1 kg Chicken, medium pieces, cleaned and washed
¼ cup Yoghurt
1 tbs Oil
2 tbs lemon juice
1-1/2 cup Water
1 tsp Turmeric powder (Haldi powder)
2 tsp Coriander powder (Dhania powder)
1 tsp Red Chilli powder
½ tsp Cumin seed powder (jeera powder)
½ tsp Cumin seeds (jeera)
2 Medium Onions, chopped
2 Medium Potatoes, diced
½ cup Red Lentil (Masoor dal)
2 Medium Tomatoes, chopped
1 tbs Ginger, julienned
- Mix the chicken thoroughly with yoghurt, 1 tbs lemon juice, salt, turmeric powder, coriander powder and cumin powder. Marinate for approximately 45 minutes.
- In a pressure cooker heat the oil
- Fry the cumin seeds for a minute. Add the onions and sauté until golden brown.
- Add the marinated chicken and diced potatoes. Mix thoroughly.
- Cover and cook for 5-7 minutes.
- Now add the red lentils and chopped tomatoes. Cook on medium flame for a 2-3 minutes.
- Add water, bring to a boil. Cover the pressure cooker and lower the flame to low.
- Simmer under pressure for 2 whistles. Turn off the burner and let the steam release slowly on its own from the cooker.
- After all the steam has been released, open the lid and cook until the chicken is tender and the sauce is completely done. Adjust the salt. Stir continuously while cooking.
- Add the remaining lemon juice and mix. Sprinkle julienned ginger before serving.
This is again a light and unique recipe and tastes delightful. I enjoy this with steamed kolam rice or any unpolished rice. I am not very fond of the excessively refined basmati rice available in stores. I also enjoy this mildly spiced dish with a good crisp paratha. Great recipe for those who are on diet and particularly for all those on high protein diets! You could also try this with lamb. Of course cooking times will vary. A tempering (tadka) of ghee, garlic, whole red chillies and a pinch of asafoetida (heeng) can be an interesting addition.