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
Cut chicken into bite-sized pieces. Soak Saffron in a little water in a spoon for 10 minutes. Crush and keep aside
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.
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.
Remove from fire. Take out the chicken pieces from the gravy. Strain the gravy into another pot through a soup strainer.
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
Cut chicken into 8 pieces for each bird
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.
Add the chicken and simmer, stirring occasionally till the gravy thickens and the chicken is tender.
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
Wash rice and toor daal and soak seperately for 30 minutes
To make the masala, boil the gram and urad daal separately on a griddle till light brown
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.
Deep fry the cashew nuts till gtolden brown, Keep aside.
Put toor daal in a handi, add 10 cups water and bring to a boil. Let simmer until almost cooked.
Drain rice and add to the daal with peas and cauliflower and simmer for 10 minutes. Stir occasionally.
Stir in the tomatoes, tamarind and the asafoetida.
add red chilli powder, turmeric and salt. Stir in the blended masala.
Cover and simmer till lentils and rice are mashed and achieve a porridge like consistency.
Sprinkle curry leaves and let simmer.
Meanwhile, heat 2 tablespoonfuls oil in a kadhai and crackle mustard seeds in it. Add whole red chillies and stir for 15 seconds.
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.