Ingredients

• 250g - chicken cut into bite size pieces (with bones)
• 3/4 cups - masoor dal (red dal)
• 2 tsp - ginger paste
• 3 tsp - garlic paste
• 1.5 tsp - coriander powder
• 1/2 tsp - turmeric powder
• 1 tsp - red Chilli powder
• 1 - big tomato skinned and chopped
• 2 - big sliced onions
• 1 - big onion fried golden brown
• 2 tbsp - oil
• 1 - small ball of tamarind (marble size) soaked in 1/4 cup hot water
• 1 tbsp - mint leaves chopped
• 4 tbsp - green coriander chopped
• Salt to taste
• 1/2 tsp - garam masala powder
• 2 - green cardamoms
• 4 - pepper corns
• 1 inch - cinnamon stick
• 1 tsp - kasoori methi crushed
• For tempering:
• 2 tbsp - ghee, butter or oil
• 3 - green chillies half slit lengthwise
• 10 - curry leaves
• 1 tsp - cumin seeds
• 1 tsp - mustard seeds
• 1 tsp - coriander seeds
• 1 tbsp - cashew nuts

How to Make Murgh Dalcha

• Wash and boil masoor dal with 1/4 tsp turmeric powder and some salt and enough water till tender.
• Heat oil, add whole garam masala, and saute. Then add the sliced onion and fry till light brown.
• Add the chopped tomatoes and fry for a few minutes.
• Add the ginger-garlic paste, remaining turmeric powder and fry till light brown, then add the chicken pieces and little salt and fry till oil separates.
• Add chilli powder, coriander powder, mint leaves and 2 cups water and cook till the chicken is tender.
• To the chicken add the cooked dal, crushed fried onions, 1.5 cup warm water, soaked and strained tamarind water.
• Add garam masala and crushed kasoori methi and simmer till completely cooked.
• For tadka:
• Heat oil or ghee, add mustard seeds and let them splutter
• Then add curry leaves, cumin seeds, coriander seeds, slit green chillies and chopped cashewnuts.
• Fry for a minute and pour it on the cooked murgh daalcha.
• Garnish with chopped coriander and serve hot with pulao, or ghee rice, or chapatti or naan or paratha and curd.