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Home> Chicken Recipes> CHICKEN DAAL BUKHARA

CHICKEN DAAL BUKHARA

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Ingerdients:

 

 

 1: mung daal (Split Green gram) 1 & 1/2 cup

 2: masoor daal (Split Red Lentil) 1 cup

 3: chicken 1 kg (cut in 12 to 16 pieces)

 4: onion 1 large (grind to a paste)

 5: ginger & garlic paste 1 tbsp

 6: dry plums 200g (washed & soaked in water for 20 minutes)

 7: cumin seeds 1 tbsp (dry roasted & crushed)

 8: turmeric 1/2 tsp

 9: garam masala powder1 tsp

 10: crushed red chilli 1 tbsp

 11: salt 1 & 1/2 tsp

 12: oil 1/2 cup

 

 

 For Tempring:

 1: green chilli 4

 2: cumin seeds 1 tsp

 3: fresh ginger 2 inch (finely sliced)

 4: curry leases 30

 5: oil 1/3 cup 

Recipe:

 1: boil mung daal and masoor daal till tender.

 2: heat oil add onion, ginger & garlic paste and fry till gets golden, on high flame.

 3: now ad chicken, roasted cumin, salt, crushed red chilli, turmeric mix and fry the chicken till changes colour, on high   flame.

 4: then add dry plums, water mix wait for a boil on high flame, then cover and cook on low to medium till the oil comes   on surface and chicken is tender.

 5: now add the boiled daal mix and cook for further 15 minutes till gets little thick, on medium flame.

 6: add garam masala powder mix and keep aside.

 7: in a frying pan heat oil add cumin, ginger, green chilli, curry leaves fry till gets golden, pour this on the curry.

 8: serve hot with boiled rice or roti.

 

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