February 26, 2012

Masoor murgh

I was thinking of making chicken with lentils, but not exactly Dal murgh, and thus came up with this preparation. I used the very basic massor dal (red lentils) from everyday Bengali cuisine. However, I decided to the whole lentils instead of the split one, to give a bit of texture and bite. The split lentils tend to melt more easily and can easily form mushy gravy.  The rest I kept simple with basic onion, garlic, ginger. The ginger was julienned so that it is more prominent in the bites. I generally like chicken with the aromatic spices, but this time only coriander powder was chosen. The chilies gave the nice heat and spiciness along with the ginger, exactly as I imagined it to be. It was an interesting chicken dish and yummy!

 You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 3)

400g chicken
3/4cup whole masoor (red lentils)
1big onion
1.5inch ginger
4 cloves garlic
4-5 green chilies
1sp coriander powder
Oil, salt, sugar


1.      Finely chop the onion, garlic, chilies. Julienne the ginger.
2.      Boil the lentils in 1.5-2cups of water with a little bit of salt. Boil the lentils just enough so that it does not turn mushy but remain whole. Drain the water
3.      Heat oil in a pan. Add the onion, ginger, garlic, chilies.
4.      Fry on medium-high heat until it is golden brown, and starts leaving oil.
5.      Add the chicken. Cook on medium heat until the chicken lightly browns.
6.      Add the boiled lentils. Garnish with salt, sugar.
7.      Cook for a couple of minutes more on high heat.

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