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1
Cut chicken breasts in two and sever the legs at the joint.
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2
With the salt mash the ginger and garlic to a pulp.
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3
In a grinder mix together the coriander seeds, cumin seeds, fennel seeds, cardamoms, cinnamon stick, dried chillies, peppercorns, bay leaves, fenugreek seeds, and the mustard seed. Mix in 6 tbsp water to make a past, add the garlic and ginger pulp mix well and add to the chicken, making sure that the meat is well coated. Refrigerate overnight.
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4
In a large pan melt the ghee over medium heat and fry the chicken with any juices for about 10 minutes.
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5
Add the water, bring to the boil and simmer covered for 20 minutes. Turn off the heat.
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6
Mix the split peas and lentils together and wash them till the water runs clear. Drain them.
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7
Heat the oil in another pan and fry the onions till just golden.
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8
Add the turmeric and garam masala, cook for 1 min, add the lentils and cook over low heat for 5 minutes.
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9
Add the water and salt bring to the boil, reduce the heat and cook for 30 minutes.
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10
Mash the dhal to make a smooth sloppy mixture and add this to the pan with the chicken inches.
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11
Bring to the boil, reduce the heat and cook for 30 mins,stirring to make sure that it does not stick or burn.
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12
Dissolve the tamarind in a little hot water and add this to the pan cook for 3 minutes.
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13
Serve with boiled rice and a good chutney.
