A beautiful, rich blend of chicken breasts with lentils and wheat, cooked till they are married to perfection.Lots of Indian spices.


  • Ingredients

  • Boneless chicken breasts, 1/2 inch cubes 4

  • Ghee 3 tablespoons (clarified butter)

  • Green cardamoms 2-3

  • Cloves 5-6

  • Cinnamon 1 inch stick

  • Bay leaves 2

  • Cumin seeds 1 teaspoon

  • Onions, sliced 3 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Split green gram skinless (dhuli moong dal),

  • soaked 2 tablespoons

  • Split Bengal gram (chana dal), soaked 2

  • tablespoons

  • Broken wheat, soaked 3 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves, chopped 2 tablespoons

  • Fresh mint leaves, torn 10-12


  • 1.

    Heat ghee in a deep pan. Add green cardamoms,

  • 2.

    cloves, cinnamon, bay leaves, cumin seeds and

  • 3.

    onions and sauté till light brown. Add ginger

  • 4.

    paste, garlic paste and continue to sauté. Add

  • 5.

    chana dal, moong dal and dalia and stir. Add

  • 6.

    turmeric powder and red chilli powder and mix.

  • 7.

    Add half a cup of water and sauté for two to

  • 8.

    three minutes. Add chicken cubes and salt and

  • 9.

    mix. Add four cups water and let it come to a

  • 10.

    boil. Add garam masala powder, coriander leaves

  • 11.

    and mint leaves. Stir and cover. Cook on medium

  • 12.

    heat till done. Remove the bay leaves. Blend it

  • 13.

    lightly using a hand blender and serve hot.


Garnish with cut green chillies, jullienne ginger and lemon wedges. Serve on its own or with naan.

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