Lal Masale Wali Murgh Chicken In A Red Sweet Pepper Sauce Recipes

LAL MASALE WALI MURGH - CHICKEN IN A RED SWEET PEPPER SAUCE

Steps:

• If chicken legs are whole, divide drumsticks from thighs with a sharp knife. Breasts should be cut into four parts. Skin all chicken pieces. Combine onion, ginger, garlic, almonds, peppers, cumin, coriander, turmeric, cayenne, and salt in the container of a food processor or blender. Blend, pushing down with a rubber spatula whenever you need to, until you have a paste. Put the oil in a large, wide, and preferably non-stick pan over medium-high flame. When hot, pour in paste. Stir and fry the paste for 10 - 12 minutes or until you can see the oil forming tiny bubbles around it. Put in the chicken, with the water, lemon juice, and pepper. Stir to mix and bring to a boil. Cover, turn heat to low and simmer gently for 25 minutes or until the chicken is tender. Stir a few times during this cooking period.

LALLA MUSSA DAL

Steps:

• Mix together both types of lentils and rinse thoroughly in salted water. Drain, add 1 cup water and soak for 1 hour.
• Drain lentils again, add to a small pot with 1 cup water and bring to a boil. Skim the scum and dirt off the top and discard. Strain the lentils and return them to the pot. Add 1 cup water, the green chiles and ginger and simmer, covered, for 15 minutes.
• Add 1/4 cup of the butter and simmer on low heat for 45 minutes, stirring often and mashing with the back of a big spoon as the lentils soften. After about 35 minutes, melt the remaining 1/4 cup butter in a deep nonstick pan; add the tomato purée and sauté on low heat until fat rises to the surface.
• Add the red chili powder (or cayenne), ground coriander, fenugreek leaves and garlic and cook for a couple of minutes, stirring constantly, until the mixture begins to dry out and stick to the pan. Add the lentils and mix well. Add the cream and mix well. Add 1 cup water and salt to taste, and bring to a boil. Serve hot, garnished with ginger strips.