Urad Dal Chicken

Name: Urad Dal Chicken
Ingredients: 250 g skinless chicken; 150 g urad lentils (Urad Dal, pre-soaked); 1 medium onion (peeled & chopped); 2 green chilies (chopped in small pieces, for garnishing); 20 g fresh coriander (Hara Dhania, for garnishing) or 20 g cilantro leaves (Hara Dhania, for garnishing); salt (to taste); 1/4 teaspoon turmeric powder (Pisi Haldi); 1/2 teaspoon red chili powder (Pisi Lal Mirch, more or less may be used depending on spice preference); 1/2 teaspoon garam masala powder; 1/2 teaspoon ginger paste (Pisi Adrak); 2 tablespoons lemon juice (Nimbu Arkh); 2 tablespoons oil

12 ingredients

6 steps

Ingredients

250 g skinless chicken
150 g urad lentils (Urad Dal, pre-soaked)
1 medium onion (peeled & chopped)
2 green chilies (chopped in small pieces, for garnishing)
20 g fresh coriander (Hara Dhania, for garnishing) or 20 g cilantro leaves (Hara Dhania, for garnishing)
salt (to taste)
1/4 teaspoon turmeric powder (Pisi Haldi)
1/2 teaspoon red chili powder (Pisi Lal Mirch, more or less may be used depending on spice preference)
1/2 teaspoon garam masala powder
1/2 teaspoon ginger paste (Pisi Adrak)
2 tablespoons lemon juice (Nimbu Arkh)
2 tablespoons oil

Directions

1

Heat oil in a heavy-based pot, add the chopped onions and fry the onions until golden brown.
2

Add salt, turmeric powder and red chili powder and fry spices for 2-3 minutes by adding a little water at a time (to prevent from burning).
3

Add the chicken and continuously stir until all of the water evaporates.
4

Add in the urad lentils.(not the water, the lentils only). Add 2 glasses of warm fresh water to the lentils and mix. Cover pot on low heat and let the chicken cook.
5

When the meat has tenderized and the lentils have softened, add the ginger paste and garam masala powder and mix.
6

Garnish with coriander/cilantro leaves and green peppers and serve with lemon.