Ingredients:

  • 1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces
  • 1/2 cup (120 ml) plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • Salt to taste
  • 1 cup (200 g) split yellow lentils (tur dal), rinsed
  • 1 medium onion, finely chopped
  • 1 medium tomato, pureed
  • 1/2 cup (50 g) pumpkin, diced (or substitute with butternut squash)
  • 1/2 cup (75 g) green beans, chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 tbsp vegetable oil or ghee
  • 3 cups (720 ml) water or chicken broth
  • 1 tsp tamarind paste (optional for tanginess)
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. In a large bowl, combine chicken pieces, yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt. Allow marination for at least 30 minutes.
  2. In a heavy pot, heat oil over medium heat. Add cumin seeds and mustard seeds, cooking until fragrant. Add chopped onion and sauté until golden brown.
  3. Stir in the pureed tomato and cook for 3-4 minutes. Add diced pumpkin and chopped green beans to the mixture.
  4. Pour in the rinsed lentils and add water/chicken broth. Bring to a boil, then reduce heat and simmer until lentils are cooked (about 20–25 minutes).
  5. In a separate skillet, heat oil and add marinated chicken. Sauté until chicken is cooked through and slightly browned (approximately 10–12 minutes).
  6. Add cooked chicken to the lentil base, stirring well. Adjust seasoning; add tamarind paste for tanginess if desired. Simmer together for an additional 5–7 minutes.
  7. Dish out into bowls, garnishing with chopped cilantro. Serve hot and enjoy!