Bombay Style Chicken with Red Split Lentils

Ingredients
  • 250 grams red lentils, picked over, washed and drained (1+⅓ cup)
  • 75 grams finely chopped onion (½ cup)
  • ½-1  fresh, hot green chili, finely sliced
  • 2 teaspoons ground cumin
  • ½ teaspoon ground turmeric
  • 2 teaspoons finely chopped ginger, divided
  • 6 cups water
  • 3 lb chicken (bone in pieces, skinless)
  • 2 teaspoons salt (add more per taste)
  • 1 tablespoon neutral cooking oil or ghee
  • 1 teaspoon cumin seeds
  • 4 cloves garlic, finely chopped
  • ½-1 teaspoon red chili powder
  • 2 tablespoon fresh lemon juice
  • pinch of sugar
  • ¼ teaspoon garam masala
  • cilantro, chopped for garnish
Method
  1. Combine the lentils, onions, green chili, cumin, turmeric, ½ teaspoon minced ginger and the water in a large, heavy pot. Bring to a simmer, cover, leaving the lid slightly ajar, and cook on low heat for 20 minutes, or until the lentils are very tender.
  2. Stir in the salt and add the chicken pieces. Bring to a boil and cover. Reduce the heat to low and simmer gently for 25 to 35 minutes or until the chicken is tender.
  3. Heat the oil in a small frying pan over medium heat. When hot, add the cumin seeds, remaining minced ginger and the garlic. Fry until the garlic starts to barely brown. Stir in the ground chili powder, then immediately pour this mixture into the pan with the chicken and lentils.
  4. Stir in the lemon juice, sugar, and garam masala. Stir to combine and cook on medium heat uncovered for about 15 more minutes until the mixture reduces and thickens a bit. It will continue to thicken more as it sits.
  5. Garnish with cilantro right before serving.
Indian
Source
Madhur Jaffrey's Indian Cooking