Ingredients:

• 500 g – boneless Chicken
• 3 – big onions, chopped longitudinally
• 4 – chillies, slit
• 3 – Lemons
• 2 tbsp – Curd
• 1 tsp – ginger-garlic paste
• 100 g – red grams
• 100 g – lentils
• 300 g – coarsely beaten Wheat
• 1 tbsp – chilli powder
• 3 tbsp – chopped Coriander leaves
• 3 tbsp – Mint leaves
• 6 tbsp – oil
• 2 – Cloves
• 6 to 8 – black pepper seeds
• A pinch of Turmeric
• Salt to taste
• 4 glasses – Water

Method:

1. Cut the chicken into medium pieces and marinate it in the curd mixed with 1/2 tsp salt, chilli powder and a little turmeric for 2 hours.
2. Set aside a cup of chopped onions.
3. The rest should be deep fried till golden brown and kept aside.
4. Boil the red gram and lentils with a little turmeric (and no salt) for about 20 minutes. Set aside
5. In a cooker, heat oil and saute the onions.
6. Add the slit chillies, cloves and black peppercorns.
7. After a minute, add the ginger-garlic paste and fry till brown.
8. Add the marinated chicken and the wheat. Add water and the mint leaves.
9. Boil till the chicken is completely cooked – 4 whistles.
10. Now, add the boiled gram and lentils.
11. Add some more water to make a light gravy.
12. Add salt to taste and boil it, continuously stirring till you get a thick gravy and the chicken separates into fine pieces.
13. Serve hot topped with the deep fried onions, coriander and lime juice.

Recipe courtesy of Mohsin Azeema