Delhi ‘dempte

Saute a diced medium onion and 2 2½ cloves garlic, minced, in oil in a stew pot. When soft, add

  • ¾ tsp garam masal
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • ½ tsp ground coriander
  • ¼ tsp ground cardamom
  • 2 tsp ground chili
  • 1 tsp cumin
  • ½ tsp kosher salt
  • 1 cup dried red lentils
  • 2 cups canned tomatoes and their juice
  • 12 chicken thighs (skin removed)

Bring to boil, lower immediately to lowest possible temperature at which it can simmer. Cook for 40 minutes; occasionally move things around in the pot so the chicken is covered in the sauce. Add

  • 1 small head cauliflower, cut into florets

Cook 20 minutes more. Serve over basmati rice.

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