Mixed dal, tandoori roti & punjabi chicken masala

Name: Mixed dal, tandoori roti & punjabi chicken masala
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 5
Cuisine: En
Ingredients: ½ cup masoor dal ( red lentils ); ½ cup tur dal ( yellowsplit lentls ); ½ cup moong dal ( split moong beans ); 2 medium onions, chopped; 4 tomatoes, crushed; 2 ½ cup vegetable stock; 1/3 cup ( 80 ml ) cream; 2 tablespoon ghee; 3 teaspoon mustard seeds; ½ teaspoon kalonji ( black onion seeds ); 4 cloves garlic, crushed; 1 tablespoon grated fresh ginger; 1 tablespoon cumin powder; 1 teaspoon red chilli powder; 3 teaspoon coriander powder; 1/2 teaspoon black pepper, crushed; 2 tablespoon chopped coriander leaves; 2 tablespoon ghee; Salt to taste; 2 cups wheat flour; 2 teaspoon oil; 1/2 teaspoon ghee; Water for kneading; 800 g chicken; 400 g tomato, blanched and pureed; 3 teaspoon ginger- garlic paste; 4 green cardamoms; 2 cloves; 1 stick cardamom; 2 tablespoon cashew nut paste

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Main Dish

Easy

1 h 35 m

Of the dish so greedy and very delicious.

Preparation

Preparation40 min

Cook time55 min

1)Mixed Dal:
Rince each dal separately, under cold water; drain. Put only the tur dal in small bowl , cover with water ; soak for 30 minutes and drain. Heat ghee in large heavy based pan; add mustard seeds,stirring until they start to pop. Add chopped onions , garlic and garlic , shallow fry until onions are browned lightly. Add coriander powder, chilli powder, cumin powder and crushed black pepper. Stir for 1 -2 minutes. Add dals, crushed tomatoes and vegetable stock; cover with a lid, simmer the heat and cook for about 30 minutes or until masoor dals are tender, add remaining ingredients, stir over low heat until just heated through.
2) Tandoori Roti :
Rub ghee and salt into the flour . Add enough water to form a stiff dough. Preheat tandoor for 2 minutes. Now roll out rotis and place them onto the heated tray. Cook in tandoor till done. Serve with Punjabi chicken masala and mixed dal .
3)For Punjabi Chicken Masala :
Wash and chicken into 8 pieces. Heat butter in a heavy ? bottomed pan. Fry green chilli, ginger- garlic paste, add tomato puree , salt and all dry masalas. Stir until you get a nice aroma. Add chicken pieces, fry for 10 minutes along with the masala. Then add 1 cup of hot water , cover and cook for 20 -25 minutes or till chicken is done. Add cream , simmer over a low heat for 2- 3 minutes. Serve hot with tandoori roti and onion rings.