This is the first time ever that I made dal gosht. Generally it is made with mutton/lamb/goat, but I made it with chicken. I saw a few recipes online that used tamarind paste and some versions like the Hyderabadi one that used curry leaves etc. This is just my basic version of the dish. We were too busy eating the curry and did not take pictures :) Will post one next time.
3 Chicken Thighs, cut into small pieces
Dal mixture:
Pre cook the dal in a pressure cooker - equal mix of toor dal, masoor dal, and chana dal. You may need to soak the chana dal a little ahead of time (about a handful). Add salt when cooking.
Whole spices:
1/4 tsp coriander seeds
1 bay leaf
1 inch cinnamon stick
1/4 tsp fennel seeds
6 whole black peppercorns
1/2 star anise
4 cloves
PInch or two of poppy seeds.
Ingredients for the masala:
1 large onion, cut thinly and lengthwise
2 to 4 tbsps large heaping tomato paste
Ingredients for the ground paste:
1 green chill
2 to 4 cloves of garlic
1 big piece of ginger
Grind this to a thick fine paste
Make two parts of this mixture - One to marinate the chicken and other for the masala
Shaan Paya Curry Mix
Pre cooking:
1. Wash and cut the chicken pieces really well and dab them dry.
2. Add oil, salt, turmeric powder, chilli powder, cumin and coriander powder, and half of the ground paste mixture. Mix well and let marinate for atleast 1 hr in the fridge.
Method:
1. In a pressure cooker, heat some oil. Add the whole spices and roast till slightly fragrant.
2. Add the onion and sautee till translucent on medium heat.
3. Add the tomato paste and mix well. Keep cooking till the tomato paste and onion paste mixture leaves some oil. Add half of the ground garlic/ginger paste we made earlier. Now add a little water and continue cooking. I added water about three times or so in intervals to allow the paste to cook and get mushy.
4. Turn the heat up, add the chicken and let the chicken sear/brown in the oil and onion mixture. Add 4 tbsp (or more) of Shaan Paya Curry mix. Mix well. Add 1/2 cup water and pressure cook the thighs. You can only pressure cook chicken if its bone meat. Boneless meat or even chicken breast should not be pressure cooked. If you dont have a pressure cooker, continue to cook the chicken curry covered until the meat is tender adding water in intervals.
5. Now add the cooked dal to the mixture. You want the curry to still maintain its deep brown color. So add the dal slowly and stir to see if you have reached the consistency that you want. Adjust seasonings ie salt and/or paya curry mixture.
6. Garnish with coriander and Serve with rice or naan.
3 Chicken Thighs, cut into small pieces
Dal mixture:
Pre cook the dal in a pressure cooker - equal mix of toor dal, masoor dal, and chana dal. You may need to soak the chana dal a little ahead of time (about a handful). Add salt when cooking.
Whole spices:
1/4 tsp coriander seeds
1 bay leaf
1 inch cinnamon stick
1/4 tsp fennel seeds
6 whole black peppercorns
1/2 star anise
4 cloves
PInch or two of poppy seeds.
Ingredients for the masala:
1 large onion, cut thinly and lengthwise
2 to 4 tbsps large heaping tomato paste
Ingredients for the ground paste:
1 green chill
2 to 4 cloves of garlic
1 big piece of ginger
Grind this to a thick fine paste
Make two parts of this mixture - One to marinate the chicken and other for the masala
Shaan Paya Curry Mix
Pre cooking:
1. Wash and cut the chicken pieces really well and dab them dry.
2. Add oil, salt, turmeric powder, chilli powder, cumin and coriander powder, and half of the ground paste mixture. Mix well and let marinate for atleast 1 hr in the fridge.
Method:
1. In a pressure cooker, heat some oil. Add the whole spices and roast till slightly fragrant.
2. Add the onion and sautee till translucent on medium heat.
3. Add the tomato paste and mix well. Keep cooking till the tomato paste and onion paste mixture leaves some oil. Add half of the ground garlic/ginger paste we made earlier. Now add a little water and continue cooking. I added water about three times or so in intervals to allow the paste to cook and get mushy.
4. Turn the heat up, add the chicken and let the chicken sear/brown in the oil and onion mixture. Add 4 tbsp (or more) of Shaan Paya Curry mix. Mix well. Add 1/2 cup water and pressure cook the thighs. You can only pressure cook chicken if its bone meat. Boneless meat or even chicken breast should not be pressure cooked. If you dont have a pressure cooker, continue to cook the chicken curry covered until the meat is tender adding water in intervals.
5. Now add the cooked dal to the mixture. You want the curry to still maintain its deep brown color. So add the dal slowly and stir to see if you have reached the consistency that you want. Adjust seasonings ie salt and/or paya curry mixture.
6. Garnish with coriander and Serve with rice or naan.
