Mixed dal, tandoori roti & punjabi chicken masala

Main Dish
5 servings
40 min
55 min
Of the dish so greedy and very delicious.


Number of serving: 5

1)Mixed Dal:

½ cup masoor dal ( red lentils )

½ cup tur dal ( yellowsplit lentls )

½ cup moong dal ( split moong beans )

2 medium onions, chopped

4 tomatoes, crushed

2 ½ cup vegetable stock

1/3 cup ( 80 ml ) cream

2 tablespoon ghee

3 teaspoon mustard seeds

½ teaspoon kalonji ( black onion seeds )

4 cloves garlic, crushed

1 tablespoon grated fresh ginger

1 tablespoon cumin powder

1 teaspoon red chilli powder

3 teaspoon coriander powder

1/2 teaspoon black pepper, crushed

2 tablespoon chopped coriander leaves

2 tablespoon ghee

Salt to taste

2) Tandoori Roti :

2 cups wheat flour

2 teaspoon oil

1/2 teaspoon ghee

Water for kneading

3)For Punjabi Chicken Masala :

800 g chicken

400 g tomato, blanched and pureed

3 teaspoon ginger- garlic paste

4 green cardamoms

2 cloves

1 stick cardamom

2 tablespoon cashew nut paste

¾ teaspoon red chilli powder

½ cup cream

2 tablespoon butter

1 green chilli, chopped

1 cup hot water

Salt to taste


  • 1)Mixed Dal:
    Rince each dal separately, under cold water; drain. Put only the tur dal in small bowl , cover with water ; soak for 30 minutes and drain. Heat ghee in large heavy based pan; add mustard seeds,stirring until they start to pop. Add chopped onions , garlic and garlic , shallow fry until onions are browned lightly. Add coriander powder, chilli powder, cumin powder and crushed black pepper. Stir for 1 -2 minutes. Add dals, crushed tomatoes and vegetable stock; cover with a lid, simmer the heat and cook for about 30 minutes or until masoor dals are tender, add remaining ingredients, stir over low heat until just heated through.
  • 2) Tandoori Roti :
    Rub ghee and salt into the flour . Add enough water to form a stiff dough. Preheat tandoor for 2 minutes. Now roll out rotis and place them onto the heated tray. Cook in tandoor till done. Serve with Punjabi chicken masala and mixed dal .
  • 3)For Punjabi Chicken Masala :
    Wash and chicken into 8 pieces. Heat butter in a heavy ? bottomed pan. Fry green chilli, ginger- garlic paste, add tomato puree , salt and all dry masalas. Stir until you get a nice aroma. Add chicken pieces, fry for 10 minutes along with the masala. Then add 1 cup of hot water , cover and cook for 20 -25 minutes or till chicken is done. Add cream , simmer over a low heat for 2- 3 minutes. Serve hot with tandoori roti and onion rings.


Mixed dal, Tandoori roti & Punjabi chicken masala, photo 1
Mixed dal, Tandoori roti & Punjabi chicken masala, photo 2


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