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

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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

Cook Time 40

Total Time 55

Servings People

Calories 425kcal

Cost Rs 600

Get Recipe Ingredients

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 teaspoon Turmeric Powder and ½ teaspoon 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.

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

Heat 5 tablespoon Mustard Oil in a pan.
Temper the Oil with 1 teaspoon Cumin Seed, 2 Dry Red Chillies, 2 Cinnamon Sticks, 4 Green Cardamom, and 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 teaspoon Salt, ½ teaspoon Turmeric Powder, ½ teaspoon Coriander Powder, ½ teaspoon Cumin Powder, and also ½ teaspoon 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 teaspoon Shahi Garam Masala.
Now add 1 tablespoon Ghee and mix 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.