Dal Chicken to me is the perfect balance between getting a healthy dose of fibre-filled, nutritious lentils in, as well as satisfying that desire (need) for a cheeky bit of chicken.
Dal Chicken is the less commonly known brother of the more popular Dal Gosht, which is cooked with red meat. This version is equally as delicious and holds the obvious benefit of cooking quicker AND being cheaper (looking at you right in the eye, Cost of Living Crisis).
Usually when I begin to cook something with the intention of getting a written recipe down for it, I have my notebook out on the counter, jotting down quantities and details. If it's a recipe I've been working on for a while I'll have the full details of my previous attempts alongside notes on what was amiss or too much. When it comes to 'the one', the final recipe, I'll take pictures of the entire process to upload onto the blog & my Instagram. I think this is how most bloggers develop recipes (bloggers, correct me if I'm wrong!).
Anyway, on the fateful day I made this Dal Chicken recipe, it came out PERFECT the first time. I was shook. I totally wasn't expecting it to come out so good the first time because to be totally honest with you all, I've struggling disproportionately at cooking Dal with any meat.
I'll explain why.
My usual method of Dal Chicken/Gosht was previously always a one-pot method.
I'd fry the onions and tomatoes into a masala, then add the lentils and meat and cook it. Now, the problem with this was that more often than not, the lentils would take too long to cook. And in order to get the lentils to be done through, I'd end up with meat that had fallen off the bone, essentially mush. I tried SO many times to get the timing right, and sometimes I would, but most of the times it would be a miserable fail. It was pretty frustrating not being able to develop a fool-proof, no-fail method.
Of course, I had seen other recipes and people cook the lentils separately before adding them in to the masala and meat - but I just felt really bitter and unhappy about having to use two pots (I know, petty, right?!) and wanted to find THE SECRET to making it all in one pot.
The fateful day I made this Dal Chicken curry, I cooked the lentils separately because I just couldn't face another wasted dinner or tough lentils in my mouth.
And...
it was...
PERFECT.
I felt like I had FINALLY found the missing piece of this elusive puzzle that I had been keeping from my own self.
Now, I don't fully understand the complete logistics of why the one-pot method didn't work for me. I feel like it may be due to the fact that lentils have variable timings of how long it takes to cook which can depend on soak time, temperature, age of lentils to name some reasons.
To be honest, I don't think I ever will know the reason fully. I know LOTS of people make it all in one pot.
But ya know what? Lots of people make it in two pots. And now, I'm one of them. And whatever works for me, I will not question!
This method basically involves boiling the chana dal separately until it is just done, but not disintegrating into a soup. In another pot, you cook your chicken just like you would for a regular chicken curry. Once the chicken is half way done, you add in the chana dal alongside the water which you boiled the dal in, cooking everything together until the chicken is done. Finally, we'll add a tadka - a tempering - of beautiful slivers of onions, cumin seeds and dried red chillies. Honestly guys, this is a curry to die for!
The day I cooked this up, my husband enjoyed it SO much he went in to ask me exactly what I did, particular in the tadka, because it was so rich and flavoursome and he wanted to replicate it. A good tadka goes a looooong way, folks.
Tips for Your Dal Chicken
- You can boil the chana dal in advance and store in the fridge, to use when you're ready. It would be a good idea to reserve the water too, as it contains a lot of flavour that we'll be using in the curry.
- You will need to add back quite a lot of water into the curry. Lentils have a tendency to absorb a lot of moisture, therefore be prepared to add back a lot of the chana dal water. In fact, even after you finish cooking the curry the lentils will continue to absorb moisture therefore you may feel the need to add additional water if you plan on eating it later.
- For the best tadka, you need to stay close by and stir constantly on a medium heat. It's very tempting to cook the tadka on a high heat, however this will result in your onions not browning evenly and maybe even burning, which will ruin the flavour of the curry.
- You can slice a few cloves of garlic too, if you like a prominent garlicky taste, to add to the tadka. Add them in a few moments before you add the cumin seeds.
- If you won't be serving this immediately, don't add the tadka. Save the tadka for just before serving.
On to the recipe! Unfortunately I wasn't able to take process pictures of this because I wasn't expecting it turn out so good on the first try. I'll add process pictures the next time I make this - which should be soon given how tasty this was!
Enjoy, with love x
📋 Recipe
Dal Chicken Recipe - Chicken & Lentil Curry - Daal Murgh
This Dal Chicken recipe is an absolutely delicious, finger-licking good curry that you'll love to cook over and over again!
Ingredients
For the Chicken
- 3 tablespoon oil
- 2 onions, chopped
- ½ bulb garlic, minced (about 1,5 tbsp)
- 1 medium sized chicken, bone in, curry cut (about 700g-1kg or 1.5-2.2lbs)
- 3 teaspoon salt, or to taste
- 0.5 teaspoon turmeric
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 2 teaspoon coriander powder
- 4 small tomatoes, chopped
For the Chana Dal
- 190g (1 cup) chana dal (split chickpeas), soaked for at least one hour
- 1 teaspoon turmeric
- 1 teaspoon salt
For the Tadka
- 120ml (½) cup oil
- 1.5 medium onions, thinly sliced
- 2 tablespoon cumin seeds
- 4 dried red chillies
Instructions
- Start by putting all the chana dal ingredients to boil on a medium high heat with lots of water. Cook these until they are just cooked through, but still holding their shape. Reserve the cooking water.
- Separately, heat oil in a deep pot and add the chopped onions. Fry till these are translucent and lightly turning gold.
- Add the garlic, all the spices and the chicken. Fry this all well until the chicken begins to brown.
- Add the chopped tomatoes, cover and simmer for 15 minutes.
- Once the simmer time is up, uncover and add in the chana dal, as well as about one cup of the reserved water.
- Bring it all to a boil, then cover and simmer again on low for 20 minutes. You will likely need to add more water, so keep checking and topping up the water if necessary. Remember, this curry has a tendency to absorb a lot of water, therefore keep the curry a bit more liquid-y than appears to be enough.
- Once the the curry is ready, start on the tadka. Heat up the tadka oil in a small frying pan on a medium heat and add the onions. Stir the onions constantly, allowing them to become a golden colour. Once you're at a light golden shade, add the cumin and dried red chillies. Continue to fry and stir until the onions become a dark golden. Immediately take off the heat and pour the oil over the Chicken Dal.
- Serve immediately!
Notes
If you are using a chicken that takes longer to cook, e.g. hard boiler chicken or organic chicken, add half a cup of water alongside the tomatoes and cook for a total of half an hour, or as long as it takes to get the chicken almost done.
Emily
Fatima, now that I've made this recipe I would trust you with my life. DELICIOUS and will become a staple!
Fatima
I am truly HONOURED! Thank you - may I never ever let you down and may you always return from my blog with a tasty Pakistani meal!
jon gazzard
very nice , family loved it...one question thou, can i freeze the leftovers?
Queala Chappell
I've never had dal before but have heard great things, and since I love lentils I figured I'd give it a try. All I can say is -Mind Blown! I only had chicken breast but I used baking soda to tenderize so it wouldn't dry out. I definitely recommend! Thank you for this recipe! I will definitely be keeping it and also using it as a base to play with different varieties. Your tadka made this dish soar.
Fatima
Thank you so much - I’m so glad you tried and enjoyed my recipe! ♥️
Attia Khan
I tried this recipe today, it was a hit in my house.Thank you
Fatima
So glad to hear that!
sakina jiwa
tried this last night and we absolutely loved it! so nourish and wholesome! perfect for this weather! thank you
Fatima
So glad you enjoyed it! Thank you for your comment 🙂
Paul Fernandes
This is the 1st time I'm visiting your site to try dal chicken n I love the way it's presented easy to understand n wow I'm half the way n done. Thank you dear.
Fatima
Thank you!
Dee
Lentils wont soften when cooked with tomatoes. I learnt that from
The Bean Book- Rose Elliot.
Always add tomatoes afterwards.
Fatima
Great tip, thank you for sharing!
Mayanka Khetarpal
HI Fatima,
Chana Dal doesn't suit me. Can I replace it with some other dal.
Please let me know.
Thanks,
Mayanka
j_i_s
Can I use moong daal instead. I'm allergic to channa daal so need to find a substitute
Jenn
I first cooked this recipe last winter and I was hooked. I really had been craving this dish again but I couldn’t find it (silly me DIDNT save this recipe!)
I’m so happy that I have come across it again and cannot recommend it enough to everyone!
Fatima
Thank you so much, Jenn!
Mk
This was absolutely delicious! I didn’t have bone-in chicken at home, so made it with boneless chicken. Followed the rest of the recipe as it is. Came out so, so good, even my 8 month old enjoyed it❤️
René
Third time using your recipe. It's become our favourite dish! So delicious. I've made dhal before but the Tadka just finishes it off brilliantly and now we can't get enough. Going to try it with lamb next.
Anusha
Thanks so much for sharing this recipe. My first attempt at such a meal and it was a smashing success 👌
Fatima
Brilliant, so glad to hear that!
Valaray j
This is absolutely amazing!! Made it for my husband (hes pakistani) n he loved it! U made it very easy to follow.
Fatima
Thank you!
Anna
Hi, I want to try this recipe and wanted to ask you if you could tell me measurements for the onion and tomatoes, since they can vary in size and variety. Also you use yellow onions correct?
Fatima
Hi Anna. Onions and tomatoes I use are generally medium sized, I wouldn't be able to measure them I'm afraid! And yellow onions are best for this, but red can be used too.
Venus Ahmed
Chana and chicken is my fave thing to eat and my Mum used to make it for me at least once a week, but having moved out a few years ago, I've always craved it and never been able to satisfy that craving. Thank you for uploading this! I made it two days ago (and made a few extra portions so I can eat it for the next few days) and it was GLORIOUS OH MY GOD! Reminded me of home and you made it so easyyyyy in your instructions that even someone hopeless at cooking like me was able to make it and it was like HEAVEN! Now I can make this when I miss home at any time! Thanks Fatima <3333
Fatima
That is the most wonderful comment I have read today! Thank you so much, SO glad I was able to get that taste of home for you!
Fatima
How would you suggest cooking this with lamb if possible?
Fatima
Increase the cooking time of the meat to about an hour and add another cup or so of water to allow it to cook without drying out
Masood Ahmed
Alhamdulillah, it came out really nice. 💯
Fatima
Lovely to hear!