Description
A comforting one‑pot South Asian classic, reimagined with oats, lentils, and succulent chicken—ready in about an hour, rich in flavor, and perfect for nourishing family meals.
Ingredients
Protein & Base:
500 g chicken with bones (leg pieces preferred, boneless optional)
½ cup quick‑cooking oats
4 tbsp mash dal, 2 tbsp moong dal, 2 tbsp masoor dal (three-lentil mix)
Aromatics & Herbs:
2 onions, thinly sliced; plus ¼ cup fried onions (for garnish)
½ cup fresh coriander leaves, plus extra for garnish
¼ cup fresh mint leaves
4 green chilies
Spices & Flavorings:
½ cup cooking oil
Whole spices: 2 cinnamon sticks, 3 cloves, 9 peppercorns
2½ tbsp ginger-garlic paste
1 tbsp cumin powder
1½ tsp garam masala powder
1½ tsp coriander powder
2 tsp salt (adjust to taste)
1 tsp turmeric powder
3 tbsp lemon juice
Finishing Touches:
5 tbsp ghee
¼ cup fried cashews
Instructions
Wash and soak all three lentils (mash, moong, masoor) while preparing other components.
Fry the sliced onions until golden; set aside half and crush the other half into a paste.
Blend mint, coriander leaves, and green chilies into a herb paste.
In a heavy-bottomed pot, heat oil and toast the whole spices until fragrant. Stir in ginger-garlic paste, turmeric, and other ground spices; sauté briefly.
Add the chicken and yogurt (if using), cook until the chicken changes color, then add crushed onion paste and herb paste; continue to sauté.
Pour in ½ cup water, cover, and simmer until the chicken is fork-tender. Shred the meat and return it to the pot.
Add chicken stock, soaked lentils, cover, and cook over low heat for about 15 minutes, stirring occasionally.
Stir in oats, lemon juice, and remaining ground spices and salt. Mix well.
Finish with ghee, stir through.
Serve hot, garnished with fried onions, fresh coriander, lemon wedges, and fried cashews.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main course
