Name: Bombay-Style Chicken with Red Split Lentils (Murghi aur masoor dal)
Yield: Serves 6–7
Cuisine: Indian
Ingredients: 2–4 garlic cloves, peeled and finely chopped; 2 teaspoons ground cumin seeds; 1 teaspoon cumin seeds; ½–1 fresh, hot green chilli, finely sliced; 75 g/3 oz onion, peeled and chopped; ¼–1 teaspoon Kashmiri chilli powder; 1.5 litres/2½ pints water; 1 teaspoon very finely chopped, peeled fresh ginger; 3 tablespoons chopped fresh green coriander (optional); ½ teaspoon sugar; 2 tablespoons lemon juice; ¼ teaspoon Garam masala; 2 tablespoons vegetable oil; ½ teaspoon ground turmeric; 250 g/9 oz red split lentils, picked over, washed and drained; 2¼ teaspoons salt; about 1.35 kg/3 lb chicken joints, skinned

Preparation info

Serves
6–7

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

This dish, in which chicken is combined with red lentils, is really like a hearty stew, just perfect for cold winter days. You could add vegetables to it as well, such as shelled peas or 1cm/½ inch lengths of green beans. If you do this, put in the vegetables at about the same time as you put in the lemon juice.

Traditionally, rice is served on the side but, if you like, you could have this dish with thickly cut slices of some dark, crusty bread.