DAL MURGH / DAL CHICKEN

This Dal Chicken /Murgh recipe is an absolutely delicious, finger-licking good curry that you'll love to cook over and over again!

Ingredients:

For the Chicken

• 5tbsp oil
• 2 onions, chopped
• 5-6 pods garlic, minced
• 3-4 chicken leg pieces
• 3 tsp salt, or to taste
• 0.5 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 2 tsp coriander powder
• 4 small tomatoes, chopped
• 1 bay leaf
• 1 inch cinnamon stick 
• 2 green cardamom
• 5-6 black  pepper
• 2 tsp garam masala

For the Chana Dal

• 1 cup chana dal, soaked for at least 2-3 hour
• 1 tsp turmeric
• 1 tsp salt

For the Tadka

• 1/2 cup oil
• 1.5 medium onions, thinly sliced
• 2 tbsp cumin seeds
• 4 dried red chillis

Steps to follow:

• Start by putting all the chana dal ingredients to boil on a medium high heat with lots of water. Cook these until they are just cooked through, but still holding their shape. Reserve the cooking water.

• Separately, heat oil in a deep pot and add bay leaf,cardamon,black pepper,cinnamon stick  and let these crackle  and then add the chopped onions. Fry till these are transluscent and lightly golden brown.

• Add the garlic, all the spices and the chicken. Fry this all well until the chicken begins to brown.

• Add the chopped tomatoes, cover and simmer for 15 minutes
• Once the simmer time is up, uncover and add in the chana dal, as well as about one cup of the reserved water.

• Bring it all to a boil, then cover and simmer again on low for 20 minutes. You will likely need to add more water, so keep checking and topping up the water if necessary. 

• Remember, this curry has a tendency to absorb a lot of water, therefore keep the curry a bit more runny than appears to be enough ,then add garam masala powder.

• Once the the curry is ready, start on the tadka. Heat up the tadka oil in a small frying pan on a medium heat and add the onions. Stir the onions constantly, allowing them to become a golden colour. Once you're at a light golden shade, add the cumin and dried red chillis. 

• Continue to fry and stir until the onions become a dark golden. Immediately take off the heat and pour the oil over the Chicken Dal

• Serve immediately!