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Lentil Dal with Chicken Dinner

chicken daal

We made this one pot Indian flavored chicken dinner super simple with tons of Indian flavor.  For a different texture, you can purée half the lentils in a blender or food processor until smooth. Return the purée to the saucepan and mix well.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


Lentil Dal with Chicken

  • 4 boneless, skinless chicken breasts, about 1 ½ pounds
  • 1 ¼ teaspoon kosher salt, divided
  • Freshly ground black pepper
  • 1 teaspoon paprika
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 ½ cups red lentils
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon grated fresh ginger
  • 1 (15 ounce) can no salt added crushed tomatoes
  • Garnish: fresh lemon juice, cilantro leaves


Preheat oven to 400° F.

Daal and Chicken

  1. Season chicken with ¼ teaspoon salt, pepper and paprika.
  2. Heat a Dutch oven or oven safe pot over high heat. Add olive oil and sear chicken on both sides. Remove to a plate.
  3. To same pot, add onion and saute until golden, add garlic, lentils, turmeric, cumin, ginger, and tomatoes. Stir well, then add lentils and 1 can of water using can from tomatoes to just cover. Bring to a boil. Reduce heat to simmer, cover, and cook for 30-45 minutes, or until lentils are beginning to soften. Remove from heat, add 1 teaspoon salt or to taste.
  4. Place chicken over dal and put the pot, uncovered, in the oven. Roast until chicken is cooked through about 10 minutes. Sprinkle with cilantro and a squeeze of lemon juice.

Serve with a chopped salad or spinach pakora patties.

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 536
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 109 mg
  • Fat Content: 26.5 g
  • Fiber Content: 4.3 g
  • Protein Content: 45.6 g