Name: Chicken Keema Dal
Prep time: 15 min
Cook time: 30 min
Total time: 65 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Ground Chicken, chicken keema; ¼ cup Split Bengal Gram, split bengal gram, soaked; ⅛ cup Split Red Lentils, soaked; 1 Onion, finely chopped; 1 Tomato, finely chopped; ¾ tbsp Ginger-Garlic Paste; 1 Green Chili Pepper, chopped; ½ tsp Cumin Seeds; ½ inch Cinnamon Sticks; ½ Indian Bay Leaf; ¼ tsp Ground Turmeric; ¾ tsp Red Chilli Powder; ½ tsp Ground Coriander; ½ tsp Meat Masala, or Chicken Masala; 1½ tbsp Cooking Oil; ¾ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

1 hr 5 mintotal

45 min hands-on20 min hands-off

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Pressure cook the soaked lentils with water, a pinch of turmeric, and salt for 4 whistles until softened. Mash lightly to retain partial texture.
In a heavy-bottomed pan, heat the cooking oil. Add the cumin seeds, cinnamon stick and bay leaf to toast the spices.
Add the chopped onions, sautéing evenly until a deep golden brown color develops.
Stir in the ginger-garlic paste and chopped green chillies, processing the mixture until the raw scent dissipates.
Add the chicken mince. Break up any clumps and sear over high heat for 5-7 minutes, until the mince loses its raw colour and is cooked through.
5–7 min
Incorporate the chopped tomatoes, turmeric, red chilli powder, coriander powder, and meat masala. Cook down into a paste until the oil visibly releases from the edges.
Pour the boiled lentil mixture over the spiced chicken base and stir well to combine.
Simmer on low heat for 10 minutes so the chicken flavour seasons the lentils.
10 min
Verify the seasoning, finish with freshly chopped coriander, and serve immediately.

How to tell it's done

The dal should be thick and savoury, with creamy lentils and small pieces of chicken mince in each spoonful.

Getting it right

Tip

Split red lentils thicken the dal, while Bengal gram keeps a little bite alongside the minced chicken.

What to serve it with

Operates as a complete, luxurious meal when paired with hot Tawa Parathas, crisp Naan, or a simple bed of Steamed Rice.

Common mistakes

The chicken mince clumps instead of blending through the dal.: Break up the mince as it sears, then simmer it with the lentils until the dal tastes savoury throughout. Large clumps make the texture uneven.

Storing and reheating

Refrigerate chicken keema dal in a shallow covered container for up to 3 days. Reheat until hot throughout; freeze for up to 2 months, adding fresh coriander after reheating.

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Ingredients