Bombay Chicken With Red Split Lentils Recipe

Name: Bombay Chicken With Red Split Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups red lentils; 1 medium onion, chopped fine; 1/2 - 1 hot green chili, finely sliced; 2 teaspoons ground cumin; 1/2 teaspoon ground turmeric; 1 teaspoon finely sliced ginger (or more to taste); 6 cups water; 4 -6 boneless skinless chicken breasts; 2 1/4 teaspoons salt; 1 tablespoon oil; 1 teaspoon whole cumin seed; 2 -4 cloves garlic; 1/2 - 3/4 teaspoon ground red pepper; 2 tablespoons lemon juice; 1/2 teaspoon sugar; 1/4 teaspoon garam masala

Servings: persons

1 1/4 cups red lentils
1 medium onion, chopped fine
1/2 - 1 hot green chili, finely sliced
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 teaspoon finely sliced ginger (or more to taste)
6 cups water
4 -6 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 tablespoon oil
1 teaspoon whole cumin seed
2 -4 cloves garlic
1/2 - 3/4 teaspoon ground red pepper
2 tablespoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon garam masala

1
Combine the lentils, onion, green chili, ground cumin, turmeric, half of the chopped ginger and 6 cups water in a big heavy pot.
2
Simmer and cover leaving lid slightly ajar for 45 minutes.
3
Next add chicken (cut into small pieces) and salt.
4
Bring mixture to a boil and then simmer for another 30 minutes or until the chicken is tender.
5
Next get a small pan out and put the tablespoon of oil in it.
6
When hot, put in the whole cumin seeds.
7
As soon as the seeds begin to sizzle (this just takes a few seconds) put in the remaining ginger and garlic.
8
Saute until garlic is slightly brown.
9
Now put in the red pepper and lift the pan up immediately and dump everything into the pot with chicken and lentils.
10
Finally, add the lemon juice, sugar, and garam marsala.
11
Stir to mix and cook for another 5 minutes or so.
12
You can top each serving with fresh cilantro if desired.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/4 cups red lentils, 1 medium onion, chopped fine, 1/2 - 1 hot green chili, finely sliced, 2 teaspoons ground cumin, and more.

Yes, Bombay Chicken With Red Split Lentils falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bombay Chicken With Red Split Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions