Equipment
Ingredients
Chicken & Marinade
- 800 g boneless skinless chicken thighs, trimmed
- 120 g plain yogurt, full-fat
- 15 g ginger paste
- 15 g garlic paste
- 5 g ground turmeric
- 10 g garam masala
- 5 g salt
Curried Lentils
- 250 g dried brown lentils, rinsed
- 30 ml vegetable oil
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 15 g fresh ginger, minced
- 8 g ground cumin
- 8 g ground coriander
- 2 g cayenne pepper
- 400 g crushed tomatoes
- 600 ml chicken stock
- 15 g fresh cilantro, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 331 kcal
- Protein
- 34 g
- Carbohydrates
- 23 g
- Fat
- 13 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 849 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 130 mg
- Potassium
- 879 mg
- Calcium
- 113 mg
- Iron
- 4.6 mg
- Magnesium
- 75 mg
- Phosphorus
- 403 mg
- Zinc
- 3.6 mg
- Vitamin A
- 74 mcg
- Vitamin C
- 23 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.29 mg
- Riboflavin
- 0.44 mg
- Niacin
- 8.4 mg
- Folate
- 51 mcg
- Water
- 264 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large mixing bowl, combine yogurt, ginger paste, garlic paste, turmeric, garam masala, and salt. Add chicken thighs and toss to coat thoroughly. Set aside to marinate at room temperature for 20 minutes while preparing lentils.
Preheat oven to 190°C/375°F. Heat vegetable oil in a large saucepan over medium heat. Add diced onions and cook until translucent and beginning to brown, about 6-8 minutes.
Add minced garlic, ginger, cumin, coriander, and cayenne to the onions. Stir constantly for 1 minute until fragrant.
Stir in the rinsed brown lentils, crushed tomatoes, and chicken stock. Bring to a boil, then reduce heat and simmer covered for 20 minutes. The lentils should be slightly tender but not fully cooked.
While lentils simmer, heat a grill pan or skillet over high heat. Remove chicken from marinade (shaking off excess) and sear for 2-3 minutes per side to develop nice char marks. The chicken does not need to be cooked through.
Pour the par-cooked lentil mixture into a 9x13 inch baking dish (or keep in Dutch oven if using). Arrange the seared chicken thighs on top of the lentils, pressing them slightly into the sauce.
Cover the dish tightly with foil (or lid). Bake at 190°C/375°F for 25 minutes. Remove foil and bake for another 10-15 minutes until lentils are soft and chicken reaches an internal temperature of 74°C/165°F.
Remove from oven and let rest for 5 minutes. Garnish with chopped fresh cilantro before serving.
Chef's Notes
- Using brown or green lentils is crucial here; red lentils will disintegrate into a soup rather than a casserole texture.
- Do not wash the grill pan immediately after searing; deglazing it with a splash of water and adding that liquid to the lentils adds incredible depth.
- This dish tastes significantly better the next day as the spices have time to mature and the lentils absorb the chicken juices.
Storage
Refrigerator: 4 days — Flavors improve the next day. Reheat gently to avoid drying out chicken.
Freezer: 3 months — Freeze in airtight containers; thaw overnight in refrigerator before reheating.
Reheating: Microwave covered with a splash of water, or bake covered at 175°C/350°F for 20 minutes.
Troubleshooting
Lentils are still crunchy after baking
Cause: Lentils were old or acidic tomatoes prevented softening
Fix: Add 60ml hot water, cover tightly with foil, and bake for an additional 10-15 minutes
Prevention: Ensure lentils are par-cooked sufficiently before adding acidic tomatoes in step 4
Cultural Context
While not a traditional Indian dish, this casserole borrows the 'dum' style of cooking found in Biryanis, where meat and grains are cooked together in a sealed vessel to exchange flavors. It utilizes the fundamental North Indian flavor trinity of garlic, ginger, and onion.
