UntrainedChef
Grilled Chicken Thighs with Indian Lentil Stew - chicken, indian recipe

Grilled Chicken Thighs with Indian Lentil Stew

40 min
2 portions

Warming, spiced lentil stew paired with juicy grilled chicken — ready in under 40 minutes using pre-cooked lentils and store-bought grilled chicken.

Instructions

  1. 1

    Put the chicken thighs in an ovenproof dish and warm them in the oven at 200 °C for 15–20 minutes. While that's going, get started on the lentil stew.

  2. 2

    Cook the rice according to the packet instructions.

  3. 3

    Finely chop the onion, garlic, and ginger, then fry them in a hot pot with the oil and butter until soft and glossy. Add the spices and fry for another minute until it smells fragrant.

  4. 4

    Drain the lentils in a colander, then tip them into the pot along with the stock cube and canned tomatoes. Bring to a boil and let it simmer for 5 minutes.

  5. 5

    Season the stew with salt, pepper, and lime juice. If it looks too thick or dry, add a splash of water.

  6. 6

    Serve the lentil stew with the grilled chicken thighs, finely sliced spring onion, and fresh coriander on top.

Per average serving

111
Calories
kcal
3.5
Protein
g
18.8
Carbs
g
3.3
Fat
g
1.5g
Fiber
1.6g
Sugar
10mg
Sodium

Tips from the kitchen

  • Fry the spices in the oil and butter for a full minute before the lentils go in. That quick toast in the fat is what wakes up the turmeric and garam masala. Skip it and the stew tastes a bit flat and dusty.
  • Drain and rinse the pre-cooked lentils well before adding them. They can carry a starchy liquid that muddies the tomato base.
  • The stew thickens fast as it sits, so check it again right before serving. A splash of water from the kettle loosens it back up without watering down the spice.
  • Add the lime juice off the heat at the end, not while it simmers. A long boil dulls the brightness, and you want that hit of sour against the warm spices.
  • Get the chicken into the oven first, then start the onion and ginger. By the time the stew has simmered its 5 minutes the thighs are warmed through and you plate everything at once.

Ways to vary it

  • Swap the red lentils for a can of chickpeas if that's what you have. Drain them the same way and they hold their shape a little more in the tomato.
  • If you like a creamier stew, stir a couple of spoonfuls of coconut milk in at the end. Optional, but it softens the spice nicely.
  • Want some green in the pot? A handful of spinach wilted in during the last minute of simmering works well and doesn't change the timing.

Storage & leftovers

The stew keeps 3 to 4 days in the fridge in a sealed container, and it actually tastes better the next day once the spices settle. It freezes well for up to 3 months, though the chicken is best stored separately. Reheat the stew gently on the stove with a splash of water, since it thickens in the cold.

What to serve with it

A piece of warm naan or flatbread to scoop up the stew is all you need. A spoonful of plain yogurt on the side cools things down if the spice runs warm.

UC
By Untrained ChefPublished 11 June 2026

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