300x600
Ingredients
- 1/4 cup Ghee
- 2 cups Sliced Onions
- 1 pound Boneless Skinless Chicken Thighs left whole
- 4 cups water
- 1/2 cup cracked wheat berries
- 1/2 cup split chana dal or a mix of other split dals such as urad, toor, red lentils etc
- 1 tablespoon minced ginger
- 1 tablespoon Minced Garlic
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Turmeric
- 1 teaspoon cayenne
- 2 teaspoons Garam Masala divided
For Finishing
- 1/4 cup julienned ginger
- 1/2 cup chopped cilantro
- 2 tablespoons Ghee
Instructions
- Turn the Instant Pot on Sauté and when it is hot, add the ghee.
- To the hot ghee, add the thinly sliced onions and sauté until the onions are brown and crispy, about 10 minutes.
- Remove half the onions and set them aside for garnishing
- To the pot with half the onions and ghee, add the chicken, wheat berries and chana dal, 4 cups water, ginger, garlic, cayenne, turmeric, salt, cumin, coriander and 1 teaspoon of the garam masala.
- Cook on high pressure for 35 minutes and allow the pot to sit undisturbed for 10 minutes. Then release all remaining pressure.
- Open the lid and using an immersion blender, purée the meat and grains together until you have a smooth, thick stew.
- Add 1 teaspoon of Garam Masala and stir.
- Garnish with julienned ginger, the reserved fried onions, and chopped cilantro.
- Pour the additional ghee on top, and serve.
Notes
- You can substitute mutton or beef for the chicken in this recipe without changing anything else.
- Serve with naan or rice.
Nutrition
Calories: 312kcal | Carbohydrates: 21g | Protein: 20g | Fat: 16g | Saturated Fat: 8g | Fiber: 4g
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