CHICKEN DHANSAK
Ingredients :
Vegetable Oil or ghee : 4 tbs
Mixed lentils : 1 cup
Chicken pieces (skinned) : 500 gms
Chicken stock : 1/2 litre
Cinnamon : 1 piece
Cloves : 6
Cumin seeds : 1/2 tbsp
Coriander seeds : 1/2 tbsp
Peppercorns : 7
Bay leaves : 3
Star anise : 1
Sesame seeds : 1/2 tbsp
Grated nutmeg : 1/4 tsp
Turmeric powder : 1 tsp
Dried red chilies : 2
Fenugreek seeds : 1/2 tsp
Mint leaves : 50 gms
Fresh coriander leaves : 70 gms
Fresh fenugreek leaves : 60 gms
Ginger paste : 1 tbsp
Tamarind paste : 1 tbsp
Garlic paste : 1 tbsp
Salt to taste
Method :
Wash the lentils and soak in cold water.
Add salt and turmeric.
Add chicken stock.
Whisk the lentils.
Dry roast all the spices.
Grind to a fine powder and mix in the turmeric and nutmeg.
Fry the chicken pieces. Set aside.
Stir-fry fresh coriander, fenugreek and mint leaves.
heat a pan. Add the whole chilies and fry.
Add a cup of water, the lentils, the chicken pieces and salt.
Simmer for 25-30 min.
Serve Chicken Dhansak hot with rice and cucumber salad.
Note : Raveena Tandon (Bollywood Actress) Special Dish
