Thick Indian-Style Chicken and Lentil Stew

Instructions

Steps show original quantities. Use the adjusted ingredient list for your batch; times stay unchanged.

1. Pat 485 g extremely thin chicken breast very dry. Season with:

   • 6 g fine salt
   • 3/4 tsp ground cumin
   • 3/4 tsp ground coriander
   • 1/2 tsp turmeric
   • 1/2 tsp paprika
   • 1/4 tsp black pepper

2. Heat the Dutch oven very hot and add 1 tbsp cooking fat. Sear the thin chicken pieces whole and in batches until deeply browned and fully cooked through, about 60–90 seconds on the first side and 20–45 seconds on the second for very thin pieces. Shorten or extend the time as needed for their thickness.

3. Transfer the chicken to a tray and reserve all resting juices. Keep the chicken whole and separate from the lentil stew for overnight storage.

4. Reduce heat to medium. Add about 1 large diced onion and about 1 medium finely diced carrot and cook 8–10 minutes, scraping up the chicken fond. Add a splash of water if needed to prevent burning.

5. Add 4 minced garlic cloves and about 1 thumb-size piece ginger, grated and cook 1 minute. Add:

   • 1 1/2 tsp cumin
   • 1 1/2 tsp coriander
   • 1 tsp turmeric
   • 1 tsp paprika
   • 1/2 tsp garam masala
   • optionally 1/4 tsp cayenne or chili

   Stir 30–45 seconds.

6. Add 30 g tomato paste and cook about 2 minutes until darker and slightly sticky.

7. Pour in 100 ml dry white wine, scrape the bottom thoroughly, and reduce 2–3 minutes until roughly half has evaporated.

8. Add:

   • 250 g rinsed brown or green lentils
   • 75 g rinsed black lentils
   • 900 ml water
   • 150–200 ml strong stock
   • 1 bay leaf
   • 8 g fine salt
   • 1/2 tsp black pepper

   Bring just to a boil, reduce to a gentle simmer, partially cover, and cook about 30 minutes, stirring every 5–10 minutes.

9. Taste the lentils. If needed, cook another 5–10 minutes until the brown/green lentils are very tender and beginning to lose structure while the black lentils remain more distinct.

10. Uncover. Mash roughly 10–20% of the lentils against the pot wall and stir them back in. Simmer uncovered about 5 minutes until thick and stew-like. If too thick, loosen with hot water in roughly 50 ml increments.

11. Off heat, stir in:

    • 15–20 g butter or ghee
    • 0.5–1 tsp additional garam masala
    • 1–2 tsp wine vinegar or a small squeeze from 1 lemon wedge

    Cover and rest about 10 minutes.

12. For overnight storage, transfer the lentil stew to relatively shallow glass containers. Keep the seared chicken whole in a separate glass container with all accumulated tray juices. Refrigerate both promptly.

13. The following day, reheat the lentil stew first until thoroughly hot, adding water or stock as needed. Cut the cold chicken into 2–3 cm pieces or strips, add it with its reserved juices only once the lentils are piping hot, and gently heat just until the chicken is thoroughly reheated.

Success cues

• The chicken has a deeply browned, spiced exterior.
• Brown or green lentils are very tender and partly breaking down, while black lentils retain some bite and distinct shape.
• The stew briefly exposes the pot bottom when a spoon is dragged through it. Mashing some lentils gives a creamy, gravy-like texture without flour or cream.

Scaling notes

Produce counts marked “about” are approximate; adjust for size.

Scale the lentils, liquid, and other proportional ingredients together, retaining both ends of quantity ranges. Adjust searing fat, chili, bay leaf, and finishing seasonings with judgment. Use whole bay leaves and sear larger quantities of chicken in more batches. Check pot capacity before increasing the batch.

Storage

Transfer the stew out of the cast-iron pot into relatively shallow glass containers. Keep the chicken whole in a separate glass container with its resting juices, and refrigerate both promptly. The stew may thicken overnight; loosen with water or stock when reheating. Reheat the lentils first, then cut and add the chicken with its juices at the end, as described above.

Substitutions

• Use brown or green lentils for the soft, thickening base and black lentils for firmer texture.
• Olive oil, ghee, or another suitable cooking fat can be used for searing.
• Use homemade chicken or meat stock, and lemon juice or wine vinegar to finish.