CHICKEN DHALL GOSHT

 

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This Indian Recipe Serves 4-5

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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.
6. 
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.
10. 
11. When the lentils are soft, turn off the heat.
12. 
13. Empty into a bowl & set aside.
14. 
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.
24. 
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.
28. 
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.
32. 
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.
38. 
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).
44. 
45. 
46. Mix well & turn off the heat.
47. 
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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