Boiling the Dal

1. Wash the dal under running water 2-3 times.
2. Transfer the washed dal to a pressure cooker and add 2 cups of water to cover the dal.
3. Now add 1/2 Tsp. Turmeric Powder and 1/2 Tsp. Salt as well.
4. Cover the pressure cooker with the lid and put the vent weight.
5. Cook on medium flame till the pressure cooker releases pressure 3 times (3 whistles).
6. After switching the flame off, open the lid when the pressure drops completely.
7. The dal should be properly cooked but in shape.

Marinating the Chicken

1. You must marinate the chicken (at room temperature) for 15 minutes before cooking.
2. 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.
3. Now mix the Chicken with the spices.
4. Keep the Chicken marinated for 15 minutes. Use this time for the prep work.

Prep Work

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

Cooking the Dal with chicken

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