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
- 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.
- Give the lentils a quick rinse.
- Add the lentils to a medium sized pot with a teaspoon of turmeric powder.
- Cover with water.
- 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.
- When the lentils are soft, turn off the heat.
- Empty into a bowl & set aside.
- Cut chicken, rinse & place in a bowl.
- Chop onion & set aside.
- Blend or grate tomatoes & set aside.
- 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.
- Mix well & allow to simmer until onions are translucent.
- 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.
- Mix well & allow to simmer for 30 seconds.
- Add in the pieces of chicken & salt to taste.
- Mix well & allow the chicken to simmer for 5 minutes to seal in the spices.
- After 5 minutes, add in the blended or grated tomatoes with a little water.
- Mix well.
- Allow the chicken to cook for ± 25 minutes until cooked throughout.
- Once the chicken has cooked, add in the cooked lentils.
- Mix well & allow to cook for a further 5 minutes.
- After 5 minutes, add in some chopped dhania (coriander).
- Mix well & turn off the heat.
- Plate & serve whilst hot.
- 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.
- This Chicken Dhall Gosht stores well in the refrigerator for up to a week.