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The ingredients needed to cook Chicken-Daal Gosht | Chicken cooked in a Lentils Gravy:

1. You need (A) Daals/Lentils:
2. Take 12 Tablespoons Chana Daal/ Bengal Gram
3. Prepare 6 Tablespoons Masoor Daal/ Pink Lentils
4. Prepare 6 Tablespoons Arhar/Toor Daal/Pigeon Peas
5. You need (B) Whole Spices:
6. Take 2 Cinnamon sticks
7. Take 2 Bay Leaves
8. Provide 4 Brown Cardamoms
9. Prepare 4 Green Cardamoms
10. Get 6 Cloves
11. Take C) Dry Roast & Grind to a coarse powder:
12. Take 2 Tablespoons Coriander Seeds
13. Provide 1 Tablespoon Cumins Seeds
14. Get 1 Tablespoon Fennel Seeds
15. Provide 1 Tablespoon Peppercorns
16. You need The) Other:
17. Use 8 Chicken Drumsticks + 4 Thighs
18. Take 2 Medium Onions (Finely Chopped)
19. Take 3 Medium Tomatoes (Skin removed & Finely chopped)
20. Use 2 Tablespoons Ginger Paste (Divided)
21. You need 2 Tablespoons Garlic Paste (Divided)
22. Get 2 Tablespoons Green Chilli Paste (Divided)
23. Take 2 Tablespoon Kasoori Methi (Do not crush)
24. Use 1/2 Bunch Fresh Green Coriander (Finely Chopped)
25. Get 1/2 Bunch Fresh Mint Leaves (Finely Chopped)
26. You need 2 Teaspoons Turmeric (Divided) Garam Masala Powder: 2 Teaspoons
27. Provide 1 Tablespoon Tamarind Pulp 3 Tablespoons Oil (Divided) Salt: As per taste
28. Get (E) Tadkaa/Tempering:
29. Take 6-8 Large Garlic Cloves (Smashed)
30. Use 4 Tablespoons Desi Ghee/Clarified Butter
31. Get 2 Teaspoons Degi Mirch Powder

Steps to make Chicken-Daal Gosht | Chicken cooked in a Lentils Gravy:

1. Wash all the 3 Lentils together until the water runs clear.
2. Pressure cook the Lentils with 10 Cups Water, 1 teaspoon salt, 1 teaspoon turmeric, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 tablespoon green chilli paste & 1 tablespoon oil for 5 minutes on high. Let the pressure release automatically. Keep covered.
3. Wash the Chicken thoroughly in a colander under running water. Shake off the excess water. Make deep gashes on the drumsticks. Cut the thighs into small bite size pieces. Set aside.
4. Heat 2 tablespoons oil in a large nonstick skillet/wok.
5. Tip in all the whole spices - the Bay Leaves, Cinnamon sticks, Cloves, Brown Cardamoms, Green Cardamoms & the Cloves. Let them crackle & release their aroma.
6. Sauté the onions until golden. - Add the remaining 1 tablespoon each of ginger paste, garlic paste & the green chilli paste.
7. Add the Chicken Drumsticks. Cook on high for about 10 minutes. - Now goes in the boneless Chicken Thighs.
8. Cook on high for another 10 minutes. - Note: If using bone-in thighs, then add along with the drumsticks.
9. Add the skinless chopped Tomatoes, the remaining 1 tablespoon of Green Chilli paste followed by the remaining 1 teaspoon of Turmeric.
10. Cook covered over medium heat for 5 minutes, stirring occasionally.
11. Add a cup of water. Cook for 8-10 minutes over low heat.
12. Dry roast Jeera, Dhania, Saunf & Peppercorns on low heat. Cool & grind to a coarse Powder. Add Garam Masala Powder to it. Set aside.
13. Blend the Daal well with the back of a ladle.
14. Add Kasoori Methi, Coriander Leaves & the Mint Leaves. Add the freshly roasted & ground spices & the Garam Masala Powder.
15. Add the cooked Daal to the Chicken. Add the Tamarind pulp. Adjust seasoning. Simmer for a few minutes.
16. Transfer the Daal Gosht to a Serving Dish.
17. 2nd & final Tadkaa/Tempering: Heat 2 Tablespoons Desi Ghee in a small Frying Pan. Tip in the smashed Garlic. Cook over low heat until golden. Add the Degi mirch. Cook for 10-15 seconds. Pour the hot Ghee on top of the Daal Gosht.
18. Serve hot with Rice, Roti, Parantha.
19. Note: The 3 Lentils combined measures about 2 standard cups.

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