Chicken Sambhar Recipe

Name: Chicken Sambhar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 pieces chicken, mid-joint wing with a small slit on the skin side; 1 large potato, cut into 8-10 pcs; 1 small onion, sliced into small pcs; 3 tablespoons dried coriander seeds; 3 tablespoons split chickpeas, without seedcoat; 100 g split yellow lentils, without seedcoat; 10 -15 dried chilies; 1/4 teaspoon asafoetida powder; 1 tablespoon tamarind paste; 1 teaspoon salt; 1 tablespoon brown sugar; 1/4 teaspoon turmeric; 1 tablespoon cooking oil; 1 teaspoon mustard

Servings: persons

12 pieces chicken, mid-joint wing with a small slit on the skin side
1 large potato, cut into 8-10 pcs
1 small onion, sliced into small pcs
3 tablespoons dried coriander seeds
3 tablespoons split chickpeas, without seedcoat
100 g split yellow lentils, without seedcoat
10 -15 dried chilies
1/4 teaspoon asafoetida powder
1 tablespoon tamarind paste
1 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon turmeric
1 tablespoon cooking oil
1 teaspoon mustard

1
Cook the split yellow pigeon peas(yellow lentils) in a pressure cooker.
2
Roast the coriander seeds, the split chickpeas and chillies until the chickpeas start turning brown. Ensure not to over-roast as it will result in a burnt taste.
3
Ground the above roasted ingredients into a fine powder. This is fresh Sambhar powder.
4
Add water into a wok and add the potatoes, salt and turmeric and set it on medium fire. When potatoes start turning soft, add the onions and the chicken.
5
Once the water starts boiling again, add the tamarind concentrate and cook for 10mts. on medium fire.
6
Add the Sambhar powder, brown sugar and salt and let it simmer for 15-20mts.
7
Add some water to replace the water absorbed by the Sambhar powder. Do not add too much water as it will make the dish very runny. (The consistency should be same as that of a pasta sauce.).
8
Add the brown sugar.
9
Fry the mustard in oil and when it starts spluttering, add it to the wok.
10
Serve with boiled rice, roti or naan (Indian breads).
11
Papadam/Papad (roasted or fried) will be a good accompaniment.
12
Bless the chef.

617

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

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 12 pieces chicken, mid-joint wing with a small slit on the skin side, 1 large potato, cut into 8-10 pcs, 1 small onion, sliced into small pcs, 3 tablespoons dried coriander seeds, and more.

Yes, Chicken Sambhar 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!

Chicken Sambhar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions