CHICKEN DHAL

🧑🍳 For those of you who have been using Signature Spice, here's a simple yet delicious recipe by Michelin-starred chef Jeff Baker, using only 6 teaspoons of the blend! This recipe can be batch-cooked & frozen for another day.

A simple take on the ever popular Dhal, with Monalisa,s spices adding a real depth of flavour & authenticity. Adding the lentils & sweet potatoes creates a nutritious & great value alternative. Serve on its own, with steamed rice or Indian breads.

— Jeff Baker

serves 4  / easy / prep 10 mins / cook from 3 hours

Ingredients

● 8 free-range bone in chicken thighs

● 500g Chana Dhal soaked in cold water minimum 4 hours (then gently simmered in fresh water for approximately 25 minutes until tender with a creamy texture)

● 50g unsalted butter

● 3 onions diced 

● 4 garlic cloves, not too large, finely grated

● nugget fresh root ginger, peeled and finely grated

● 6 tsp. Monalisa,s masala spice blend

● 500g chicken stock / broth

● 400g chopped tomatoes (i like to use Mutti)

● 4 fresh tomatoes finely chopped

● 3 sweet potatoes diced

● Sea salt to taste

● Fresh coriander, to serve

● Tadka (Black mustard & cumin seeds fried in butter & drizzled over the Dhal to finish) optional

Method

1. Sprinkle over the chicken half the Monalisa's spice blend

2. In a pan over medium-high heat brown the chicken in butter then remove & set to one side

3. Soften the onions & garlic with the butter in the same pan then add the ginger, the remaining Monalisa's spice blend & cook out for a couple of minutes

4. Add the tomatoes & stock & simmer until the oil starts to split then add the cooked Dhal, diced sweet potatoes & top with the chicken skin side up & simmer for 20 minutes or until the chicken is fully cooked through

5. Pour the Tadka over the dish & serve.

to serve

● Perfect with freshly cooked rice, coriander &  pickles.