- 50 ml Cream
- Salt as per taste
- 1 tsp Garlic paste
- 100 gm Arhar Daal
- 1 ltr Chicken stock
- Some Curry leaves
- Boiled Chicken dices
- 1¾ tsp Ginger paste
- 10 gm Curry powder
- 100 ml Tomato puree
- Soak dal for 5 hours and drain.
- Boil dal with ginger and garlic pastes, salt, tomato puree, curry powder and chicken stock, cook for 30 minutes.
- Pass through a strainer, add cream and mix well. Cook for 2 minutes.
- Garnish with boiled chicken dices and curry patta.
Tip: To reduce fat by about 10 grams per serving, remove the skin from the chicken before marinating it.