Masoor Dal Chicken Recipe – Authentic Indian Lentil & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Masoor Dal Chicken Recipe – Authentic Indian Lentil & Spice Blend

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? Especially when it’s infused with fragrant spices and paired with tender chicken. This Masoor Dal Chicken is a dish I first stumbled upon while exploring the culinary traditions of Eastern India, and it quickly became a family favorite. It’s a beautiful blend of rustic simplicity and complex flavors – a little bit of effort for a whole lot of deliciousness! I’m so excited to share this recipe with you.

Why You’ll Love This Recipe

This Masoor Dal Chicken isn’t just a meal; it’s an experience. It’s hearty, flavorful, and incredibly satisfying. The red lentils cook down to a creamy texture, perfectly complementing the juicy chicken and the aromatic spice blend. Plus, it’s a fantastic way to enjoy a complete protein source with a side of wholesome goodness.

Ingredients

Here’s what you’ll need to bring this Masoor Dal Chicken to life:

• 1 ½ cups masoor dal (red lentils) – about 240g
• 4 ½ cups water – 1065ml
• 1 tsp turmeric powder – about 4g
• 2 inch piece cinnamon bark
• 1 tsp brown mustard seeds – about 7g
• ½ tsp cumin seeds – about 2g
• 1 tsp panch phoran (Bengali five-spice blend) – about 5g
• 1-2 tsp Kashmiri chili powder – about 4-8g (adjust to your spice preference)
• 1 ½ tbsp garlic ginger paste – about 21g
• 2 medium tomatoes, diced – about 300g
• 2 green finger hot chilies, finely chopped
• 2 tbsp neutral oil – about 30ml
• 8 chicken thighs (bone-in, skin-on or boneless, skinless) – about 700g
• 1 tsp kosher salt – about 6g

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Masoor Dal: The Heart of the Dish – Masoor dal is known for its quick cooking time and beautiful reddish-orange color. It doesn’t require pre-soaking, which is a huge win!
• Panch Phoran: A Quintessential Bengali Spice Blend – This blend is everything in this recipe. It typically contains fenugreek, nigella, cumin, mustard, and fennel seeds. You can find it at Indian grocery stores or online. If you can’t find it, you can try making your own (recipes are readily available online!).
• Kashmiri Chili Powder: For Color and Mild Heat – Don’t skip this! It gives the dish a gorgeous red hue and a subtle fruity flavor without a ton of heat. If you only have regular chili powder, use it sparingly.

Regional Variations in Chicken Preparation

Traditionally, this dish is made with bone-in chicken thighs for maximum flavor. However, you can absolutely use boneless, skinless thighs if you prefer. In some regions, the chicken is marinated in yogurt and spices before being added to the dal, but I find this version is flavorful enough without that extra step.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the masoor dal, water, and turmeric powder in a large pot. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the lentils are beautifully mushy. Stir occasionally to prevent sticking – nobody wants burnt dal!
2. While the lentils are simmering, heat the oil in a skillet over medium heat. Add the cinnamon bark and cook for about 30 seconds, until it becomes fragrant and bubbly.
3. Now, add the mustard seeds, panch phoran, and cumin seeds. Let them sizzle and pop for another 30 seconds – this is where the magic happens!
4. Toss in the diced green chilies and cook for a minute, until they soften slightly. Then, stir in the garlic ginger paste and Kashmiri chili powder. Cook for another minute, stirring constantly, until everything is fragrant.
5. Add the diced tomatoes and cook until they soften and break down, about 5-7 minutes.
6. Pour the tomato mixture into the pot with the cooked lentils. Give it a good stir and add the salt.
7. Finally, add the chicken thighs to the lentil mixture. Bring to a simmer, cover, and cook for another 30-40 minutes, or until the chicken reaches an internal temperature of 170°F (77°C).
8. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, resulting in even more tender chicken.

Expert Tips

• Don’t be afraid to adjust the amount of chili powder to your liking.
• If the dal becomes too thick, add a little more water.
• For a richer flavor, use ghee (clarified butter) instead of oil.

Variations

• Vegan Adaptation: Simply omit the chicken and add some diced vegetables like potatoes, cauliflower, or spinach.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment: Reduce or omit the green chilies and Kashmiri chili powder for a milder flavor.
• Festival Adaptation (e.g., Diwali, Durga Puja): This dish is often served during festive occasions in Eastern India. You can elevate it by garnishing with fresh cilantro and serving with a side of raita (yogurt dip). My grandmother always made a special version for Durga Puja!

Serving Suggestions

This Masoor Dal Chicken is best served hot with warm flatbreads like roti, naan, or paratha. A side of rice also works beautifully. A dollop of plain yogurt or a sprinkle of fresh cilantro adds a lovely finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

• What is Masoor Dal and what are its health benefits? Masoor dal is a type of red lentil that’s packed with protein, fiber, and iron. It’s a great source of plant-based nutrition!
• Can I use chicken breast instead of thighs in this recipe? You can, but the chicken thighs will stay much more tender and juicy during the long simmering time. If using chicken breast, reduce the cooking time to avoid dryness.
• What is Panch Phoran and where can I find it? Panch Phoran is a Bengali five-spice blend. You can find it at Indian grocery stores or online retailers.
• How can I adjust the heat level of this dish? Reduce or omit the green chilies and Kashmiri chili powder. You can also remove the seeds from the green chilies to reduce their heat.
• Can this dish be made in an Instant Pot or slow cooker? Yes! For an Instant Pot, cook on high pressure for 15 minutes, followed by a natural pressure release. For a slow cooker, cook on low for 6-8 hours.