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DAL MURGH (Dal Chicken Curry)

This hearty and warming curry is packed with protein, and gives you a healthy dose of fibre-rich

nutritious lentils. It boasts complex flavours thanks to its rich curry sauce and the tarka – a special

topping of sautéed spices. Enjoy with rice or warm Nan.

Serves 6



3tbsp oil

1kg chicken, small pieces

2 onions, chopped

1 tsp garlic, minced

1 tsp ginger, minced

1 tsp salt, or to taste

1/2 tsp turmeric

1 tsp red chilli powder

1 tsp cumin powder

2 tsp coriander powder

4 small tomatoes, chopped


1 cup chana dal, soaked for at least one hour

1 tsp turmeric

1 tsp chilli

1 tsp salt

For the TARKA

1/2 cup oil

1 onions, thinly sliced

1.5 tbsp cumin seeds

4 dried red chillies


1. Start by putting all the chana dal ingredients to boil on a medium to high heat with lots of water. Cook these until they are just cooked through, but still holding their shape. Reserve the cooking water

2. In a separate pan, heat the oil and add the chopped onions. Fry till these are translucent and lightly golding. Add the garlic, ginger 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

3. Once the simmered for 15 minutes, uncover and add in the chana dal, as well as about one cup of the reserved water. Bring it to a boil, then cover and simmer on low heat for 20 minutes. You will likely need to add more water, so keep checking and topping up the water if necessary.

4. Once the the curry is ready, start on the tarka. Heat up the tarka 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 chillis. Continue to fry and stir until the onions become a dark golden. Immediately take off the heat and pour the oil over the Dal Chicken and serve.

Serve with Roti, Rice or Nan.


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