Dal Murgh
Dal Murgh is a flavorful North Indian dish that combines chicken (murgh) with lentils (dal) in a rich, aromatic gravy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at punguskitchen.com.
Cooking tools:
- Blender
- Skillet
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Ladle
- Stove
- Serving bowl
Ingredients
- Chicken: 500g (bone-in or boneless, as preferred)
- Yellow lentils (Moong dal): 1/2 cup (washed and soaked for 20-30 minutes)
- Onion: 2 medium, finely chopped
- Tomatoes: 2 medium, pureed or finely chopped
- Garlic paste: 1 tsp
- Ginger paste: 1 tsp
- Green chilies: 2, slit (optional)
- Yogurt: 1/2 cup, whisked
- Garam masala: 1 tsp
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp (adjust to taste)
- Cumin seeds: 1 tsp
- Coriander powder: 1 tsp
- Salt: to taste
- Fresh cilantro: for garnish
- Ghee (clarified butter) or oil: 2-3 tbsp
- Water: 2-3 cups (adjust consistency)
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