Tandoori Chicken Dal Curry
This is a slightly spicy south-Indian inspired simple chicken curry made without coconut.
Tandoori Chicken Dal Curry
This is a slightly spicy south-Indian inspired simple chicken curry made without coconut.
Cooking Instructions
- 1
Prep the tomatoes, potatoes, onions, and peppers.
- 2
Heat oil in a large pot (I recommend coconut oil). Add in cumin, let it sizzle. Add in onions, green chillies, and salt. Saute until it gets nice and golden.
- 3
Add in all spice powders and curry leaves. You may substitute 2 tbsp Tandoori Masala powder instead of the Garam Masala, coriander powder, and red pepper. Toss until evenly distributed.
- 4
Add in chicken, potatoes, tomatoes, and dal. For a less traditional take, sear the chicken (in a pan with butter before adding it). Mix thoroughly.
- 5
Add water up to the level in the pot and bring it to a boil.
- 6
Reduce heat and cook uncovered at a simmer for 40 minutes.
- 7
Add the lemon juice. Serve with coriander leaves as a garnish.
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