Dal Chicken Recipe
•Introduction
If you’re searching for a simple but savory dinner daal chicken is a terrific alternative! It blends the healthy qualities of lentils (daal) with delicate chicken pieces providing a comfortable dish that may be eaten with rice or naan. It’s filled with protein and makes for a full meal.
Cook Time: 1hour hour 45minutes minutes
Total Time: 1hour hour 45minutes minutes
Dal Chicken Recipe
•Ingredients
- 0.5x1x2x3x
- For the Chicken
- 3 tbsp (45 ml) oil
- 2 (220 g) onions chopped
- ½ bulb garlic minced (approximately 15 tbsp)
- 1 medium sized chicken bone in curry cut (1 medium chicken = roughly 700g-1kg.
- 3 teaspoon salt or to taste
- 8) 0.5 teaspoon turmeric
- 9) 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 2 teaspoon coriander powder
- 4 tiny tomatoes chopped
- For the Chana Dal
- 1 cup (190 g) chana dal (split chickpeas) (washed and soaked in water for at least 30 minutes before using)
- 1 teaspoon turmeric
- 1 teaspoon salt
- For the Tadka
- ½ cup oil
- 1 ½ (165 g) medium onions thinly sliced
- 2 tbsp cumin seeds
- 4 dried red chillies
•Instructions:
Cook the Lentils: First rinse the daal (lentils) well under running water.For Dal Chicken Recipe Add the lentils to a pressure cooker or saucepan with 2 cups of water a pinch of turmeric powder and a little salt. Cook until the lentils become soft and mushy. If using a pressure cooker it may take 2-3 whistles. (And if you don’t have one you’ll need additional time maybe around 20-25 minutes.) Mash the cooked lentils a little and put them aside.
Prepare the Chicken: In a separate pan heat oil or ghee over medium heat. Add cumin seeds and let them sputter for a few seconds. Then add the chopped onions till the golden brown.
Add the Aromatics: Toss in the minced garlic ginger and green chilies . Sauté for another 1-2 minutes till the raw scent gone.
Tomatoes and Spices: Then add the chopped tomatos and simmer until they get mushy and pulpy. Add the turmeric red chili powder and salt in the mix. Cook for 5 or more minutes stirring regularly as the masala doesn’t adhere to the pan.
Add Chicken: Now add the chicken pieces and sauté until they’re slightly browned. This should take roughly 5-7 minutes. To confirm that the chicken is cover completely with masala. Both with Lentils: Once the chicken is browned throw the cooked lentils into the pan. Stir thoroughly and permission the flavors mix which together. Add around 1 cup of water (or more if you like a thinner consistency). Take the mixture for a boil after that reduce then heat and then it simmer for 20-25 minutes or when the chicken is completely cooked and tender.Finish and Garnish: Before serving add garam masala and give it one more toss. Turn off the heat and garnish with fresh coriander leaves.
•Mistakes and Notes (Oops!):
One time I applied too much turmeric and my daal chicken got very yellow! So be cautious with it.
I forgot to add salt once in the beginning and had to use it at the end but the taste wasn’t as even as it should be. So don’t forget salt early on.
If your lentils grow too thick during cooking , add a bit extra water to modify the consistency.
•Notes
If you are using a chicken that take longer to cook e.g. hard boiler chicken or organic chicken add half a cup of water with the tomatoes and simmer for a total of half an hour or as long as it takes to have the chicken nearly done.
•Serving Suggestions
Serve daal chicken with steaming rice roti or naan. You may also add a side of pickles or yogurt for a cooling effect especially if it’s hot.
Enjoy this warm and hearty supper on a beautiful evening it’s a terrific combination of protein and spices.
