How to make Pressure Cooked Dal Murgh -

Chicken cooked with dals and masalas.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken on Bone, Split Bengal Gram, Split Red Lentils

Cuisine : Indian

Course : Main Course Chicken

For more recipes related to Pressure Cooked Dal Murgh checkout Murgh Dumdar, Chicken Rendang, Dahi Methi Murgh, Patiala Chicken . You can also find more Main Course Chicken recipes like Grilled Stuffed Chicken Breast Chicken and Broccoli with Pepper Poha Chicken Bhujing Marghi No Korma

Pressure Cooked Dal Murgh

Pressure Cooked Dal Murgh Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Pressure Cooked Dal Murgh Recipe

  • Chicken on Bone cut into 8 pieces on the bone 750 grams

  • Split Bengal Gram, Split Red Lentils soaked 1/4 cup

  • Split red lentils soaked 1/4 cup

  • Oil 4 tablespoons

  • Onion 1 medium

  • Dried red chillies boiled 3

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Bottle gourd (lauki / doodhi) peeled 1 medium

  • Ginger-garlic paste 1 teaspoon

  • Coriander powder 1 tablespoon

  • Cumin powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • A few sprigs of fresh coriander leaves


Step 1

Heat oil in a pressure cooker.

Step 2

Roughly chop onion and put into a mixer jar. Roughly chop red chillies and add. Add a little water and grind to a smooth paste.

Step 3

Add Bengal gram and red lentils to the cooker. Add 2 cups water and let it come to a boil. Add salt and turmeric powder.

Step 4

Quarter the bottle gourd and then slice thickly and add to the cooker. Add ginger-garlic paste and mix.

Step 5

Add onion-red chilli paste and mix. Rinse the jar with ½ cup water and add and mix well.

Step 6

Add chicken, coriander powder, cumin powder and garam masala powder.

Step 7

Chop coriander leaves and add. Place the lid over the cooker and cook till 2 whistles are given out or till chicken is completely cooked.

Step 8

Serve hot with rice or chapatti.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.