Ingredients
4 large eggs
2 lb. chicken thighs, skinless, boneless, diced
Chicken marinade (recipe follows)
1 tbsp. butter
Tikka Masala sauce (recipe follows)
1 c. pinto beans, cooked
½ c. red lentils, cooked
1 c. garbanzo beans, cooked
4 tbsp. cilantro chutney (recipe follows)
Scallions, sliced for garnish
4 dosa (recipe follows)
Yields: 4 servings
Directions
- In large pot, sauté marinated chicken thighs in half the butter, until mostly cooked.
- Add tikka masala sauce, cooked beans and lentils and bring to a simmer on low heat.
- While chili is cooking, make four dosas by heating a large nonstick pan and spreading thin layer of batter to coat.
- Cook on one side only until dosa is crisp. Remove from pan, roll and set aside.
- In separate nonstick pans, heat remaining butter and fry eggs until whites are set, but yolks are still runny.
- To assemble, fill four bowls with chili, top each with fried egg, a little cilantro chutney and garnish with sliced scallions. Serve with dosa on side.
Chicken Marinade Ingredients
1 c. plain yogurt
2 tbsp. ginger, chopped
2 tbsp. garlic, chopped
2 tsp. scallions, chopped
1 tsp. cumin
2 tsp. garam masala
½ tsp. paprika
½ tsp. chili powder
1 tsp. salt
Chicken Marinade Directions
- Combine all ingredients.
- Marinate cut up chicken thighs four hours or overnight.
Tikki Masala Sauce Ingredients
1 onion, diced
2 tbsp. butter
1 tbsp. ginger, chopped
1½ tbsp. garlic, chopped
1½ tsp. garam masala
1 tsp. coriander
1½ tsp. cumin
1 tsp. red chili powder
1 tsp. turmeric
1½ tbsp. paprika
14 oz. tomato sauce
1½ c. cream
¼ c. water, if needed
Salt to taste
1 tbsp. canola oil
Tikki Masala Sauce Directions
- Sauté onions, ginger and garlic in oil until slightly brown and soft.
- Add rest of ingredients, and simmer on low heat 30 minutes.
Cilantro Chutney Ingredients
1 bunch cilantro
2 serrano peppers
1 tsp. sugar
2 tbsp. ginger, minced
1 tsp. cumin
1 tsp. salt
2 tbsp. lemon juice
2 tbsp. olive oil (more if chutney is too dry)
Cilantro Chutney Directions
- Combine all ingredients in blender. Pulse until coarse consistency.
Dosa Batter
Yield: 6 cups
1½ c. short grain rice
½ c. urad dal
1 tsp. fenugreek seeds
½ tsp. salt
Dosa Batter Directions
- Put rice in bowl, rinse well and cover with 4 cups cold water.
- Put urad dal and fenugreek seeds in small bowl; rinse well and add cold water to cover.
- Leave both to soak for 4 to 6 hours.
- Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a blender. Add one cup cold water and grind to smooth paste. It will take about 10 minutes and may be necessary to work in batches. Repeat process with dal-fenugreek mixture.
- In a medium mixing bowl, combine the two pastes. Whisk together, adding enough water to obtain a medium-thick batter. Should yield about 6 cups.
- Cover bowl with kitchen towel and set in warm place. Let ferment until surface is bubbly, about 8 hours.
- Stir in salt, set aside.