Dal chicken curry recipe|dal murgh

This recipe is inspired from Dal Gosht prepared with lentils and mutton is a fusion of Indian and Mughal cuisine which evolved probably after the Muslim invaders settled in India. I have prepared the Dal with chicken and minimal spices to make a quick delicious curry to go with steamed rice. Chickpeas is a key ingredient in Middle Eastern and Indian cuisine but the black and green chickpeas from which Chana dal is made is  grown widely in India and Pakistan [ref].  It is a convenient and interesting blend of nutrients which enhances the flavor of chicken curry and tastes delicious with any carbohydrate like steamed rice, pulao, flat breads, deep fried breads etc. The use of lentils can also be seen in the preparation of one pot meals in Arabic cuisine  like Haleem, Daleem, khichda [ref]etc.  This recipe has also similarity to the  Dhansak prepared with lentils, vegetables and mutton  common among the Persian Zoroastrian community which is influenced by the Gujarati cuisine when the Parsis settled in Gujarat and parts of Western India.

Ingredients

Key ingredients

1. 1/2 cup of Bengal gram Dal
2. 1/2 cup red lentils or musoor dal
3. 1 kg chicken

Whole spices

1. 4 to 5 cloves
2. 5 inch cinnamon stick
3. 3 to 4 cardamoms
4. 2 bay leaves
5. 1 mace flower

Spices to be fried

• 2 cups of onion
• 2 tbsp of ginger garlic paste
• 1 tbsp red chili powder
• 1/2 tbsp sugar
• salt to taste
• 1/2 tsp powdered nutmeg
• 1/2 cup oil

Garnish

1. Handful of chopped coriander leaves.
2. 2 to 3 green chilies finely chopped

Instructions

1. Boil the key ingredients lentils, chicken, 3  cups of water along with the whole spices.
2. Pressure cook with at least 2 to 3 whistles on slow flame or cover cook till the lentils are tender.
3. Take the pan off the flame, let it cool.
4. Take out the chicken pieces.
5. Blend the dal in a blender till fine.
6. Heat oil in a pan.
7. Fry chopped onions till golden.
8. fry ginger garlic paste.
9. Add chilly powder, salt and sugar.
10. Pour the lentils mixture. Add 1/2 cup more water if you feel the gravy is thick.
11. Add chopped green chilies.
12. Cover cook for 10 minutes on slow flame.
13. Add the cooked chicken back in curry.
14. Cook on slow flame for another 15 to 20 minutes.
15. Sprinkle powdered nutmeg.
16. Can drizzle some clarified butter.
17. Garnish with coriander leaves.
18. Serve with steamed rice or naans.

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Dal chicken curry

It is a convenient and interesting blend of nutrients which enhances the flavor of chicken curry and tastes delicious with any carbohydrate like steamed rice, pulao, flat breads, deep fried breads etc. The use of lentils can also be seen in the preparation of one pot meals in Arabic cuisine  like Haleem, Daleem, khichda [ref]etc.  This recipe has also similarity to the  Dhansak prepared with lentils, vegetables and mutton  common among the Persian Zoroastrian community which is influenced by the Gujarati cuisine when the Parsis settled in Gujarat and parts of Western India.

Course Main Course

Cuisine North Indian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 person

Author indrani

Ingredients

Ingredients

Key ingredients

• 1/2 cup Bengal gram Dal
• 1/2 cup red lentils or musoor dal
• 1 kg chicken

READ  Mandi biryani

Whole spices

• 4 to 5 cloves
• 5 inch cinnamon stick
• 3 to 4 cardamoms
• 2 bay leaves
• 1 mace flower

Spices to be fried

• 2 cups of onion
• 2 tbsp of ginger garlic paste
• 1 tbsp red chili powder
• 1/2 tbsp sugar
• salt to taste
• 1/2 tsp powdered nutmeg
• 1/2 cup oil

Garnish

• Handful of chopped coriander leaves.
• 2 to 3 green chilies finely chopped

Instructions

Instructions

1. Boil the key ingredients lentils, chicken, 3  cups of water along with the whole spices.
2. Pressure cook with at least 2 to 3 whistles on slow flame or cover cook till the lentils are tender.
3. Take the pan off the flame, let it cool.
4. Take out the chicken pieces.
5. Blend the dal in a blender till fine.
6. Heat oil in a pan.
7. Fry chopped onions till golden.
8. fry ginger garlic paste.
9. Add chilly powder, salt and sugar.
10. Pour the lentils mixture. Add 1/2 cup more water if you feel the gravy is thick.
11. Add chopped green chilies.
12. Cover cook for 10 minutes on slow flame.
13. Add the cooked chicken back in curry.
14. Cook on slow flame for another 15 to 20 minutes.
15. Sprinkle powdered nutmeg.
16. Can drizzle some clarified butter.
17. Garnish with coriander leaves.
18. Serve with steamed rice or naans.

Recipe Video

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