Chana Dal Chicken and Chili curry - Chicken & Lentil Curry - Daal Murgh

Delicious Chana daal and Chicken with tamarind filled Chili

1 hr 15 Mins Serves 5 - 6

Split Chickpea and Chicken with chili

A one of its kind recipe, split chickpea or Chana daal curry is so flavorful and wholesome with a beautifully balanced combination of spices, herbs, tenderly cooked chicken topped with tangy & crunchy chili filled in tamarind sauce/chatni. 

The idea behind this ingenious recipe is by my mother, we got bored with regular Chana daal, so we tried to create something different from it, this turned out to be so heavenly.

Serve with

Boiled rice or chapatti is an amazing combination with this dish.

Ingredients

Medium green pepper (10–12) or as required

Fennel Seeds (2 tbsp.)

Carom Seeds (1 tbsp.)

Nigella Seeds (1 tbsp.)

Brown Mustard seeds (1 tbsp.)

Fenugreek Seeds (1 tbsp.)

Tamarind chatni (4–5 tbsp.)

Chickpea flour (1/2 cup)

All-purpose flour (1 cup)

Salt (To Taste)

Red chili powder (1 tsp.)

Baking soda (pinch)

Water

Cooking oil

Onion (2 Medium-thinly sliced)

Ginger & garlic paste (4-5 tbsp.)

Onion paste (4-5 tbsp.)

Cumin Seeds (1 tbsp.)

Cloves (3-4)

Cinnamon sticks (3-4)

Star Anise (1)

Cardamom (3)

Coriander Powder (2 ½ tbsp.)

Red Chili Powder (1 tsp.)

Chicken (1 kg)

Split Chickpea (100 gm) boiled

Yogurt

Directions

For Pepper

           1- Grind fennel seed, carom seed, nigella seed, brown mustard seed, and fenugreek seed into a fine powder. Mix 2 tbsp of powder in the tamarind sauce/Imli ki chatni and make a thick paste. 

           2- Make a slit in the green pepper, de-seed it, and fill with the prepared mixture.

           3-In a mixing bowl add chickpea flour, all-purpose flour, salt, red chili powder, and baking soda. Pour water gradually and make a nice batter.

          4-Coat chili into the batter and fry till golden brown.

 

Dal Curry

           1 - In a wok or stew pot, fry onion till golden brown. Add ginger, garlic, and onion paste, sauté for about 2 minutes. When the raw smell of ginger and garlic subsides, add Cumin Seeds, Cloves, Cinnamon sticks, Star Anise, Cardamom, Coriander Powder and Red Chili Powder again sauté for about 2 mins and add chicken. Add a little water if required. Cover and cook for about 20 to 25 minutes or till the chicken is tender. 

          2- When the chicken is tender, add boiled split chickpea and yogurt. Cover and cook for about 10 to 15 minutes on medium to high flame.

Garnish Chana dal chicken & chili with brown onion and Serve with fried chili.

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