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



Key ingredients

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

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


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



  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