Recipes
Chicken Tadka Dal
Serves 4
| Prep Time: 10 min
| Cook Time: 40 mins
| Total Time: 50 mins
You may need: Madras Hot Curry
Discover The Recipe
Dals are to India what potatoes are to Idaho. That is to say, they are part of the everyday culinary experience and dal recipes take an amazing variety of shapes, colors, and flavors. The Hindi term 'Dal' means dried legume (like lentils, peas, chickpeas, or beans) but also refers to the finished stew which is made from the legumes, aromatics, and spices. Dals are frequently vegetarian curry dishes, owing to a large vegetarian population in India, but adding meat is as common as not. Feel free to sub in your favorite meat or none at all. This recipe for a Chicken Tadka Dal is easy to make and packed with as much nutrition as it has flavor. Tadka Dal is a popular style of dal recipes where the lentils are flavored with oil or ghee (Indian clarified butter) that is used to fry (or 'bloom') the spices. The result is sublime. See our website for other recipes and ideas to use the Madras Hot Curry Spice.
Ingredients
2 boneless chicken breasts
1 tbsp + 2 tbsp olive oil, divided
1/3 cup low-salt chicken broth
2 tbsp Piquant Post Madras Hot Curry spice
1 inch piece of fresh ginger, grated
2 cloves of garlic, minced
1 yellow onion, finely diced
1 (14.5oz) can of no-salt diced tomatoes, drained (or use 2 ripe tomatoes, seeded and diced)
1 cup of green or brown lentils
1/4 cup plain Greek yogurt
Handful of cilantro roughly chopped for garnish
Salt and pepper to taste (optional)
For a spicier curry, add 1-2 jalapeno or Serrano peppers, seeded and diced (optional)
Notes
Instructions
Season chicken with salt & pepper to taste. Heat a large skillet or non-stick pan on Med-High heat. Add oil then add chicken breasts. Cook for 6 mins then flip breasts. Turn down heat to Med, add chicken broth to pan, and cover. Cook for another ~8-10 mins or until chicken reaches 165 deg internal temp. Remove from heat and shred with 2 forks or cut into chunks.
While chicken is cooking, heat a large flat bottom pan on Med-High and add 2 tbsp of oil. Stir the Madras Hot Curry spice into oil and fry for 1 min. Then add the ginger, garlic and onion (and peppers if you want a spicier curry). Cook for 5 mins, stirring occasionally, until the onions soften. Add the tomatoes and cook for 3 mins.
Add the lentils along with 2.5 cups of water to the pan, stirring the lentils into the liquid. Bring to a simmer, then reduce heat to Med-Low and cover.
Simmer the mixture for 20-25 mins. The lentils should be al dente or softer, but not completely mushy. Remove from heat, stir in chicken and Greek yogurt, and serve in bowls along with naan or crusty bread. Garnish with cilantro.
Alternatives & Substitutions
For more vegetarian recipes that include our tasty Madras Hot Curry, try our Madras Cauliflower Curry or our Tofu & Zucchini Vindaloo.
If you do eat meat and fish, our Beef Madras Masala Curry, and our South Indian Fish Curry recipes are fantastic!
Chicken Tadka Dal
Serves
4
Prep Time
10 min
Cook Time
40 mins
Total Time
50 mins
Piquant Post spice you'll need: Madras Hot Curry
Ingredients
2 boneless chicken breasts
1 tbsp + 2 tbsp olive oil, divided
1/3 cup low-salt chicken broth
2 tbsp Piquant Post Madras Hot Curry spice
1 inch piece of fresh ginger, grated
2 cloves of garlic, minced
1 yellow onion, finely diced
1 (14.5oz) can of no-salt diced tomatoes, drained (or use 2 ripe tomatoes, seeded and diced)
1 cup of green or brown lentils
1/4 cup plain Greek yogurt
Handful of cilantro roughly chopped for garnish
Salt and pepper to taste (optional)
For a spicier curry, add 1-2 jalapeno or Serrano peppers, seeded and diced (optional)
Instructions
Season chicken with salt & pepper to taste. Heat a large skillet or non-stick pan on Med-High heat. Add oil then add chicken breasts. Cook for 6 mins then flip breasts. Turn down heat to Med, add chicken broth to pan, and cover. Cook for another ~8-10 mins or until chicken reaches 165 deg internal temp. Remove from heat and shred with 2 forks or cut into chunks.
While chicken is cooking, heat a large flat bottom pan on Med-High and add 2 tbsp of oil. Stir the Madras Hot Curry spice into oil and fry for 1 min. Then add the ginger, garlic and onion (and peppers if you want a spicier curry). Cook for 5 mins, stirring occasionally, until the onions soften. Add the tomatoes and cook for 3 mins.
Add the lentils along with 2.5 cups of water to the pan, stirring the lentils into the liquid. Bring to a simmer, then reduce heat to Med-Low and cover.
Simmer the mixture for 20-25 mins. The lentils should be al dente or softer, but not completely mushy. Remove from heat, stir in chicken and Greek yogurt, and serve in bowls along with naan or crusty bread. Garnish with cilantro.
Notes
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