I am going to be straight up honest and say Chicken Dal Gosht or Dal Chicken was not something I grew up with. Dal gosht was made with beef. Or mutton. It straight up confused me when I had Dal Chicken for the first time. Just for a moment though because I am an equal opportunity eater and yummy is yummy.
Over time I have learnt many families all over lean towards this combination of Chanay ki Daal and Chicken. My in laws adopted it for health reasons. My father in law has a heart condition and my mother in law prefers white meat to red. Now I make it unthinkingly and enjoy it immensely. I love how hearty it is and how easy to make especially thanks to the Instant Pot!
What Goes in Dal Chicken?
Chicken Dal Gosht has some basic desi ingredients,
- Chanay ki Daal
- A little Masoor Daal for extra creaminess (optional)
- Spices - salt, coriander powder, cayenne, turmeric, a little garam masala, chaat masala for funsies
- Onions
- Garlic and Ginger Paste
- Chicken - we tend to use boneless but you can use bone in as well.
- Sliced Garlic
- Cumin Seeds
- Whole Red Chilies
- Curry Leaves
Looking for more Desi Recipe Inspiration?
Made this easy Dal Chicken or Chicken Dal Gosht? Rate by clicking the number of stars you'd like to give it right on the recipe card below! Don't forget to tag me on instagram @flourandspiceblog
Chicken Dal Gosht and 25+ Top Rated Pakistani Chicken Recipes!
Equipment
- Instant Pot/Pressure Cooker, Food Processor
Ingredients
- 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)
Instructions
- 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!
Hafsah says
Hi Sarah, Thank you for your amazing recipes! Recently discovered your homepage, and it has been my go-to page for meal planning this week 🙂 Just a question regarding this recipe: I don't own an IP, is there any adjustments when using the stovetop (in order to avoid overcooking the boneless chicken?).
Thanks a lot in advance 🙂
Sarah Mir says
Hey Hafsah! I am not sure if you are using boneless breast or thigh so I'll answer for each below
1.) boneless thigh: this is more forgiving, but I'd recommend you boil the daal separately. Make the masala as written, add your chicken, do some sauteing and cook with 1/2 cup of water till just tender. Add the daal, bring to a boil and then add baghaar
2.) boneless breast: boneless breast overcooks in minutes and has no natural fat to keep it juicy. In that case you are better off simmering longer for the fibres to soften back up. When I use boneless breast I simmer for anywhere for 30-40 minutes. You can cook it with the daal stovetop here.
Hope that helps!
LH says
This was delicious. Perfect for a chilly night. Thank you!
Sarah Mir says
SO happy to hear that! Thank you! I should tell you that seeing your comment made me crave this and it's on this weeks meal plan!
anil says
Hi Sarah, this was so easy to make and crazy delicious. I could eat this every day. Thanks!
Sarah Mir says
Me too Anil, me too! Glad you enjoyed it and thank you for rating the recipe!
Sam says
Excited to try this recipe. Would be great to have a version of this recipe using veal/beef (traditional dal gosht) and an indicator of how many servings this would make
Sarah Mir says
This serves 4-6, and yes I agree that I need a classic (red meat) daal gosht on here! thanks for the reminder!