Chicken and Lentils with Spinach and Tomatoes
Prep 30 min Total 1 hr 30 min
Murgh dal palak is an Indian one-pot dish where chicken and split peas or lentils cook together with spinach, tomatoes, and whole spices. The combination of meat and pulses is common in Indian cooking, where dal is typically served alongside a meat dish. Here everything cooks in one pot, so the lentils draw flavour from the chicken and spices.
Cloves, cardamom, ginger, and garam masala give the deep, warm seasoning. Onion and garlic are first fried in ghee so the spices can bloom in the fat before the chicken is browned. Spinach and tomatoes add freshness and acidity, and the mashed lentils bind everything into a thick, filling sauce.
Serve with basmati rice or naan. The dish keeps well and often improves the next day.
Ingredients
Serves 4
- 500 g dried split peas (or lentils)
- 1,250 ml water
- 5 tbsp ghee (or vegetable oil)
- 2 large onions, sliced
- 4 garlic cloves, sliced
- 6 cloves
- 6 cardamom pods
- 1½ tsp ground ginger
- 1 tsp garam masala
- 2½ tsp salt
- 1 chicken, 1½ kg, skinless and boneless, cut into 8 pieces
- 500 g leaf spinach, frozen
- 4 large tomatoes, peeled and chopped
Directions
Rinse the split peas or lentils in a sieve. Put them in a large pot with the water and bring to the boil. Cover, reduce the heat to low, and simmer for 15 minutes.
Heat the ghee or oil in a large sauté pan over medium heat. Add the onion and garlic and fry for 4–5 minutes until soft and lightly golden.
Add the cloves, cardamom pods, ground ginger, garam masala, and salt. Fry for 3 minutes, stirring constantly, so the spices have time to bloom in the fat.
Add the chicken pieces and brown on all sides. Remove and place on kitchen paper.
Put the spinach and chopped tomatoes in the pan. Simmer over low heat for 10 minutes, stirring occasionally.
Roughly mash the peas or lentils in their cooking water and stir them into the spinach mixture. Return the chicken pieces to the pan, put on a tight-fitting lid, and simmer gently for 45 minutes, or until the chicken is tender and the sauce is thick.
Notes
Active time about 30 minutes. Total time about 1½ hours.
Use yellow or red split peas (toor dal or masoor dal) if you want to stay close to the Indian character. Green or brown lentils also work, but hold their shape more and give a less creamy sauce.
Frozen leaf spinach can go straight from the freezer into the pan, but allow a few extra minutes for it to thaw. Fresh spinach can also be used — allow about 800 g (1¾ lb) fresh to get the same volume after it wilts.
The dish keeps in the refrigerator for 2–3 days and can be warmed gently over low heat. The flavour deepens the next day.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
Mango Chutney (Indian Style)
