INGREDIENTS
1 kg chicken with bones
1 tbsp garlic paste
100 grm daal chana
100 grm wheat cracked ( dalya)
Packet haleem masala or Red chilies whole 1 tbsp
White cumin 1 tbsp
Black cumin 21tbsp
Whole coriander powder 1 tbsp
Big cardamom powder 1 tbsp
Turmeric powder 1 tbsp
Nutmeg mace powder 1pinch
Cloves 3
Cinnamon powder 1pinch
Tatri 1 pinch
Salt to taste
Oil as required
13 glasses of water
METHOD
Heat oil add garlic paste, chicken and add all dry ingredients stir fry for few minutes.
Then add wheat creacked ( dalya), chana daal and 13 glasses of water, cover and cook on low flame or until chicken is tender, 3 to 4 hours.
Now separate the chicken from curry and ground the chicken discard bones.
Grind the curry with wooden spoon or in blender and avoid grinding into a paste.
Add ground chicken and again cook for 30 hour, stir occasionally.
Add additional water if needed.
Serve hot with brown onion, parsley, green chillies, ginger and with lemon.
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