Chicken Lentil Curry (Dal Murgh) – Instant Pot
This comforting chicken lentil curry checks all the boxes – easy, one-pot, budget-friendly, and incredibly delicious, making it a weeknight hero.
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Chicken lentil curry is a hearty and flavorful dish that combines tender chicken with earthy lentils in a fragrant curry sauce. It is popular as dal murgh in India (murgh means chicken in Hindi). This comfort food is a staple in many households and is enjoyed as a wholesome and satisfying meal.
My recipe is made in an Instant Pot, adding a layer of convenience to this already delicious and easy lentil recipe. Pair this one-pot dish with steamed basmati rice or warm, freshly baked naan bread for a delicious, simple, and comforting meal.
Ingredients
Chicken: Use boneless, skinless chicken thigh pieces for this recipe.
Lentils: I am using red lentils; however, yellow lentils (moong dal) can also be used for this recipe.
Spices: In this recipe, I am using cumin seeds, curry powder, and red chili powder. Use mild curry powder and adjust the chili powder as per your preference.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step instructions
Step 1: Heat oil, add cumin seeds, and let them splutter. Next, add the onions, ginger garlic paste, and curry leaves. Saute for 3-4 minutes until the onions soften.
Step 2: Add the tomatoes, salt, and curry powder. Mix well and saute for 3-4 minutes.
Step 3: Add the chicken and saute for 1-2 minutes.
Step 4: Next, add the washed dal. Add two cups of water and mix well.
Step 5: Pressure cook for 5 minutes. Do a natural pressure release for 10 minutes, then do a manual quick release of the remaining pressure. Open the lid and add cilantro and lemon juice.
Expert Tips
- Rinse the lentils before cooking to remove any dirt or debris.
- Red lentils can be replaced with yellow lentils or cooked brown lentils. The pressure cooking time remains the same.
- Letting the pressure come down naturally for the first 10 minutes will help the chicken become tender and absorb more flavors.
- You can add other vegetables to the curry. Carrots, green beans, potatoes, and peas are some good options.
- This dish can be stored in the refrigerator for 3-4 days. It also freezes well and can be stored in the freezer for up to two months.
What to serve with chicken lentil curry
Chicken lentil curry pairs well with plain steamed basmati rice or brown rice. Flavored rice like saffron rice and jeera rice are some delicious side dish options for this dish. Pair it with crispy lentil fritters for a complete meal.
It also pairs well with bread like naan, roti, or paratha. I also like to serve it with a crusty sourdough bread to dip into the curry sauce.
More Hearty Curry Recipes
- Vegetarian options more your style? This Vegetable Lentil Curry with brown lentils offers a delightful blend of lentils and vegetables in a fragrant curry sauce.
- If you’re in the mood for something different, give this Ground Meat Curry a try, featuring mung beans that elevate the dish’s flavors.
- Looking to explore more lentil-based recipes? This Lentil Peas Potato Curry combines red lentils with peas and potatoes for a comforting one-pot meal option.
- Craving a flavorful and dairy-free dinner? Our Easy Instant Pot Zucchini Dal is the answer! Made with red lentils, zucchini, and a blend of Indian spices, it’s perfect for busy nights. Serve with basmati rice or warm roti for a satisfying meal.
If you tried this Chicken Red Lentil Curry / Dal Murgh Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 1 lb chicken thigh cut into small pieces
- 1 cup red lentils (masoor dal)
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 sprig curry leaves
- 1 medium onion chopped
- 2 tsp ginger garlic paste
- ½ cup canned crushed tomato
- 2 tbsp curry powder
- ½ tsp chili powder (optional)
- 1 tsp salt
- 2 tbsp cilantro
- ½ lemon juiced
- 2 cups water
Instructions
- Wash the masoor dal in water and set it aside.
- Set the Instant Pot to saute mode and add oil. Once it heats, add cumin seeds and let them splutter.
- Next, add the onions, ginger garlic paste, and curry leaves. Saute for 3-4 minutes until the onions soften.
- Add the tomatoes, salt, and curry powder. Mix well and saute for 3-4 minutes.
- Add the chicken and saute for 1-2 minutes. Next, add the washed dal. Add two cups of water and mix well.
- Secure the lid and pressure cook for 5 minutes. Do a natural pressure release for 10 minutes, then do a manual quick release of the remaining pressure.
- Open the lid and add cilantro and lemon juice. Mix well and serve with rice or naan.
Notes
- Rinse the lentils before cooking to remove any dirt or debris.
- Red lentils can be replaced with yellow lentils. The pressure cooking time remains the same.
- Letting the pressure come down naturally for the first 10 minutes will help the chicken become tender and absorb more flavors.
- You can add other vegetables to the curry. Carrots, green beans, potatoes, and peas are some good options.
Nutrition
Could you also mention cooking times for stove top or oven. I am going to try your recipes, they sound so good!
Hi Deanna,
Thank you so much! I’m thrilled you’re excited to try the recipes! For stovetop cooking, follow the steps of this recipe but add an extra cup of water. Simmer the chicken and lentils together for about 20-25 minutes or until the lentils are cooked. Keep an eye on the liquid and stir it occasionally.
If you’d like to bake it, after you’ve browned the chicken, transfer the mixture to an oven-safe dish or casserole. Then add the lentils and water as per this recipe, cover with foil, and bake at 350°F for about 35-40 minutes. (Note: I haven’t tried baking this recipe yet, but covering with foil should help keep it moist.) Let me know how it turns out! 😊
– Shilpa