Ingredients:

• 250g – Chicken cut into bite size pieces (with bones)
• 3/4 cups – masoor dal (red dal)
• 2 tsp – Ginger paste
• 3 tsp – Garlic paste
• 1.5 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Red Chilli powder
• 1 – big Tomato skinned and chopped
• 2 – big sliced Onions
• 1 – big Onion fried golden brown
• 2 tbsp – oil
• 1 – small ball of Tamarind (marble size) soaked in 1/4 cup hot water
• 1 tbsp – Mint leaves chopped
• 4 tbsp – green coriander chopped
• Salt to taste
• 1/2 tsp – Garam Masala powder
• 2 – green Cardamoms
• 4 – pepper Corns
• 1 inch – Cinnamon stick
• 1 tsp – kasoori Methi crushed
• For tempering:
• 2 tbsp – ghee, Butter or oil
• 3 – Green chillies half slit lengthwise
• 10 – Curry leaves
• 1 tsp – Cumin seeds
• 1 tsp – Mustard Seeds
• 1 tsp – Coriander seeds
• 1 tbsp – Cashew nuts

Method:

1. Wash and boil masoor dal with 1/4 tsp turmeric powder and some salt and enough water till tender.
2. Heat oil, add whole garam masala, and saute. Then add the sliced onion and fry till light brown.
3. Add the chopped tomatoes and fry for a few minutes.
4. Add the ginger-garlic paste, remaining turmeric powder and fry till light brown, then add the chicken pieces and little salt and fry till oil separates.
5. Add chilli powder, coriander powder, mint leaves and 2 cups water and cook till the chicken is tender.
6. To the chicken add the cooked dal, crushed fried onions, 1.5 cup warm water, soaked and strained tamarind water.
7. Add garam masala and crushed kasoori methi and simmer till completely cooked.
8. For tadka:
9. Heat oil or ghee, add mustard seeds and let them splutter
10. Then add curry leaves, cumin seeds, coriander seeds, slit green chillies and chopped cashewnuts.
11. Fry for a minute and pour it on the cooked murgh daalcha.
12. Garnish with chopped coriander and serve hot with pulao, or ghee rice, or chapatti or naan or paratha and curd.

Recipe courtesy of Ash