CHICKEN DHALL GOSHT

This Indian Recipe Serves 4-5

Chicken Dhall Gosht is a variation to the original mutton or lamb dhall gosht. It is also known as dhall gos & is a famous & flavorful dish containing lentils. It is ​of Pakistani & North Indian cooking but is also popular in South Africa.

I honestly prefer the Chicken Dhall Gosht as compared to the mutton/lamb version as I find it to be much more quicker to cook as well as the delicious flavour that the chicken gives off.

Chicken Dhall Gosht Ingredients:

• Mixed lentils / Dhall Gosht Mix (¼ cup biryani dhall (masoor), ¼ cup red lentils, ¼ cup yellow pea dhall)
• 1 cinnamon stick
• salt to taste
• 1 teaspoon garam masala
• ½ teaspoon jeera powder
• 1 onion, chopped
• 2 tablespoons chilli powder
• 1 teaspoon Za’ataar Blend (optional)
• 2 sprigs thyme
• 1 teaspoon ginger & garlic paste
• 2 bay leaves
• 1 ½ teaspoons turmeric powder
• 1 teaspoon dhania (coriander) powder
• fresh dhania (coriander)
• 1 sprig curry leaves
• 2 jam/rosa tomatoes
• 1 teaspoon red chilli flakes
• 1 star aniseed
• ½ teaspoon soomph (fennel) seeds
• 3 tablespoons cooking oil
• ½ teaspoon jeera seeds (cumin seeds)
• 1 kg chicken, cut into pieces

Method:

1. Place the mixed lentils / dhall gosht mix (can be found at local spice stores) into a bowl. Alternatively, if the pre-pack isn’t available, simple add the yellow pea dhall, red lentils & the biryani dhall (masoor). I have used the pre-pack for this recipe & the lentils already came coated in turmeric powder but it isn’t necessary to coat the individual lentils in them.
2. 
3. Give the lentils a quick rinse.
4. 
5. Add the lentils to a medium sized pot with a teaspoon of turmeric powder.
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7. Cover with water.
8. 
9. Allow the lentils to come to a boil, keeping extra water on hand as the water will evaporate whilst boiling & you will need to add more as required. The lentils should take some time time to soften up, so you will have to be patient.
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11. When the lentils are soft, turn off the heat.
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13. Empty into a bowl & set aside.
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15. Cut chicken, rinse & place in a bowl.
16. 
17. Chop onion & set aside.
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19. Blend or grate tomatoes & set aside.
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21. Next, heat the cooking oil in a large pot. Add in the onions, star aniseed, cinnamon stick, thyme, bay leaves, jeera (cumin) seeds & soomph (fennel) seeds.
22. 
23. Mix well & allow to simmer until onions are translucent.
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25. Thereafter, add in the garam masala, jeera (cumin) powder, dhania (coriander) powder, turmeric powder, Za’ataar blend (optional), red chilli flakes, chilli powder & ginger & garlic paste.
26. 
27. Mix well & allow to simmer for 30 seconds.
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29. Add in the pieces of chicken & salt to taste.
30. 
31. Mix well & allow the chicken to simmer for 5 minutes to seal in the spices.
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33. After 5 minutes, add in the blended or grated tomatoes with a little water.
34. 
35. Mix well.
36. 
37. Allow the chicken to cook for ± 25 minutes until cooked throughout.
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39. Once the chicken has cooked, add in the cooked lentils.
40. 
41. Mix well & allow to cook for a further 5 minutes.
42. 
43. After 5 minutes, add in some chopped dhania (coriander).
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45. 
46. Mix well & turn off the heat.
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48. Plate & serve whilst hot.
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50. 
51. I love serving my Chicken Dhall Gosht with hot pita breads. These two combined are a perfect match. Although, this meal can be served with bread, rice or roti.
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53. 
54. This Chicken Dhall Gosht stores well in the refrigerator for up to a week.
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