Ingredients
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1. ½ cup urad dal (split mung bean)
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2. ¼ cup dry red lentils
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3. ¾ pound boneless skinless chicken thighs, cut into bite-size pieces
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4. 1 tablespoon ghee (clarified butter) or extra virgin olive oil
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5. 1 onion, chopped finely
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6. 1 clove garlic, minced finely
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7. 1 teaspoon ground turmeric
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8. 1/2 teaspoon crushed red pepper flakes
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9. 1 tablespoon kasoori methi (fenugreek leaves), roughly chopped
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10. 1 tablespoon finely chopped fresh cilantro (coriander leaves)
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11. 1 can (400 grams) tomato puree
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12. Salt to taste
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13. Cayenne pepper powder to taste
Directions
Sub-Title: An Authentic Indian Dish Made with Fresh Ingredients
Description: This recipe is a must-try for anyone who loves Indian cuisine! It features fresh ingredients like chicken, tomatoes, garlic, cumin seeds, coriander leaves, and cashew nuts. The result is a delectable curry that will transport you back to your favorite Indian restaurant.
Ingredients:
1. ½ cup urad dal (split mung bean)
2. ¼ cup dry red lentils
3. ¾ pound boneless skinless chicken thighs, cut into bite-size pieces
4. 1 tablespoon ghee (clarified butter) or extra virgin olive oil
5. 1 onion, chopped finely
6. 1 clove garlic, minced finely
7. 1 teaspoon ground turmeric
8. 1/2 teaspoon crushed red pepper flakes
9. 1 tablespoon kasoori methi (fenugreek leaves), roughly chopped
10. 1 tablespoon finely chopped fresh cilantro (coriander leaves)
11. 1 can (400 grams) tomato puree
12. Salt to taste
13. Cayenne pepper powder to taste
Instructions:
1. In a large pot, sauté the onions, garlic, and turmeric over medium heat until softened and fragrant, about 5 minutes.
2. Add the urad dal, red lentils, and chicken to the pot along with water to cover them. Bring the mixture to a boil, then reduce the heat to low and simmer covered for 15-20 minutes, or until the lentils have softened and the dal has cooked through.
3. While the lentils and dal are cooking, prepare the spice paste. Add the garam masala powder, coriander powder, cumin powder, and salt to a blender jar. Blend the spices together until they form a smooth paste. Then add the turmeric, red pepper flakes, kasoori methi, and cilantro to the blender jar. Puree the herbs and spices together, and set aside.
4. After the lentils and dal have cooked, stir in the tomato puree, cayenne pepper powder, and enough water to thin the sauce slightly if necessary. Season with salt and pepper to taste. Simmer the curry for another 5-10 minutes, or until the tomatoes have broken down and thickened.
5. Serving Suggestion: Serve this delicious Indian chana masala recipe as a side dish or main course. Top with a dollop of plain yogurt, some crunchy roasted peanuts, and a sprinkling of cilantro leaves for a truly authentic experience.
Difficulty Level: Medium
Servings: 4-6
Nutrition Information:
Calories: 143 calories per serving
Total Carbohydrate: 17 grams per serving
Dietary Fiber: 5 grams per serving
Sugars: Less than 1 gram per serving
Protein: 13 grams per serving
Cholesterol: 5 milligrams per serving
Saturated Fat: Less than 1 gram per serving
Trans Fat: Less than 1 gram per serving
Total Time Needed: 1 hour
Note: Substitute other vegetables such as broccoli, carrots, cauliflower, green beans, etc., instead of using tomatoes for more variety and nutrients.
Steps
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1
Done
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In a large pot, sauté the onions, garlic, and turmeric over medium heat until softened and fragrant, about 5 minutes. |
|
2
Done
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Add the urad dal, red lentils, and chicken to the pot along with water to cover them. Bring the mixture to a boil, then reduce the heat to low and simmer covered for 15-20 minutes, or until the lentils have softened and the dal has cooked through. |
|
3
Done
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While the lentils and dal are cooking, prepare the spice paste. Add the garam masala powder, coriander powder, cumin powder, and salt to a blender jar. Blend the spices together until they form a smooth paste. Then add the turmeric, red pepper flakes, kasoori methi, and cilantro to the blender jar. Puree the herbs and spices together, and set aside. |
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4
Done
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After the lentils and dal have cooked, stir in the tomato puree, cayenne pepper powder, and enough water to thin the sauce slightly if necessary. Season with salt and pepper to taste. Simmer the curry for another 5-10 minutes, or until the tomatoes have broken down and thickened. |
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5
Done
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Serving Suggestion: Serve this delicious Indian chana masala recipe as a side dish or main course. Top with a dollop of plain yogurt, some crunchy roasted peanuts, and a sprinkling of cilantro leaves for a truly authentic experience. |
