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Balti Chicken With Tarka Dhal Recipe

Ready in under 30 minutes! This vibrant Balti Chicken with Tarka Dhal recipe is a flavor explosion. The creamy dhal, spiced with a fragrant tarka, complements the rich chicken perfectly. Easy enough for a weeknight meal yet impressive enough for guests, this dish is a guaranteed crowd-pleaser. Serve alongside your favorite beef or lamb curry for a truly unforgettable Indian feast!

Prep Time 15 mins
Cook Time 30 mins
Calories 235.7 kcal
Protein 42g
Rating 4.0 (2 Reviews)
Balti Chicken With Tarka Dhal 119

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Balti Chicken With Tarka Dhal

  • 1 pound boneless, skinless chicken thighs
  • 1/2 cup split peas
  • 1 cup red lentils
  • 3 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 2 1/2 tablespoons fresh coriander, chopped
  • 1-2 green chilies, finely chopped
  • 1 tablespoon lemon juice
  • 2 1/2 cups water
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon cumin seeds
  • 4 cloves garlic, minced
  • 2-3 dried red chilies, finely chopped
  • 5-6 curry leaves

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How to Make Balti Chicken With Tarka Dhal

  1. Combine 1 cup red lentils and 1/2 cup split peas in a saucepan. Cover with 2 cups water and bring to a boil. Reduce heat and simmer until lentils and peas are soft and mushy (about 15-20 minutes).
  2. While the lentils cook, heat 2 tablespoons of vegetable oil in a wok or large pan over medium heat. Add 1 large onion, chopped, and sauté until golden brown (about 5 minutes).
  3. Stir in 2 cloves garlic, minced; 1 inch ginger, grated; 1 teaspoon turmeric powder; 1/2 teaspoon chili powder; 1 teaspoon garam masala; 1 teaspoon ground coriander; and 1/2 teaspoon salt. Cook for 1 minute, stirring constantly.
  4. Add 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces. Fry for 6 minutes, or until lightly browned.
  5. Add 1 1/2 tablespoons chopped fresh coriander, 1-2 green chilies, finely chopped (adjust to taste); 1 tablespoon lemon juice; and 1/2 cup water. Bring to a simmer and cook for 5 minutes.
  6. Stir in the cooked lentils and peas, 1 (14.5 ounce) can diced tomatoes, undrained, and the remaining fresh coriander leaves.
  7. Turn off the heat.
  8. For the tarka: Heat 1 tablespoon of vegetable oil in a small pan. Add 1 teaspoon cumin seeds and cook until they start to pop (about 30 seconds). Add 2 cloves garlic, minced; 2-3 red chilies, finely chopped; and 5-6 curry leaves. Cook for 1 minute. Pour the tarka over the chicken and lentil mixture. Serve hot.

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

23g

Fat

5g

Carbs

8g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Bean & Lentil Recipes Asian Indian Healthy Gluten Free 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Poultry Asian Indian Chicken Meat Chicken Breasts