Chicken Dhansak - cooking recipe

Ingredients

2 1/2 lbs skinless chicken, and jointed
1 teaspoon salt
1 inch cube fresh ginger, grated
6 garlic cloves, chopped
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon fennel seed
4 green cardamoms
2 inches cinnamon sticks, broken into pieces
6 dried red chilies
10 peppercorns
2 bay leaves
1/4 teaspoon fenugreek seeds
1/2 teaspoon black mustard seeds
6 tablespoons water
2 tablespoons ghee
4 ounces water
3 ounces yellow split peas
3 ounces red lentils
5 tablespoons oil
1 large onion, chopped
1 teaspoon turmeric
1 teaspoon garam masala
20 ounces warm water
1 teaspoon tamarind paste
1 tablespoon fresh coriander leaves, chopped

Preparation

Cut chicken breasts in two and sever the legs at the joint.
With the salt mash the ginger and garlic to a pulp.
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.
In a large pan melt the ghee over medium heat and fry the chicken with any juices for about 10 minutes.
Add the water, bring to the boil and simmer covered for 20 minutes. Turn off the heat.
Mix the split peas and lentils together and wash them till the water runs clear. Drain them.
Heat the oil in another pan and fry the onions till just golden.
Add the turmeric and garam masala, cook for 1 min, add the lentils and cook over low heat for 5 minutes.
Add the water and salt bring to the boil, reduce the heat and cook for 30 minutes.
Mash the dhal to make a smooth sloppy mixture and add this to the pan with the chicken inches.
Bring to the boil, reduce the heat and cook for 30 mins,stirring to make sure that it does not stick or burn.
Dissolve the tamarind in a little hot water and add this to the pan cook for 3 minutes.
Serve with boiled rice and a good chutney.