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Dinner – Daal Chicken

A fusion dish inspired by Nepali Himalayan cuisine. This rich, mildly spiced chicken curry is simmered in a creamy blend of three types of lentils and aromatic Indian spices.

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Servings

20 servings

Cuisine

Fusion

Course

Main Course

Difficulty

Hard

Cooking Method

Stovetop

Total Cook Time

2 hours

Ingredients

For the Chicken Marinade:

  • 2.2 lb (1 kg) chicken, cut into small pieces
  • 2 tsp red chili powder
  • 1 tsp turmeric powder
  • 3 tbsp (45 g) ginger garlic paste
  • 2½ tsp (14 g) salt

For the Dal:

  • ½ cup (100 g) whole urad dal
  • ½ cup (100 g) masoor dal
  • ½ cup (100 g) toor dal

For the Curry Base:

  • 2 tbsp (30 g) ghee
  • ½ tsp asafetida
  • 4 inch (10 cm) cinnamon sticks
  • 8 cloves
  • 6 dried red chilies
  • 3 bay leaves
  • 3 tbsp (24 g) cumin seeds
  • 2 star anise
  • 2 whole mace
  • 1 tbsp (12 g) sliced garlic
  • 1 tbsp (12 g) sliced ginger
  • 2 cups (300 g) chopped onions
  • 1½ cups (270 g) chopped tomatoes
  • 4 tsp Kashmiri chili powder
  • 1 tsp turmeric powder
  • 3 tbsp (45 ml) lemon juice
  • 1 tbsp (2 g) kasuri methi (dried fenugreek leaves)
  • 3 tsp (17 g) salt (remaining for cooking)
  • 1 cup (16 g) chopped fresh coriander (cilantro) leaves

Instructions

1. Marinate the Chicken

  • Wash 2.2 lb (1 kg) chicken pieces thoroughly.
  • In a large bowl, mix chicken with:
  • 2 tsp red chili powder
  • 1 tsp turmeric powder
  • 3 tbsp ginger garlic paste
  • 2½ tsp salt
  • Cover and marinate for at least 1 hour.

2. Prepare the Dal

  • Rinse and soak:
  • ½ cup whole urad dal
  • ½ cup masoor dal
  • ½ cup toor dal for 20 minutes.
  • Pressure cook soaked lentils with enough water to cover, for 2 whistles. Set aside.

3. Start the Curry Base

  • Heat 2 tbsp ghee in a large pan over medium heat.
  • Add:
  • ½ tsp asafetida
  • 4 inch cinnamon sticks
  • 8 cloves
  • 6 dried red chilies
  • 3 bay leaves
  • 3 tbsp cumin seeds
  • 2 star anise
  • 2 mace
  • Sauté for 1–2 minutes until fragrant.

4. Build the Aromatics

  • Add:
  • 1 tbsp sliced ginger
  • 1 tbsp sliced garlic
  • Let the garlic brown slightly, then add 2 cups chopped onions.
  • Sauté until onions are light brown, about 8–10 minutes.

5. Add Tomatoes & Spices

  • Stir in 1½ cups chopped tomatoes, then add:
  • 4 tsp Kashmiri chili powder
  • 1 tsp turmeric powder
  • 3 tsp remaining salt
  • Cook until tomatoes break down and oil starts to separate.

6. Cook the Chicken

  • Add marinated chicken to the pan.
  • Mix well to coat with the masala.
  • Cover and simmer on low heat for 15–20 minutes, until half-cooked.

7. Add the Cooked Dal

  • Pour in the pressure-cooked dal and mix well.
  • Add 3 tbsp lemon juice and 1 tbsp kasuri methi.
  • Stir to combine, adding a bit of water if needed to loosen the curry.

8. Simmer and Finish

  • Bring the curry to a boil, then reduce to a gentle simmer.
  • Stir frequently to prevent sticking.
  • Cook until chicken is fully tender and flavors meld, about 20–30 minutes.
  • Stir in 1 cup chopped coriander leaves just before turning off the heat.

9. Serve

  • Serve hot with basmati rice or naan.

Enjoy this hearty and comforting Daal Chicken—a protein-rich, spiced fusion of lentils and poultry sure to warm the soul.