Chana Dal Chicken
Indulge in the rich, comforting flavors of Chana Dal Chicken, a hearty dish that blends tender chicken pieces with creamy split chickpeas simmered in a fragrant, spice-infused masala. Perfectly balancing protein and wholesome legumes, this recipe features aromatic spices like turmeric, cumin, and garam masala, along with a luscious base of sautéed onions and tomatoes. The slow-cooked chana dal absorbs the vibrant flavors, creating a thick, flavorful curry that’s both satisfying and nourishing. Easy to prepare in a pressure cooker or on the stovetop, this dish pairs beautifully with steamed rice, soft naan, or warm roti. Garnished with fresh cilantro, Chana Dal Chicken makes a wholesome, crowd-pleasing meal that’s perfect for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into medium pieces)
- 200 grams Chana dal (split chickpeas)
- 2 medium Onion (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 2 teaspoons Garlic paste
- 1 teaspoon Ginger paste
- 2 pieces Green chilies (slit lengthwise)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Garam masala powder
- 1.5 teaspoons Salt
- 3 tablespoons Oil (vegetable or mustard oil)
- 750 milliliters Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Wash the chana dal thoroughly under running water and soak it in water for 30 minutes.
Heat oil in a large, heavy-bottomed pot or pressure cooker over medium heat.
Add the chopped onions and sauté until golden brown, about 5–7 minutes.
Stir in the garlic paste, ginger paste, and green chilies. Sauté for another 1–2 minutes until fragrant.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook until the tomatoes break down and the mixture forms a thick masala paste, about 5–7 minutes.
Add the chicken pieces to the pot and cook for 7–10 minutes, stirring occasionally to coat the chicken in the masala.
Drain the soaked chana dal and add it to the pot. Stir well to combine.
Pour in 750 milliliters of water and add salt. Bring the mixture to a boil.
If using a pressure cooker, secure the lid and cook for 2–3 whistles on medium heat. If using a regular pot, cover and simmer for 25–30 minutes or until the chana dal is softened and the chicken is fully cooked.
Once the pressure is released or the cooking is complete, check the consistency of the curry. You can add a little water if it is too thick, or simmer for a few more minutes if it's too thin.
Stir in the garam masala powder and adjust the salt if needed.
Garnish with fresh chopped cilantro before serving.
Serve hot with steamed rice, naan, or roti for a complete meal.
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4602 mg | 200% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 39.1 g | ||
| Protein | 146.4 g | 293% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 373 mg | 29% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4015 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
