Chicken Dal Gosht, a hearty and flavorful Indian stew, offers a delightful blend of tender chicken, rich lentils, and aromatic spices. This comforting dish, perfect for a chilly evening or a special occasion, is a testament to the magic of Indian cuisine. The vibrant colors and complex flavors will tantalize your taste buds, promising a culinary experience you won't soon forget. Imagine the succulent chicken melting in your mouth, complemented by the creamy texture of the lentils and a symphony of warming spices.
This recipe balances the richness of the chicken with the earthiness of the lentils, creating a harmonious and satisfying meal. We've carefully crafted this guide to ensure even novice cooks can achieve delicious results. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions to create your own unforgettable Chicken Dal Gosht.
Tools Needed
- Bowl
- Pressure cooker
- Pan
Ingredients
- Gram dal: 1/2 cup
- Tawar dal: 1/4 cup
- Lentils: 1/4 cup
- Tamarind: lemon-sized
- Water: 1 cup + 1 liter
- Whole coriander: 1 tbsp
- Whole cumin: 1 tsp
- Fennel: 1 tsp
- Whole black pepper: 1 tsp
- Salt: to taste
- Turmeric powder: 1/2 tsp
- Ginger garlic paste: 1/2 tbsp
- Green chilies: 3 (paste)
- Oil: 1 tbsp + 3 tbsp
- Kasuri methi: 1 tbsp
- Coriander (finely chopped): 2 tbsp
- Mint (finely chopped): 2 tbsp
- Garam masala: 1 tsp
- Onion: 1 (sliced)
- Chicken: 500 grams
- Tomatoes: peeled
- Dudhiya (Bottle Gourd): 250 grams
- Ghee: 2-3 tbsp
- Garlic cloves: 3 (crushed)
- Red chili powder
Step-by-Step Instructions
Step 1. Prepare the Dal and Aromatics
- Wash and soak gram dal, tawar dal, and lentils with water for an hour.
- Soak tamarind in water, then squeeze and extract the pulp.
- Roast whole coriander, cumin, fennel, and black pepper. Make a coarse powder.
- Pressure cook the pulses with water, salt, turmeric powder, ginger-garlic paste, green chili paste, and oil. Cook for 7-8 minutes after one whistle.
Step 2. Cook the Chicken and Vegetables
- Heat oil in a pan. Add whole spices (refer to description box for list) and sauté.
- Add sliced onions and fry until light golden brown. Add ginger-garlic paste and sauté.
- Add chicken, salt and cook on high flame for 3-4 minutes.
- Add tomatoes, green chili paste and cook until tomatoes melt. Add spices (refer to description box for list) and cook until oil separates.
- Add dudhiya, mix well, add some water, cover, and cook for 7-8 minutes.
Step 3. Combine and Finish the Curry
- After pressure release, add kasuri methi, coriander, mint, and the prepared masala and garam masala. Mix well.
- Add the cooked pulses and mix well. Bring to a boil.
- Add tamarind pulp and green chilies. Cover and cook for 7-8 minutes.
- Heat ghee, add crushed garlic and sautéed onions until light golden brown. Add red chili powder, mix well, and add to the dal.
Step 4. Serve
- Serve hot with rice, roti, or pav.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Nutrition
- N/A
FAQs
1. Can I use different lentils for Chicken Dal Gosht?
Yes! Masoor dal (red lentils) or toor dal (pigeon peas) work well, though the cooking time might vary. Adjust accordingly.
2. How can I make this dish spicier?
Add more green chilies, or a pinch of cayenne pepper or red chili flakes to increase the heat level to your preference.
With its rich flavors and comforting warmth, Chicken Dal Gosht is a dish that will undoubtedly become a family favorite. This recipe offers a delicious and satisfying meal that showcases the versatility and depth of Indian cuisine. Enjoy the delightful aroma and taste of this hearty curry, perfect for sharing with loved ones.