Bengali Muslim Style Boot-er Dal Murgi | Chana Dal with Chicken | Cholar Dal Murgi diye

A Bengali Muslim specialty, Boot-er Dal Murgi, is a chicken curry cooked with Bengal gram, also known as cholar dal.

This curry is a distant cousin of the famous dal gosht, a North-Indian dish that is renowned for its complexity and depth of flavor. The Boot-er dal murgi is a milder version of dal gosht but still packs a punch of flavor.

Debjani's Note

I had the pleasure of trying this amazingly flavorful cholar dal murgi diye at my in-law's place in Birbhum. It was an absolute delight! The robust flavors were simply outstanding and it was clear that the dish was cooked with simplicity in mind. I was so impressed that I decided to learn how to make it myself. I was surprised to find out how simple the ingredients were, but the taste was complex and flavorful. The blend of spices used was so unique and the texture was spot on. I was so glad to have been able to experience such an amazing dish. It was a truly unforgettable experience.

Boot-er Dal Murgi, a wholesome dish

Chana dal cooked with chicken, also known as Boot-er Dal Murgi, is an incredibly nutritious meal that is sure to satisfy. This lentil soup and chicken combination is full of the benefits that come from Bengal gram and chicken. The lentils are full of vitamins, minerals, and dietary fiber, while the chicken provides a great source of protein. Together, they make a dish that will leave you feeling full and content.

The lentils are cooked until tender, making them easy to digest, and the chicken adds a savory flavor to the dish. The combination of the two ingredients provides a delicious balance of flavors and textures in each bite. Furthermore, the spices used in the dish bring out the natural flavors of both the lentil and chicken, creating an incredibly enjoyable experience. All in all, Boot-er Dal Murgi is a wonderful way to enjoy both chana dal and chicken, while getting the added benefits of both.

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Ingredients for Boot-er Dal Murgi

The ingredients list for Booter Dal Murgi aka Murgi diye Cholar Dal is rather simple.

• Boot-er Dal/ Cholar Dal/ Bengal Gram
• Chicken 
• Onion
• Tomato
• Garlic Paste
• Ginger Paste
• Turmeric Powder
• Salt
• Coriander Powder
• Cumin Powder
• Red Chili Powder
• Sugar
• Shahi Garam Masala
• Mustard Oil
• Ghee
• Cumin Seed
• Dry Red Chillies
• Cinnamon Stick
• Green Cardamom
• Bay Leaves

See the recipe card for quantities.

Instructions

The Bengal gram is cooked with chicken, ginger, garlic, onions, and a variety of spices to create a thick, rich sauce. The result is a spicy and flavorful dish that is sure to tantalize the taste buds. It is a popular dish among Bengali Muslims and is a guaranteed crowd-pleaser. The Boot-er dal murgi is a delicious and unique curry that is sure to be a hit at any dinner table.

Substitutions

• Mustard Oil - instead of mustard oil, you can use other vegetable oil.
• Ghee - use butter instead of ghee if the same is not available

Variations

• Spicy - add more chili pepper flakes while cooking to imbue heat into the dish, or green chilies.
• Deluxe - add ghee in excess! Also, add some fried dry fruits.
• Kid-friendly - Go lower on chili
• Boneless - Replace chicken with bone with boneless chicken

Equipment

I prefer to use a heavy-duty pan or Kadhai while cooking Murgi diye Boot-er Dal.

Storage

You can boil the dal and store it in an airtight container for a day or two and use it while making the Booter Dal Gosht.

Frequently Asked Questions - Boot er Daal Murgi

Related Recipes

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Pairing Boot-er Dal Murgi

These are my favorite dishes to serve with cholar dal murgi diye apart from plain rice, roti, and paratha:

Recipe Card

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Bengali Muslim Style Boot-er Dal Murgi | Chana Dal with Chicken | Cholar Dal Murgi diye

Bengali Boot-er dal murgi aka Cholar Dal Murgi, is a lentil curry cooked with Bengal gram, also known as cholar dal, and chicken chunks.

Course Side Dish

Cuisine Bengali

Keyword Boot-er Dal Dite Murgi recipe, Chana dal with chicken recipe, cholar dal diye murgi recipe, Debjanir Rannaghar

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 People

Calories 425kcal

Author Debjani Chatterjee Alam

Cost Rs 600

Ingredients

• 150 g Boot-er Dal/ Cholar Dal/ Bengal Gram/ Chana Dal
• 500 g Chicken curry-cut
• 2 Onion
• 2 Tomatoes
• 5 Tbsp. Mustard Oil
• 1 Tbsp. Ghee

To Boil the Dal

• ½ Tsp. Salt
• ½ Tsp. Turmeric Powder

To marinate the chicken

• 1 Tsp. Turmeric Powder
• 1 Tsp. Coriander Powder
• 1 Tsp. Cumin Powder
• 1 Tsp. Red Chili Powder
• 1 Tsp. Salt
• 2 Tsp. Sugar
• 1 Tbsp. Garlic Paste
• 1 Tbsp. Ginger Paste
• 2 Tbsp. Mustard Oil

Spices for Tempering

• 2 Dry Red Chillies
• 2 Cinnamon Sticks
• 4 Green Cardamom
• 3 Bay Leaves

Spices Needed while cooking the Dal with Chicken

• ½ Tsp. Salt
• ½ Tsp. Turmeric Powder
• ½ Tsp. Coriander Powder
• ½ Tsp. Cumin Powder
• ½ Tsp. Red Chili Powder
• 1 Tsp. Shahi Garam Masala

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Instructions

Boiling the Dal

• Wash the dal under running water 2-3 times.
• Transfer the washed dal to a pressure cooker and add 2 cups of water to cover the dal.
• Now add ½ Tsp. Turmeric Powder and ½ Tsp. Salt as well.
• Cover the pressure cooker with the lid and put the vent weight.
• Cook on medium flame till the pressure cooker releases pressure 3 times (3 whistles).
• After switching the flame off, open the lid when the pressure drops completely.
• The dal should be properly cooked but in shape.

Marinating the Chicken

• You must marinate the chicken (at room temperature) for 15 minutes before cooking.
• Marinate the chicken with 1 Tsp. Turmeric Powder, 1 Tsp. Coriander Powder, 1 Tsp. Cumin Powder, 1 Tsp. Red Chili Powder, 1 Tsp. Salt, 2 Tsp. Sugar, 1 Tbsp. Garlic Paste, 1 Tbsp. Ginger Paste, and 2 Tbsp. Mustard Oil.
• Now mix the Chicken with the spices.
• Keep the Chicken marinated for 15 minutes. Use this time for the prep work.

Prep Work

• Take 2 Onions (big) and roughly chop those after removing the skin.
• Roughly chop 2 Tomatoes as well.

Cooking the Dal with chicken

• Heat 5 Tbsp. Mustard Oil in a pan.
• Temper the Oil with 1 Tsp. Cumin Seed, 2 Dry Red Chillies,2 Cinnamon Sticks, 4 Green Cardamom, and also 3 Bay Leaves.
• On low flame, cook for a minute.
• Add chopped Onion.
• Mix and fry till Onion changes color to brown.
• Add chopped Tomatoes and cook on medium flame till the tomatoes soften.
• Now add ½ Tsp. Salt, ½ Tsp. Turmeric Powder, ½ Tsp. Coriander Powder, ½ Tsp. Cumin Powder, and also  ½ Tsp. Red Chili Powder.
• Mix and incorporate spices.
• Cook on low flame for 5 minutes and stir continuously.
• Now add marinated Chicken and mix chicken properly.
• Cover with a lid and cook on low flame for 10 minutes.
• Open the lid after 10 minutes.
• By this time, the chicken will release sufficient moisture.
• Now add Boiled Cholar Dal aka Boot Dal.
• Mix and cook for 5 minutes on medium flame.
• After 5 minutes the dal chicken will thicken a bit and will have a nice color.
• Cook for another 5-7 minutes on low flame.
• Add 1 Tsp. Shahi Garam Masala.
• Now add 1 Tbsp. Ghee and ix properly and adjust spices if needed.
• Cook for some more time in case you need the murgi diye cholar dal thick.
• else switch the flame off and give the curry a standing time of 10 minutes before serving.
• Boot'er Dal Murgi is ready to serve. Serve it hot with steamed rice or beresta pulao or roti or aloo poori.
• 

Video

Notes

• I use the time used for boiling the dal to marinate the chicken.

Nutrition

Serving: 200g | Calories: 425kcal | Carbohydrates: 24.1g | Protein: 30.7g | Fat: 23g | Saturated Fat: 4.1g | Cholesterol: 70mg | Sodium: 859mg | Fiber: 7.7g | Sugar: 5.1g

Food safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.

Easy Chicken Recipes From Debjanir Rannaghar

• Easy Indian Chicken Curry Recipe for Beginners
• Marry Me Chicken
• Chicken Keema Pakoda (also known as Chicken Mincemeat Fritters)
• Restaurant-style Butter Chicken (also known as Murgh Makhani or Chicken Makhani)
• Chicken Kosha (also known as Bengali Kosha Murgir Mangsho)
• Dhaba Style Chicken Curry
• Panch Phoron Murgi (also known as Bengali Chicken Curry with Panch Phoron)

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About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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