Chicken Dalcha

Marinate the chicken with 1/2 tsp salt, 1 tsp ginger garlic paste, 1/2 tsp red chilli powder and turmeric for an hour.

Pressure cook lentils with 2 cups of water for 4 whistles or till lentils are tender.
Soak tamarind in 1/2 cup warm water for 15 minutes, mash and strain to get tamarind water.

Soak tamarind in 1/2 cup warm water for 15 minutes, mash and strain to get tamarind water.

Heat oil in a pan, add caraway seeds, cinnamon, peppercorn, cloves and cardamom and let them splutter.

Add onions, chilies and saute till they get soft and brown in colour.

Add remaining ginger garlic paste and fry till raw aroma goes away.

Add remaining salt and red chilli powder, coriander powder and saute for a min.
Add 1/4 cup water and cook the spices for a min more.

Add chicken and fry till it starts browning, for approx 10 mins.

Add the boiled lentils, tamarind water, cover and cook till the chicken is cooked.

For baghar, heat ghee in a frying pan and add all the baghar ingredients.
Once they splutter add the baghar to the Dalcha and cover immediately.

Let the flavors of the bagar get infused with the gravy.
Garnish with coriander and serve hot.