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a ¾ view of a plate of dal gosht over rice

Dal Chicken or Chicken Dal Gosht

Course Main Course
Cuisine Indian, Pakistani
Keyword dal gosht, chicken dal,
Author Sarah Mir


  • 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

Baghaar/ Tadka

  • 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!


I usually make my daal gosht separately - daal in the IP for a full 15 minutes then quick release and gosht stove top because all chanay ki daal are not created equal. If you know your daal to be tough in general please presoak!