Indian Chicken Meatballs and Lentil Stew
Warm up your kitchen with this hearty and flavorful Indian Chicken Meatballs and Lentil Stew, a dish that brings together tender chicken meatballs, protein-packed yellow lentils, and a medley of aromatic spices. Perfectly seasoned with garam masala, turmeric, and cumin, this stew simmers to perfection, creating a rich and comforting blend of flavors. The addition of fresh cream or yogurt adds a creamy finish, while a touch of lemon juice brightens the dish. Serve this satisfying one-pot meal with fluffy steamed rice or pillowy naan for a complete experience. This recipe is an ideal choice for cozy weeknight dinners or when you’re craving the warmth of authentic Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 200 grams Yellow lentils (moong dal)
- 2 medium Onion
- 4 Garlic cloves
- 1 inch Ginger
- 15 grams Fresh cilantro (coriander leaves)
- 2 Green chilies
- 3 medium Tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1.5 teaspoon Salt
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 500 milliliters Chicken broth
- 250 milliliters Water
- 1 large Egg
- 4 tablespoons Breadcrumbs
- 1 tablespoon Lemon juice
- 3 tablespoons Fresh cream or yogurt
Instructions
Soak the yellow lentils in water for at least 30 minutes, then drain and rinse them thoroughly.
Finely chop 1 onion and set it aside. Grate or mince 1-inch ginger and 2 garlic cloves. Dice the other onion and tomatoes, and finely chop the cilantro and green chilies.
In a mixing bowl, combine ground chicken, grated ginger, 2 minced garlic cloves, 0.5 teaspoon ground cumin, 0.5 teaspoon ground coriander, garam masala, salt (0.5 teaspoon), finely chopped cilantro, green chilies, the egg, and breadcrumbs. Mix well to form a smooth mixture.
Using a tablespoon, shape the chicken mixture into small meatballs (around 20 balls) and set them aside on a plate.
Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Gently sear the meatballs in batches until lightly golden on all sides (do not cook them fully at this stage). Remove and set aside.
In the same pan, heat the remaining 1 tablespoon of oil and add the cumin seeds. Let them sizzle for 30 seconds, then add the diced onion. Sauté until golden brown.
Add the grated ginger, minced garlic (from earlier prep), and turmeric powder. Sauté for 1 minute until aromatic.
Add the diced tomatoes, 0.5 teaspoon each of ground cumin and coriander, and red chili powder. Cook until the tomatoes break down and form a thick paste, about 5 minutes.
Add the soaked lentils to the pan, along with chicken broth and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Gently add the partially cooked meatballs to the lentil stew. Simmer uncovered for another 15-20 minutes until the lentils are tender, the meatballs are fully cooked, and the stew has thickened.
Stir in fresh cream or yogurt and lemon juice. Adjust the seasoning with additional salt if needed.
Garnish with chopped cilantro and serve the Indian Chicken Meatballs and Lentil Stew hot with steamed rice or naan.
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 27.5 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 6075 mg | 264% | |
| Total Carbohydrate | 231.5 g | 84% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 40.4 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 575 mg | 44% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 7882 mg | 168% | |
*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.
