India Spice Chicken and Lentils
Transport your taste buds to the heart of India with this fragrant and comforting India Spice Chicken and Lentils recipe. Succulent, golden-browned chicken thighs are simmered to perfection in a luscious, spiced sauce enriched with creamy coconut milk, tender red or yellow lentils, and a symphony of warm spices like cumin, turmeric, and garam masala. A hint of chili powder adds optional heat, while fresh cilantro and bright lime wedges finish this satisfying dish with a burst of freshness. Perfectly suited for a cozy family dinner, this one-pot meal is as easy to prepare as it is flavorful, pairing beautifully with steamed basmati rice or naan bread. Ready in just over an hour, this recipe is a must-try for lovers of bold flavors, wholesome ingredients, and effortless weeknight cooking.
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Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 1 cup yellow or red lentils
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 14 ounces can of diced tomatoes
- 1 cup coconut milk
- 2 cups chicken stock
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.5 teaspoon chili powder (optional, for heat)
- 1 cinnamon stick
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 teaspoon (adjust to taste) salt
- 0.25 teaspoon black pepper
Instructions
Rinse the lentils under cold water until the water runs clear. Set aside.
Season the chicken thighs with salt and black pepper on both sides.
In a large, deep skillet or Dutch oven, heat the ghee or vegetable oil over medium-high heat.
Sear the chicken thighs skin-side down until golden brown and crispy, about 3-4 minutes. Flip and cook for another 2 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Cook until softened, about 5 minutes.
Stir in the garlic, ginger, cumin, coriander, turmeric, garam masala, and chili powder (if using). Cook for 1-2 minutes until fragrant.
Add the diced tomatoes (with their juice), coconut milk, chicken stock, and cinnamon stick. Stir to combine.
Bring the mixture to a simmer, then add the rinsed lentils. Stir well.
Nestle the seared chicken thighs into the lentil mixture, skin-side up. Cover the skillet with a lid, reduce the heat to low, and simmer for 40-45 minutes, or until the chicken is cooked through and tender, and the lentils are soft.
Remove the cinnamon stick and discard.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Garnish with fresh cilantro and serve with lime wedges on the side. This dish pairs well with steamed basmati rice or warm naan bread.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 10.0 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 934 mg | 20% | |
*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.
