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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