilli powder 1/2 tsp
Cinnamon 2 sticks Red Chillies whole 2
Cloves 5 Salt to taste
Cumin Seeds 1 tsp Tamarind extract 3 tbs
Curry leaves 10 Tomatoes, chopped 1 2/3 cup
Turmeric powder 1 tsp
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Wash rice and toor daal and soak seperately for 30 minutes
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To make the masala, boil the gram and urad daal separately on a griddle till light brown
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Broil the cinnamon, cardamoms, cloves, cumin seeds and fenugreek, seeds separately on the griddle for 30 seconds each. Grind together with the broiled ural daal and gram in a blender.
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Deep fry the cashew nuts till gtolden brown, Keep aside.
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Put toor daal in a handi, add 10 cups water and bring to a boil. Let simmer until almost cooked.
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Drain rice and add to the daal with peas and cauliflower and simmer for 10 minutes. Stir occasionally.
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Stir in the tomatoes, tamarind and the asafoetida.
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add red chilli powder, turmeric and salt. Stir in the blended masala.
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Cover and simmer till lentils and rice are mashed and achieve a porridge like consistency.
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Sprinkle curry leaves and let simmer.
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Meanwhile, heat 2 tablespoonfuls oil in a kadhai and crackle mustard seeds in it. Add whole red chillies and stir for 15 seconds.
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Pour the tempering over the lentil-rice mixture. Stir for 2 minutes.
Preparation time is 40 minutes and cooking time is 40 minutes. To serve garnish with cashew nuts and serve with mango pickle and poppadams.