| 500g (bone-in or boneless, as preferred) Chicken | |
| 1/2 cup (washed and soaked for 20-30 minutes) Yellow lentils (Moong dal) | |
| 2 medium, finely chopped Onion | |
| 2 medium, pureed or finely chopped Tomatoes | |
| 1 tsp Garlic paste | |
| 1 tsp Ginger paste | |
| 2, slit (optional) Green chilies | |
| 1/2 cup, whisked Yogurt | |
| 1 tsp Garam masala | |
| 1/2 tsp Turmeric powder | |
| 1 tsp (adjust to taste) Red chili powder | |
| 1 tsp Cumin seeds | |
| 1 tsp Coriander powder | |
| to taste Salt | |
| for garnish Fresh cilantro | |
| 2-3 tbsp Ghee (clarified butter) or oil | |
| 2-3 cups (adjust consistency) Water |
Dal Murgh is a flavorful North Indian dish that combines chicken (murgh) with lentils (dal) in a rich, aromatic gravy. This dish blends the creaminess of lentils with the tenderness of chicken, spiced with Indian flavors, making it a hearty and comforting meal.
Dal Murgh is a classic North Indian dish that beautifully combines the wholesome richness of lentils (dal) with the succulent flavors of chicken (murgh). This dish is a perfect marriage of nutrition and taste, as protein-packed lentils simmer with tender chicken in a spiced, creamy gravy. Aromatic spices like cumin, garam masala, and coriander powder enhance the dish, while yogurt adds a tangy richness that balances the flavors.
Dal Murgh is versatile and can be served as a hearty main course with steamed rice, jeera rice, naan, or roti. It’s perfect for family dinners or when entertaining guests, offering a wholesome, soul-satisfying meal that showcases the depth and vibrancy of Indian cuisine. Whether you’re new to Indian cooking or a seasoned pro, this recipe is sure to impress with its simplicity and bold flavors.
Here’s an approximate nutritional breakdown for Dal Murgh (per serving, based on 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 28 g |
| Carbohydrates | 15 g |
| Fiber | 5 g |
| Sugars | 3 g |
| Fat | 15 g |
| Saturated Fat | 5 g |
| Cholesterol | 75 mg |
| Sodium | 520 mg |
| Potassium | 650 mg |
Note: The nutritional values may vary depending on portion size, ingredients used, and cooking methods. Adjust ingredients to suit dietary preferences or restrictions.
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1
Done
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Cook the LentilsBoil the soaked lentils in 2 cups of water with a pinch of turmeric and salt until soft but not mushy. Set aside. |
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2
Done
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Cook the ChickenHeat ghee/oil in a pan. Add cumin seeds and let them splutter. Add onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies. Cook for 1-2 minutes until aromatic. |
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3
Done
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Make the GravyAdd tomato puree and cook until the oil separates. Mix in turmeric, red chili powder, coriander powder, and garam masala. Cook for a minute. Add chicken pieces and cook on high heat until sealed and lightly browned. Lower the heat and mix in the whisked yogurt. Stir well and cook for another 5 minutes. |
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4
Done
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Combine Lentils and ChickenAdd the boiled lentils along with their water to the chicken. Stir well. Adjust the consistency by adding more water if needed. Simmer on low heat for 15-20 minutes until the chicken is tender and the flavors blend. |
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5
Done
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Finish and GarnishCheck seasoning and adjust salt as needed. Garnish with fresh cilantro and serve hot. |
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6
Done
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Serving SuggestionsPair Dal Murgh with steamed rice, jeera rice, naan, or roti for a complete meal. |
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