Chicken Dhansak

A great instructional here:

https://www.youtube.com/watch?v=GpoHHxxLQPo

For Chicken marinade: 

600 gms of chicken breast
salt to taste
1/2 tsp of turmeric
1 tsp Dhansak masala

For Lentils: 

1/4 cup red lentil soaked
1/4 cup yellow lentil soaked
1/4 cup Toor dal or Yellow split pigeon peas soaked
1.5 cups diced squash
1 bay leaf
1/2 tsp turmeric
Salt to taste
2 Cups of water to cover

For DHANSAK MASALA: 

2 tbsp coriander seeds
1 tsp cumin seeds
1 dry red chilli
1 tsp cloves
3 bay leaves
1/2 tsp poppy seeds
1.5 inch cinnamon stick
1 star anise
2 black cardamom (take the seeds out to use)
1/2 tsp black pepper
7 green cardamom (take the seeds out to use)
1/2 tsp of mustard seeds
1/4 tsp of nutmeg to grate in the curry

For the GRAVY:

1 tbsp oil
2 tbsp ghee
2 bay leaves
2 medium onions finely chopped
1.5 tbsp ginger garlic paste heavy on garlic
2 tomatoes finely chopped
2 tsp Kashmiri chilli powder
1 tsp turmeric 
1/2 tsp dried fenugreek leaves
1 tbsp Dhansak Masala
1/2 tbsp Mint 
2 tbsp fresh coriander
1 inch ginger julienned and some fresh coriander for garnishing
2 tbsp Tamarind pulp

First prep the Masala.

a) Slowly dry roast the spices for a few minutes (apart from the Mustard and Poppy seeds. Just turn the heat off and stir them around at the end).

b) Let them cool down, then whiz them up or hand grind them, but slowly, don't burn them.

c) Soak your Tamarind in boiling water for use later.

1) Dice the chicken and marinade for 30 mins or so.

2) Wash then soak the Lentils for 30 mins.

3) Dice the Squash (slice, then ping it in the microwave for 30 secs to make it easier to dice).

4) Add the Squash, Lentils etc to the pressure cooker and set on high for 10 mins.

5) When done, use a blender to get whatever texture you want.

6) Heat Oil and Ghee (medium heat) then add the Onions for 5 or so minutes, get some colour on them. Add a little Salt to expel the moisture.

7) Add the Turmeric, Ginger Paste, Chilli powder, stir, then the Tomatoes. Cover and simmer for 5 mins.

8) Uncover and fry for a few mins until the oil separates, then add the Masala Spices.

9) Add the chicken for 10-12 mins. Cover, but stir now and again.

10) Add the Lentils/Squash and simmer/stir for 10 mins or until you are happy with the texture.

11) Add the Tamarind water, Mint, Coriander, grated Nutmeg. Simmer for 10...

Finish with a little Ghee and a sprinkle of the Masala spice mix.

Suggested serving: Kachumber Salad:
Tomatoes, Red onion or shallots, green chilies, fresh coriander, lemon juice, Cucumber and salt to taste.