"Nothing is more comforting as dalchawal for Friday lunch"

INGREDIENTS 

CHICKEN MARINADE

1 Disjointed Chicken 

2 Tbsp Red Chili Paste [adjust depending on your heat preference] 

1 1/2 tsp Garlic Paste

1 1/2 tsp  Ginger Paste

2 tsp Red Chili Powder [adjust depending on your heat preference]

1/2 tsp Coriander Powder 

1/2 tsp Cumin Powder 

1/2 Turmeric 

1/4 tsp Salt 

1/2 tsp Ground Pepper

1 Tbsp Lemon Juice

EXTRA INGREDIENTS 

1 Largely Sliced Onion

2 - 3 Cardamom Pods 

2 Small Dry Cinnamon Sticks

5 - 6 Cloves

3 - 4 Tbsp Oil

1 - 2  Whole Green Chili [adjust depending on your heat preference] 

1 Large Tomato Freshly Pureed 

3-4 tsp Lemon Juice

1 tsp White Vinegar

1 1/2 Cup Oil Dhal Lentils (Toowar Dhal)

1 Tbsp Whole Cumin Seeds

2 Tbsp Oil 

1 Tbsp Mustard Seeds

2 - 3 Sprigs of Curry Leaves

Fresh Coriander - garnish

1 Large Mug of Rice 

2 -3 Tbsp Cumin Seeds or 1 Cup Grated Carrots 

2 - 3 Poppadoms (as we Desi people know it as papar) 

QUICK SIDE RELISH

1 Tomato 

1 Small Onion 

Handful Fresh Coriander 

3 - 4 Tbsp Vinegar 

METHOD 

1. Before cooking, ensure you have soaked the Oil Dhal (Toowar Dhal) overnight in water.
2. Marinate the chicken in red chilli paste, ginger paste, garlic paste, salt, pepper, red chilli powder, coriander powder, turmeric, and cumin powder.          
3. In a large (deep) pot, heat up the oil on medium heat before adding sliced onions, dry cinnamon sticks, cloves, and cardamom pods. 
4. Braise the onions till golden before turning the heat low and add the already marinated chicken.
5. Add 1/2 cup water and cook the chicken for 15 minutes before adding freshly pureed tomato and lemon juice.
6. Cook the chicken on low heat for another 15-20 minutes. 
7. While the chicken is cooking, you can make your rice. Just boil some basmati (or your go-to rice) until it's done. Mix in some Cumin Seeds or Grate Carrots for extra flavour while the rice cooks. Keep it aside until it's time to steam before serving.
8. Now it's time to prepare your dhal (lentils). First, rinse the soaked dhal until the water runs clear. 
9. Next, place it in another pot with 2 cups of water and boil the lentils on medium heat until they soften and become tender (approximately 10-15 minutes).
10. Once done, add the cooked dhal into a blender and blend until it's smooth.
11. Add it to your chicken and boil on medium to high heat until it thickens, for another 15 - 20 minutes. If you see it's a bit too thick and not creamy soup consistency, you can add very little water to thin it out (be careful not to add too much, or it will be too watery).
12. While the dhal is cooking, you can steam your rice until it heats up so it's ready to serve. You can also make the quick relish by roughly chopping fresh coriander, tomato, and onions and mixing them in a bowl with the vinegar. 
13. Five minutes before serving, add oil, whole cumin seeds, mustard seeds, and curry leaves to a saucepan and place on high heat until the mustard seeds start to pop. The second you hear them pop, quickly add the mixture to the chicken dhal pot and stir it all together. 
14. Before serving, garnish the chicken dhal with some freshly chopped coriander, serve with your quick relish, fluffy basmati cumin seeds or grated carrots rice, and some poppadoms, and enjoy! Oh, and remember you added some cardamom seeds, so be careful not to bite into those taste-bud killers. 

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I hope you enjoy this simple, traditional Chicken Dhal and Rice recipe.

These are some other Jummah/Friday Rice-based dishes I've shared on my blog:

Chinese Orange Chicken With Rice Or Noodles 

Singaporean Rice 

Healthy Chicken Rice

Nandos Chicken Strips and Spicy Rice

Steak Rice

Butter Chicken Biryani

Bukhari Pilau 

Prawns Curry and Rice

Afghani Chicken Pilau 

Spanish Rice

Hyderabad Biryani 

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- INGREDIENTS -

- CHICKEN -

- VEGETABLES - 

• You can use a packet of frozen stir-fry vegetables as well if you want more veggies or you want a short cut. 

- SAUCE - 

- OTHER - 

- METHOD -

1. Cut your chicken fillets into strips and marinate them in your spices and sauces.
2. Next, heat up your olive oil and add your marinated chicken to your pot, leaving it to sizzle away for a few seconds (keep turning your meat). 
3. After a few seconds, add around 1 - 2 cups of water, I mixed in the cornflour with the water, which will help it thicken. Leave it to cook on a medium heat.
4. While your meat is cooking prep your vegetables.
5. In a wok, heat up your olive oil, before adding your diced onion, chopped spring onions, garlic, ginger and green chili paste. Stir-fry for a few minutes before adding the rest of the vegetables and stir-fry them. 
6. While your meat is cooking and your vegetables are stir-frying, boil your rice and egg noodles separately.
7. You can also make your sauce and keep to the side. 
8. Once everything is cooked it's time to layer it all evenly. Layer your rice at the bottom of a platter, next layer your boiled noodles over the rice, next add your stir-fried vegetables over the noodles and lastly add your meat over the vegetables.
9. Next, drizzle your mayo sauce over the chicken, serve the sauce on the side so everyone can top up for themselves when the dish out. 
10. Finally, garnish with sesame seeds, the fried garlic and green chili slices and spring onions. 

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It's so freaky how Friday rolls around so quickly!
 I made this recipe for one Friday Lunch 

- CHICKEN STRIPS INGREDIENTS - 

-  SAUCE - 

- METHOD - 

1. Cut your chicken fillet into strips and marinate with all the spices for 1 hour minimum. 
2. Cook on a low heat with some water till there is very little sauce left. 
3. Now mix all your sauce ingredients in a saucepan and bring to a boil.
4. Pour the sauce over the chicken strips and leave to cook for a few minutes. 
5. Garnish with a lot of fresh coriander.

- RICE INGREDIENTS - 

- RICE METHOD - 

1. First boil your rice with the salt and turmeric, once down strain and leave aside. 
2. In a pot, drizzle some olive oil (or clarified butter/ghee), when it starts to heat up add your mixed veggies and cook for a few seconds. 
3. Next, add your garlic, lemon pepper, spice rice and green chili paste.
4. Mix with the veggies and leave to cook for a few more seconds. 
5. Now add in your rice, mix well and steam before serving. 

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