Murgh Kaali Daal


This delicious dish is made with tender chicken and black gram lentils, and is tempered with aromatic spices. The subtle flavor and homely quality of this recipe makes it the ultimate comfort food. Serve with rice or chapati for a delicious lunch or dinner option.

  • Medium
  • 3 person(s)
  • 20 mins


    • Oil7 – 8 tablespoons
    • Onions1 – 2, sliced
    • Peppercorn½ teaspoon
    • Cloves½ teaspoon
    • Tomatoes3 – 4, diced
    • Coriander Powder1 teaspoon
    • Cumin Powder1 teaspoon
    • Turmeric Powder½ teaspoon
    • Red Chilli Powder1 teaspoon
    • SaltTo taste
    • Black Gram Lentils1 KG
    • Green Chillies1 – 2, chopped
    • WaterAs required
    • WaterAs required
    • SaltTo taste
    • Chicken Breast1
    • Ginger Garlic Paste1 teaspoon
    • Black Pepper Powder1 teaspoon
    • Oil1 – 2 tablespoon
    • Whole Red Chilli4 – 5
    • Garlic1 – 2 Cloves, chopped
    • Cumin Seeds1 teaspoon


  • In a pan, add oil and sliced onions, and fry until brown.
  • Add in peppercorn, cloves, and tomatoes, and stir well.
  • Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.
  • Stir in black gram lentils.
  • Add chopped green chilies and water. Cover with a lid and let simmer for 8-10 minutes. Stir gradually.
  • Fill a small saucepan halfway with water.
  • Add salt and submerge one chicken breast in the water, and stir in ginger garlic paste and black pepper.
  • Let boil for 10 minutes, and then shred the chicken with a fork.
  • Add the shredded chicken to the lentil mixture.
  • In a pan add oil, whole red chilies, chopped garlic, and cumin seeds and pour over the lentils for tempering.
  • Enjoy! Please give us your feedback in the comments below.
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