I am going to be straight up honest and say Chicken Dal Gosht or Dal Chicken was not something I grew up with. Dal gosht was made with beef. Or mutton. It straight up confused me when I had Dal Chicken for the first time. Just for a moment though because I am an equal opportunity eater and yummy is yummy.
Over time I have learnt many families all over lean towards this combination of Chanay ki Daal and Chicken. My in laws adopted it for health reasons. My father in law has a heart condition and my mother in law prefers white meat to red. Now I make it unthinkingly and enjoy it immensely. I love how hearty it is and how easy to make especially thanks to the Instant Pot!
What Goes in Dal Chicken?
Chicken Dal Gosht has some basic desi ingredients,
- Chanay ki Daal
- A little Masoor Daal for extra creaminess (optional)
- Spices - salt, coriander powder, cayenne, turmeric, a little garam masala, chaat masala for funsies
- Garlic and Ginger Paste
- Chicken - we tend to use boneless but you can use bone in as well.
- Sliced Garlic
- Cumin Seeds
- Whole Red Chilies
- Curry Leaves
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Dal Chicken or Chicken Dal Gosht
- 1 lb boneless chicken cut into 2 inch chunks, or 1.5 lb bone in chicken
- 1 onion diced (¾ cup)
- 1 tsp garlic paste (heaped)
- 1 tsp ginger paste (heaped)
- 1-2 tomatoes (diced) 1 for a milder tomato flavour (my preference) or 2 for more robust masala
- 1 + ½ tsp salt (½ to be added with the daal)
- 1 tsp coriander powder
- ½ tsp cayenne / chili powder
- ½ tsp chili flakes
- 1 tsp turmeric
- 2 tbsp masoor ki daal
- 1 cup chanay ki daal
- 1 tbsp kasuri methi
- 1 tsp garam masala (powder)
- 2 tsp chaat masala (optional)
- squeeze of lemon juice
- 2-3 green chilies
- ½ onion sliced thinly
- 3-4 cloves garlic, thinly sliced
- 3-4 whole dried red chilies
- ¾ tsp cumin seeds
- 1 sprig curry leaves (optional)
- Put the IP on Saute mode on medium, pour in about ¼ cup of oil, then saute onions till the edges turn golden
- Add the ginger + garlic and saute for a minute
- Now add the tomatoes and all the spices (but only 1 tsp of salt) along with a splash of water, mix well and saute until the oil rises above the masala (bhunn)
- Then add the chicken pieces, mix well and saute for 3-4 minutes until the color changes and the chicken absorbs some of that great masala
- Add in the daals, ½ tsp salt, a green chili or two if you want it spicy and 3 cups water and set it to manual for 10 minutes,
- Let it be for ten minutes then quick release.
- Add kasuri methi, garam masala, chaat masala if using, a squeeze of lemon juice and check for seasoning. Adjust to taste.
- Heat oil in a small frying pan, about ¼ cup and once it's shimmering add all the baghaar ingredients and keep on medium flame till the onions are a beautiful golden brown
- Pour over your daal gosht and enjoy with some hot fluffy rice!