Chicken Thali – Indian Thali

Ingredients

• 1 lb Chicken (cut into 2-inch pieces)
• 2 tbsp Ghee
• 2 tbsp Cooking oil
• 1 med Onion (finely diced)
• 4 large Garlic cloves (minced)
• 3 inch Fresh ginger (grated)
• 4 Curry leaves
• 1 large Tomato (diced)
• 3 tbsp Curry powder
• ¼ tsp Turmeric powder
• ½ tsp Sweet paprika (or hot paprika for spicy)
• 1 cup Coconut milk
• 2 tbsp Lemon juice
• ½ cup Cilantro (chopped)
• ½ tsp Salt
• ½ tsp Black pepper powder
• 2 tbsp Vegetable oil
• 1 tbsp Ghee
• 1 large Onions (finely diced)
• 3 – 4 Curry leaves
• 4 large Garlic cloves (finely diced)
• 2 large Green chilies (roughly chopped)
• 2 large Tomatoes (finely diced)
• 1 tsp Chili powder (I used Kashmiri chili powder)
• 1 tsp Coriander powder
• ½ tsp Cumin powder
• ¼ tsp Turmeric powder
• ½ cup Cilantro (finely chopped)
• 2 cup Potato (cut into small dice)
• 2 cup Carrots (cut into small dice)
• 2 cup Frozen peas
• 1 tbsp Fenugreek leaves (kasoori methi)
• 1 tsp Salt
• ½ tsp Black pepper
• 1 cup Vegetable stock or water
• 1 tbsp Lemon juice
• 2 cup Chickpeas (soaked in water for 8 hours)
• 2 tbsp Vegetable oil
• 1 large Onion (finely diced)
• 6 large Garlic cloves (finely diced)
• 3 inch Fresh ginger
• 1 large tomatoes
• 1 tbsp Sweet paprika
• 1 tsp Cayenne pepper
• 1 tsp Cumin powder
• 2 tbsp Coriander powder
• ½ tsp Turmeric powder
• 1 cup Coconut cream (or 2 cup coconut milk)
• 1 tsp Tamarind paste (deseeded and chopped)
• 2 large Dates
• ½ cup Chopped cilantro (coriander leaves)
• 2 cup Yellow dal (soaked in water for 2 hours)
• 2 tbsp Vegetable oil
• 1 tbsp Ghee
• 1 tsp Mustard seeds
• ½ tsp Cumin seeds
• 4 – 5 Curry leaves
• 3 large Garlic cloves (sliced)
• 2 med Green chilies (sliced)
• 1 medium Onion (sliced or 8 to 10 pearl onions)
• 1 tsp Turmeric powder
• 2 cups Vegetable stock
• ¼ cup Chopped cilantro leaves (coriander)
• 3 cups Chapati flour
• 1 cup All-purpose flour
• 1 tsp Salt
• 1 tbsp Ghee
• ¼ cup Olive oil
• 2 cups Basmati rice (soaked in water for 30 minutes)
• 3 cups Water
• 1 tsp Salt
• 2 cups Greek yogurt
• ¼ tsp Salt
• ½ tsp Black pepper
• ½ tsp Cumin powder

Steps

1. Saute – In a cooking pot over medium heat, add the oil and ghee. Saute the onions until translucent, then add the ginger, garlic, and curry leaves.
2. Spices – Next, add the tomatoes along with the spice powders. Saute until the tomatoes are mush and the spices give out an aromatic fragrance.
3. Chicken – Add the chicken pieces and saute for 3 to 5 minutes until the chicken is no longer pink. Then, add the coconut milk, lemon juice, and chopped cilantro. Season with salt and pepper.
4. Simmer – Add 1 cup water and bring to a boil. Reduce the heat and cover the pot. Simmer on low for 15 to 20 minutes or until the chicken is tender. Pro tip – when ready the oil from the curry will float on the top of the curry.
5. Taste and adjust seasoning and consistency. Garnish with more freshly chopped cilantro.
6. In a large saute pan over medium heat add the oil and ghee. Saute the onions until translucent then add the curry leaves and garlic. Next, add the chopped tomatoes and cook for 2 minutes until soft. Add, the spices and saute for 2 minutes until fragrant.
7. Then, add the chopped cilantro, potatoes, and carrots. Combine well and cook for 3 to 4 minutes. Next, add the green peas, fenugreek leaves, salt, pepper, and stock. Pro tip – we cook the potatoes and carrots first because they take longer than the peas.
8. Cover and cook on medium-low for 8 to 10 minutes or until the veggies are tender. Add the lemon juice. Taste and adjust seasoning. Sprinkle with more chopped cilantro leaves.
9. In a pressure cooker over medium heat add the oil and saute the onions until lightly golden. Add the ginger and garlic and saute for about a minute more. Pro tip – Alternatively, you can use an instant pot on saute mode.
10. Next, add the tomatoes and spices. Saute until the tomatoes are soft and the spices are fragrant about 2 to 3 minutes.
11. Next, add the soaked drained chickpeas, coconut milk, tamarind paste, and chopped dates. Season with salt and pepper and add 2 cups of water.
12. Cover the pressure cooker lid and add the whistle then pressure cook on high for 20 minutes about 5 to 6 whistles. Let cool for 10 minutes. Then, taste and adjust the seasoning. Garnish with more fresh cilantro. Pro tip – If you use an instant pot, switch from saute mode to pressure cook mode. Cover the lid and close the vent. Then pressure cook on high for 20 minutes. Let manual release for 10 minutes.
13. In the pressure cooker over medium heat add the vegetable oil and ghee. When hot add the mustard seeds and wait for them to splatter. Then, add the cumin seeds, curry leaves, and chilies. Add the sliced or pearl onions and saute for 2 to 3 minutes.
14. Next, add the turmeric powder, chopped cilantro, and soaked drained lentils. Add the water and season with salt and pepper.
15. Cover the pressure cooker lid and add the whistle then pressure cook on high for 10 minutes about 5 to 6 whistles. Let cool for 10 minutes. Then, taste and adjust the seasoning. Garnish with more fresh cilantro. Pro tip – If you use an instant pot, switch from saute mode to pressure cook mode. Cover the lid and close the vent. Then pressure cook on high for 10 minutes. Let manual release for 10 minutes.
16. In a bowl, combine the whole wheat and white flour, salt, and ghee. Rub with your fingers until all the oil is well incorporated. Gradually add the warm water and bring the dough into a ball. Knead for 2 to 3 minutes until you have a soft dough. Cover and leave to rest for 15 minutes.
17. After resting divide the dough into 8 to 10 portions. Shape each portion into a ball. Coat each ball with flour and roll into a circle about 6 to 8-inch in diameter.
18. Place a frying pan or skillet over medium-high heat. Cook each chapati on the skillet for about 2 to 3 minutes on each side. Lightly brush with oil during cooking. Keep wrapped between layers of a folded towel.
19. In a saucepan over medium heat add the soaked and drained rice, water, and salt. Bring to a boil and then reduce the heat to low. Cover the pot and simmer on low for 15 minutes. After 15 minutes turn the heat off and leave it untouched for another 10 minutes. Then fluff the rice with a fork.
20. In a bowl combine the yogurt, salt, pepper, and cumin powder. Taste and adjust seasoning.