Dal Murgh | Dal Chicken | Lentil Chicken Curry | Chicken Curry Recipe By Smita Deo | Get Curried
Dal Murgh | How To Make Dal Murgh | Dal Chicken | Lentil Chicken Curry | Murgh Masoor Dal | Chicken Curry Recipe | Spicy Chicken Curry | Chicken Lentil Curry | Toor Dal Chicken | Chana Dal Chicken | Mix Dal Chicken | Indian Food | Indian Curries | Homemade Chicken Curry | Chicken Curry | Curry Recipe | Chicken Recipe | Chicken Recipe By Smita | Authentic Recipe By Smita Deo | Get Curried
Learn how to make Dal Murgh with our Chef Smita Deo.
0:00 - Introduction
Dal Murgh or Dal Chicken is the perfect balance between getting a healthy dose of fibre-filled, nutritious lentils in, as well as satisfying that desire (need) for a cheeky bit of chicken. The recipe involves cooking the dal & chicken separately Once the chicken is halfway done, you add in the dal alongside the water until the chicken is done. Finally, we’ll add the tempering- of beautiful slivers of onions, and dried red chillis. This is a curry to die for! Try it out tonight & let us know how you like it in the comments.
Dal Murgh Ingredients:
Boiling the Dal
1/2 cup Pigeon Peas
1/2 cup Split Red Lentils
3/4 cup Chickpeas
2 cups Water
1/2 tsp Turmeric Powder
1/4 tsp Asafoetida
Salt (as per taste)
Searing the Chicken
2 tbsp Oil
2 tbsp Ghee
2 Bay Leaves
1-inch Cinnamon Stick
1 Star Anise
1 Black Cardamom
5 Green Cardamoms
3 Onions (chopped)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 kg Chicken
3 Tomatoes (chopped)
1/2 tsp Turmeric Powder
2 tbsp Chilli Powder
1 tsp Garam Masala Powder
3-4 tbsp Roasted Dried Coconut (paste)
Salt (as per taste)
Coriander Leaves (chopped)
For Tempering
2-3 tbsp Ghee
1 Onion (sliced)
1/4 tsp Salt
4-5 Green Chillies (slit)
Dry Red Chilli (chopped)
For Garnish
Coriander Leaves
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North Indian Chicken Curry Recipe - Indian Feast
North Indian Chicken Curry Recipe - Indian Feast
Ingredients:
60 mL (¼ cup) veg oil
10 mL (2 tsp) cumin
5 cloves
5 green cardamom pods
1 black cardamom pod
1 cinnamon stick
3 bay leaves
5 small onions, chopped
Ginger about the size of your thumb
4 garlic cloves
30 mL (2 Tbsp) crushed coriander
1 mL (¼ tsp) ground turmeric
2 mL (½ tsp) chill powder
7 mL (1½ tsp) garam masala
3 tomatoes, crushed
2 hot chilies
Salt to taste
500 mL (2 cups) water
6-8 skinless chicken thighs
Method:
Preheat oven to 150ºC (300ºF).
In an oven safe pan with a lid, heat the oil over medium high heat.
Into the hot oil, stir in the cumin, cloves, cardamoms, cinnamon, and bay leaves.
Stir and just barely toast the spices, then add in the chopped onion.
Caramelise the onion to a deep golden brown.
Pureé the ginger and garlic to a fine paste, and add to the caramelized onion.
Stir in the coriander, turmeric, child powder, garam masala, tomatoes, and chilli peppers.
Add salt to taste.
Stir in the chicken pieces, and add enough water so that the sauce covers the chicken.
Cover and place in the oven for 2-3 hours.
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BEST HOMEMADE CHICKEN TIKKA MASALA RECIPE | HOMEMADE BUTTER CHICKEN RECIPE
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CHICKEN FRY FOR BACHELORS | SIMPLE CHICKEN FRY FOR BEGINNERS | CHICKEN FRY
Chicken Fry For Bachelors | Simple Chicken Fry For Beginners | Chicken Fry | Chicken Fry Recipe | Bachelor Chicken Fry | Masala Chicken Fry | Simple and Tasty Chicken Fry | Easy Chicken Fry
Ingredients for Simple Chicken Fry:
- Chicken, small curry cut pieces with bones- 500 gms
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder-2 tsp
- Coriander Powder- 1.5 tsp
- Cumin Powder- 1/2 tsp
- Garam Masala Powder- 1/2 tsp
Other Ingredients:
- Ginger garlic paste- 2 tsp
- Salt- 1 tsp
- Tomato Ketchup- 2 tbsp
- Refined Oil- 3 tbsp
- Coriander leaves, chopped- 5 tbsp
Preparation:
- Clean and cut the chicken into small pieces. Wash and keep it in a colander to drain.
- Chop the coriander leaves and set it aside.
Process:
- Heat oil in a pan.
- Add the ginger garlic paste and fry on low heat for 1-2 minutes.
- Now add the chicken pieces and mix & fry on high heat for 2 mins till the color changes.
- Add the turmeric powder and salt and mix & fry on medium heat for 2-3 mins till little browned.
- Cover & cook on low heat for around 20 mins till the chicken is nearly tender. You can remove lid once half way, give a stir and cover it again.
- Now add all the spice powders, give a mix and fry on medium heat for 3-4 mins till the spices are cooked & the chicken pieces are browned.
- Now add the tomato ketchup, give a mix and continue to fry on medium heat for 3-4 mins till it coats the chicken and is browned.
- Lastly, garnish with chopped coriander leaves, mix and and serve hot.
#chickenfry #simplechickenfry #chickenfryrecipe #bachelorchickenfry #masalachickenfry #simpleandtastychickenfry #spiceeats #spiceeatsrecipes #spiceeatschicken
WHITE CHICKEN CURRY | SHAHI WHITE CHICKEN GRAVY | MILD CHICKEN RECIPE
White Chicken Curry | Shahi White Chicken Gravy | Mild Chicken Recipe | Creamy Chicken Recipe | White Chicken Gravy | Mild Chicken Curry | Chicken Curry | Chicken Gravy | Chicken Recipe
Ingredients for White Chicken Curry:
- Chicken, large pieces with bones- 1 Kg
For Marination:
- Salt- 2 tsp
- White Pepper Powder- 2 tsp
Whole Spices:
- Green Cardamom- 8
- Black Cardamom- 2
- Cloves- 8
- Cinnamon- 3 small pieces
- Black Peppercorns- 20
- Mace (Javitri)- 1 flower
Cashew-Almond Paste-
- Cashews- 12
- Almonds, soaked and peeled- 12
Other Ingredients:
- Onions, grated- 2 medium (150 gms)
- Ginger garlic paste- 3 tsp
- Whisked Curd/Yogurt- 5 tbsp
- Green Chillies, slit- 6-7
- Fresh Cream- 4 tbsp
- Refined Oil- 6 tbsp
- Kasuri Methi (Fenugreek leaves)- 1 tbsp
- Butter- 1 tbsp
Preparation:
- Soak the almonds in warm water for 30-60 mins. Remove and peel the skin.
- Marinate the chicken pieces with salt and white pepper powder. Mix and set aside for 30 mins.
- Grate the onions and slit the green chillies.
- To make the almond-cashew paste, add both in a grinder and coarse grind to a powder.
- Now add 4-5 tbsp water and blend it into a smooth paste.
Process:
- Heat oil in a pan and add the whole spices.
- Once it splutters, give a stir and add the grated onion. Give a mix and fry on medium heat for 3 mins making sure the color doesn’t change.
- Now add the ginger garlic paste and fry on medium heat for 2 mins.
- Add the marinated chicken and mix & sear on high heat for 4 mins. Continue to cook on medium heat for 3 mins till the chicken pieces are light brown.
- Lower the heat and add the whisked curd/yogurt and slit green chillies & cook on low heat for 2-3 mins (stirring continuously) till oil separates.
- Now cover and cook on low heat for 15 mins till the chicken is nearly tender.
- Remove the lid, add the cashew-almond paste and fresh cream and give a mix.
- Also add 150 ml water and a pinch of salt, give a mix and cover & cook on low heat for 10 mins till the chicken is tender and oil separates.
- Add the roasted fenugreek leaves (Kasuri Methi). Also add a tbsp of butter. Cook for 2 mins and rest it for around 20 mins before serving.
#whitechickencurry #whitechickengravy #mildchickenrecipe #chickencurry #chickengravy #chickenrecipe #spiceeats #spiceeatschicken #spiceeatsrecipes
It's so delicious that I cook this chicken breast almost everyday! Incredible fast and easy!
It's so delicious that I cook this chicken breast almost everyday! Incredible fast and easy chicken dinner! Epic 10 minute chicken breast recipe with just only few ingredients! This is a terrific quick dinner idea for busy nights that's made with pantry staples. It's quite amazing how so few ingredients can transform into such a tasty sauce for chicken! Also this can be made with any protein - beef, pork, lamb, shrimp and even tofu! Try this delicious recipe and let me know in a comments How do you like it? Peace and Love! Have a delicious day my friends!
Ingredients:
2 chicken breast
30g (1.05 oz) butter
1 tbsp olive oil
50g (1.76 oz) flour
4 garlic cloves
60g (2.12 oz) honey
1 tbsp soy sauce
3 tbsp dry white wine
Salt to taste
Ground black pepper to taste
Bunch green onions
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