Spiced Balti Chicken with Flavorful Tarka Dhal
This Spiced Balti Chicken with Flavorful Tarka Dhal brings a delightful burst of flavors to your dinner table in under 30 minutes. The succulent chicken is marinated in a blend of aromatic spices, creating a dish that perfectly complements the hearty and aromatic lentil dhal. The dhal, infused with a fragrant tarka of cumin, garlic, red chilies, and curry leaves, adds a rich depth to the meal. A great option for entertaining, this dish pairs wonderfully with beef or lamb curries, creating a satisfying and well-rounded feast that your guests will love.
N/A
Servings
150
Calories
21
Ingredients
Ingredients
Chicken breasts
8 ounces (skinless and cubed)
Split peas
1 ounce (pre-soaked)
Red lentils
2 ounces (none)
Oil
3 tablespoons (divided)
Onion
1 large (chopped)
Garlic pulp
1 teaspoon (none)
Ginger pulp
1 teaspoon (none)
Turmeric
1/2 teaspoon (none)
Chili powder
1 1/2 teaspoons (none)
Garam masala
1 teaspoon (none)
Ground coriander
1/2 teaspoon (none)
Salt
1 1/2 teaspoons (none)
Fresh coriander leaves
3 tablespoons (chopped)
Green chili
1 (seeded and chopped)
Lemon juice
2 tablespoons (none)
Water
1/2 pint (none)
Tomatoes
2 (peeled and thickly sliced)
Cumin seeds
1/2 teaspoon (none)
Garlic cloves
2 (chopped)
Dried red chilies
2 (chopped)
Curry leaves
4 (none)
Instructions
1
Begin by combining the split peas and red lentils in a pot, covering them with water, and bringing to a boil. Cook until the lentils are soft and mushy, then drain and set aside.
2
In a large wok or frying pan, heat 1 tablespoon of oil over medium heat. Add chopped onions and sauté until they turn golden brown.
3
Stir in garlic pulp, ginger pulp, turmeric, chili powder, garam masala, ground coriander, and salt. Cook for about 2 minutes to allow the spices to release their flavors.
4
Add the cubed chicken breast to the pan, stirring well to coat with the spice mixture. Fry for approximately 6 minutes until the chicken is cooked through.
5
Mix in 1.5 tablespoons of fresh coriander leaves, chopped green chili, lemon juice, and 0.5 pint of water. Cover the pan and let simmer for 5 minutes.
6
Incorporate the cooked lentils and split peas into the chicken mixture, adding the thickly sliced tomatoes and the remaining coriander leaves. Stir to combine and adjust seasoning if necessary. Turn off the heat.
7
In a small pan, heat another teaspoon of oil and add cumin seeds, allowing them to pop. Once they start popping, add chopped garlic, chopped dried red chilies, and curry leaves. Cook for about 1 minute until fragrant.
8
Pour the tarka over the chicken and lentils before serving. Garnish with extra coriander if desired.
Nutrition Information
20
Carbs
11.25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is titled Spiced Balti Chicken with Flavorful Tarka Dhal.
How long does it take to prepare this meal?
This dish can be prepared and brought to the dinner table in under 30 minutes.
What type of meat is used in this recipe?
The recipe uses 8 ounces of skinless and cubed chicken breasts.
What types of legumes are needed for the Tarka Dhal?
You will need 1 ounce of pre-soaked split peas and 2 ounces of red lentils.
How many calories are in a serving of this dish?
There are approximately 150 calories per serving.
What is the protein content for this recipe?
This recipe provides 11.25 grams of protein.
How many carbohydrates does this dish contain?
This dish contains 20 grams of carbohydrates.
What is a tarka?
A tarka is a fragrant infusion of spices like cumin seeds, garlic, dried red chilies, and curry leaves sizzled in oil and poured over the dish.
Do I need to soak the split peas?
Yes, the split peas should be pre-soaked before starting the recipe.
How do I cook the lentils and split peas?
Combine them in a pot with water, bring to a boil, and cook until they are soft and mushy.
What spices are added to the chicken?
The chicken is seasoned with turmeric, chili powder, garam masala, and ground coriander.
How long should I fry the chicken cubes?
The chicken should be fried for approximately 6 minutes until cooked through.
How much oil is used in the entire recipe?
The recipe uses a total of 3 tablespoons of oil, divided between the sautéing and the tarka.
What aromatics are used for the base of the chicken?
The base uses one large chopped onion, garlic pulp, and ginger pulp.
How much lemon juice is included?
The recipe calls for 2 tablespoons of lemon juice.
When are the tomatoes added?
The tomatoes are added near the end along with the cooked lentils and split peas.
How should the tomatoes be prepared?
The tomatoes should be peeled and thickly sliced.
What ingredients make up the tarka?
The tarka consists of oil, cumin seeds, 2 chopped garlic cloves, 2 chopped dried red chilies, and 4 curry leaves.
Is fresh coriander used in this recipe?
Yes, 3 tablespoons of chopped fresh coriander leaves are used for both the simmer and garnish.
How much water is added to the chicken mixture?
You should add 0.5 pint of water before simmering the chicken for 5 minutes.
What level of heat is used to cook the onions?
The onions are sautéed over medium heat until golden brown.
Can this dish be paired with other curries?
Yes, it pairs wonderfully with beef or lamb curries for a well-rounded feast.
Does this recipe include salt?
Yes, the recipe requires 1.5 teaspoons of salt.
What type of chili powder is used?
The recipe uses 1.5 teaspoons of standard chili powder.
How many green chilies are needed?
The recipe uses one green chili, seeded and chopped.
How long does the tarka take to cook?
The tarka ingredients should be cooked for about 1 minute until fragrant.
What is the first step in the instructions?
The first step is boiling the split peas and red lentils until soft and mushy.
Is this a quick recipe?
Yes, it is tagged as a quick recipe and takes under 30 minutes to prepare.
What category of cuisine does this fall under?
This dish is categorized as Indian cuisine.
How many total ingredients are used?
The recipe features a total of 21 ingredients.