As an intro to Chef Shef, I’m posting one of my favorite dishes of all time! A chicken modification of a classic paya recipe, this dish always lifts my spirits. If you would like to know the recipe and other similar recipes, or if you just like looking at pretty food, please follow and share as much as you can.

Cook time: 40-45 min

Serves : 4 people

Calorie per serving: 409.61

Ingredients:

½ kg   –  Chicken
100g   –  Toor dal
2         –  Onion chop (medium size)
2tbsp  –  Dalda ghee
4-5      – Garlic cloves chop
1tbsp  – Paste
½ tsp  – Turmeric powder
1 tsp   – Red chilli powder
½ tsp  – Garam masala powder (ground Indian spices)
1 tsp   – Coriander powder
Salt to taste.

Paste:

4-5      – Garlic cloves
2inch  – Ginger approx
3inch  – Coconut fresh or dry approx
4         – Green chilly (spicy)

Garnish:

Chop coriander and fresh cream (optional)

Method:

Wash dal and chicken separately with plain water. Cut chicken in size you require. In a pressure cooker put washed chicken and dal with 2 cup of water mix. Close the lid and let it cook. After 3 whistle  lower the flame and cook for more 05 minutes then switch off the flame.
Pour ghee in a separate pot and let it heat. Put garlic cloves, saute till golden brown. Add chop onion, saute till golden brown. Add the paste and saute for 2-3 min. Then add red chilli powder, turmeric powder, coriander powder and garam masala. Roast for a minute then add boiled chicken and dal. Mix it well and let it come to boil. Add salt according to taste . Adjust spice if needed. Add water if you want thin dal. Switch off the flame and garnish.
Serve with rice bhakri or stem rice with the side of green chutney and onion.

Note:

If you do not have pressure cooker then in a pot add dal, chicken and  2 1/2 cup water then boil. keep on stiring occasionally until both dal and chicken cooks. Quantity of chilly in paste and red chilli powder can be adjusted according to spice preference.

Happy Munching! 🍴🥘🍝🍜🍽

Comment below if you have ever had this dish before.