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Chicken Dhansak


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Indian

Ingredients:

  • 2 1/4 lb Chicken pieces, skinned
  • 1 ts Salt; or to taste
  • 1 Inch cube ginger root; peeled & chopped
  • 5 Cloves garlic; peeled & chopped
  • GRIND NEXT 10 INGREDIENTS IN
-GRINDER
  • 1 ts Coriander Seed
  • 1 ts Cumin Seed
  • 1 ts Fennel Seed
  • 4 Cardamoms
  • 1 Stick Cinnamon, 2-inches,broken up
  • 5 Chili Peppers, Red, Hot, dried
  • 10 Peppercorns, black
  • 2 Bay leaves
  • 1/4 ts Fenugreek Seed
  • 1/2 ts Mustard Seed, black or white
  • 2 tb Ghee, or unsalted butter
  • 1/2 c Water,warm
FOR THE DHAL
  • 1/3 c Toor dhal, or yellow split peas
  • 1/3 c Masoor dhal, or red split lentils
  • 5 tb Cooking oil
  • 1 Onion,large, finely chopped
  • 1 ts Tumeric, ground
  • 1 ts Garam masala
  • 2 1/2 c Water, warm
  • 1 ts Salt; or to taste
  • 1 ts Tamarind concentrate

Directions:

1. Wash & dry chicken pieces & cut each into 2.
 
2. Add the salt to the ginger & garlic & crush to a pulp.
 
3. Make a paste of the 10 ground ingredients & the ginger/garlic pulp by adding 6 Tablespoons water. Pour this mixture over the chicken & mix to coat thoroughly. Cover & set aside for 4-6 hours or overnight in the refrigerator.
 
4. Melt the ghee or butter over medium heat & fry chicken for 6-8 minutes, stirring frequently. Add the water, bring to boil, cover & simmer for 20 minutes. Stir several times.
 
5. Meanwhile, mix together the split peas & lentils, wash & drain well.
 
6. Heat the oil over medium heat & fry onions for 5 minutes, stirring frequently. Add tumeric & garam masala, stir & fry for 1 minute. Add the pulses (beans), adjust heat to low & fry for 5 minutes, stirring frequently. Add the water & salt, bring to boil, cover & simmer 30 minutes until soft, stirring occasionally. Remove from heat.
 
7. Using a metal spoon, push some of the cooked pulses through a strainer until there is a very dry & coarse mixture left. Discard the coarse mixture & sieve the rest the same way.
 
8. Pour the sieved pulses over the chicken, cover & place the pan over medium heat. Bring to boil, reduce heat & simmer 20-25 minutes. Stir occasionally during the first half of the cooking time, but more frequently during the latter half, to ensure that the mixture doesn't stick to the bottom of the pan.
 
9. Dissolve the tamarind pulp in 3 Tablespoons boiling water. Add this to the chicken/dhal mixture, stir & mix thoroughly. Cover & simmer for 5 minutes. Stir in fresh coriander leaves for garnish & remove from the heat. Recipe By : The Complete Indian Cookbook
 
Posted to FOODWINE Digest 25 November 96
 
Date: Mon, 25 Nov 1996 18:27:19 -0500
 
From: Randee Fried <Noellekk@AOL.COM>
 
Serving Ideas : Use fresh coriander leaves for garnish. No room in list !
 
NOTES : If Tamarind is unavailable, you can substitute 1 1/2 Tablespoons lemon juice. If using lemon juice, simply add this at the end of the cooking
 
time.