This full home-cooked meal brings four dishes together for one dinner: spiced fried chicken marinated with malt vinegar, a comforting pigeon pea daal with a sizzling tadka, crispy spiced potato slices and fluffy cumin basmati rice.
It’s one of our household favourites, and Aamna’s plan gets everything on the table in about 1 hour 10 minutes for six people.
Why this meal works
- A proper balance. Crunchy chicken and potatoes, soft daal and plain rice go perfectly together.
- Everything cooks side by side. The daal and rice simmer while you fry the chicken and potatoes.
- A tadka for the daal. Onion, cumin, green chillies and ghee poured over at the end lift the whole meal.
Tips for cooking it all at once
- Marinate the chicken first. The longer it sits, the more flavour it has.
- Start the daal next. It needs about 25 minutes to soften.
- Soak the rice. It cooks in 20 minutes and stays fluffy.
- Slice potatoes evenly. Medium-thick slices crisp up without breaking.
Make it your own
Swap in any of our dals or rice dishes. Try dalcha instead of the daal, vegetable rice instead of plain rice, or Bombay aloo instead of fried potatoes.
Full meal FAQs
What’s in this meal?
Fried spiced chicken, pigeon pea daal with a tadka, crispy potato slices and cumin basmati rice.
Can I make the daal ahead?
Yes. Make it earlier and reheat it, then add a fresh tadka just before serving.
How many does it serve?
About six people.
What lentils are used for the daal?
Pigeon pea lentils, also called toor dal.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
A Full Meal
Luxurious Daal, Succulent Fried Chicken, Crispy Potato Slices, and Fluffy Basmati Rice
A dinner menu that’s a complete delight for your evening! This is one of our household favourites, and I can confidently say it will soon be yours too.
Ingredients
For the Chicken:
For the Daal:
For the Rice:
For the Potatoes:
For the Tadka:
Instructions
Marinate the Chicken:
-
In a large bowl, combine the chicken with one tablespoon of salt, one tablespoon of red chilli powder, three tablespoons of coriander-cumin powder, a teaspoon of turmeric, two tablespoons of garlic and ginger paste, half a teaspoon of red food colour, and three tablespoons of malt vinegar. Mix well and let it marinate while we prepare the rest of the dish. The longer it marinates, the more flavour it develops!
Cook the Daal:
-
In a pan, add the washed pigeon pea lentils and four cups of water. Stir in one teaspoon of salt, one teaspoon of chilli powder, two teaspoons of turmeric, one tablespoon of garlic and ginger paste, and the whole green chillies. Mix well and bring to a boil. Once boiling, cover and reduce the heat to low, letting it simmer for 25 minutes until the lentils are soft.
Prepare the Rice:
-
In another pot, add the soaked basmati rice, four cups of water, one teaspoon of cumin seeds, two green cardamoms, and a teaspoon of salt. Give it a gentle stir and bring to a rolling boil. Once boiling, cover and reduce the heat to low. Let it cook for 20 minutes for fluffy, perfect rice.
Slice and Spice the Potatoes:
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Slice the peeled potatoes into medium-thick slices. In a bowl, combine with one teaspoon of red chilli powder, one teaspoon of turmeric powder, and one teaspoon of salt. Give them a good mix to ensure each slice is coated.
Fry the Chicken:
-
Heat a large pot of oil to 180°C. Carefully add the marinated chicken pieces, ensuring not to overcrowd the pot. Let them fry undisturbed for the first five minutes to achieve a lovely sear. After five minutes, gently stir and continue frying until golden and crispy, about 14 minutes in total. Drain excess oil and set aside.
Fry the Potatoes:
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In the same oil, add the spiced potato slices. Fry them in batches if necessary, until they are golden and crispy, about 15 minutes. Stir occasionally to ensure even cooking. They should float to the top when ready. Drain excess oil in a colander.
Blend the Daal:
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Check the daal; it should be soft. If it’s too thick, add a cup of water to reach your desired consistency. Using a hand blender, blend the daal until smooth but still with some texture. Be cautious as it will be hot!
Make the Tadka:
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In a small pan, dry roast one tablespoon of cumin seeds over medium heat until fragrant. Add a quarter cup of oil and two tablespoons of ghee. Once melted, add the sliced onion and fry until golden brown. Quickly stir in one tablespoon of coriander-cumin powder and the green chillies, then pour this tadka over the daal. Mix well and garnish with fresh coriander.
Fluff the Rice:
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Once the rice is cooked, use a fork to fluff it gently. Each grain should be separate and perfectly fluffy.
Plate the Meal:
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To serve, start with a generous scoop of daal, followed by a mound of fluffy rice. Add crispy fried chicken and golden potato slices on the side.
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