Dal Chicken Recipe

Dal Chicken Recipe

Tips for Your Dal Chicken

  • You can heat up the chana dal ahead of time and store in the refrigerator, to utilize when you’re prepared. It would be a smart thought to hold the water as well, as it contains a ton of flavor that we’ll use in the curry
  • I like to keep the chana dal in a similar pot as I cook it and when it’s required, I utilize an opened spoon to move the dal into the chicken pot.

You should add back a considerable amount of water into the curry. Daals tend to assimilate a ton of dampness, hence be set up to adding back a considerable amount of the chana dal water. Truth be told, even after you wrap up cooking the curry the lentils will keep on retaining dampness along these lines you may want to add extra water in the event that you plan on eating it later

  • For the best tadka, you need to remain nearby mix continually on a medium warmth. It’s enticing to cook the tadka on a high warmth, anyway this will bring about your onions not sautéing uniformly and perhaps consuming, which will destroy the kind of the curry
  • You can cut a couple of cloves of garlic as well, in the event that you like a conspicuous garlicky taste, to add to the tadka. Add them in almost no time before you add the cumin seeds

  • On the off chance that you will not be serving this quickly, don’t add the tadka. Save the tadka for not long prior to serving.


For the Chicken

  • 3tbsp oil
  • 2 onions, chopped
  • 1/2 bulb garlic, minced
  • 1 medium sized chicken, bone in, curry cut (mine weighed 875g)
  • 3 tsp salt, or to taste
  • 0.5 tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 4 small tomatoes, chopped

For the Chana Dal

  • 1 cup chana dal, soaked for at least one hour
  • 1 tsp turmeric
  • 1 tsp salt

For the Tadka

  • 1/2 cup oil
  • 1.5 medium onions, thinly sliced
  • 2 tbsp cumin seeds
  • 4 dried red chillis


  1. Start by putting all the chana dal fixings to boil on a medium high warmth with bunches of water. Cook these until they are simply cooked through, yet at the same time holding their shape. Hold the cooking water
  2. Independently, heat oil in a profound pot and add the hacked onions. Fry till these are transluscent and gently golding
  3. Add the garlic, every one of the flavors and the chicken. Fry this all well until the chicken starts to brown
  4. Add the cleaved tomatoes, cover and stew for 15 minutes
  5. When the stew time is up, reveal and add in the chana dal, just as around one cup of the saved water
  6. Heat everything to the point of boiling, then, at that point cover and stew again on low for 20 minutes. You will probably have to add more water, so keep checking and beating up the water if fundamental. Keep in mind, this curry tends to assimilate a ton of water, subsequently keep the curry somewhat more liquidy than gives off an impression of being sufficient
  7. When the curry is prepared, start on the tadka. Warmth up the tadka oil in a little skillet on a medium warmth and add the onions. Mix the onions continually, permitting them to turn into a brilliant shading. When you’re at a light brilliant shade, add the cumin and dried red chillis. Proceed to sear and mix until the onions become a dull brilliant. Quickly remove the warmth and pour the oil over the Chicken Dal
  8. Serve immediately


On the off chance that you are utilizing a chicken that takes more time to cook, for example hardboiler chicken, add a large portion of some water close by the tomatoes and cook for an aggregate of thirty minutes, or as long as it takes to complete the chicken nearly

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