Meal Prep · Indian
Chicken Thali
A complete and vibrant Indian meal featuring succulent chicken, aromatic rice, and flavorful sides.
Ingredients
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Step-by-step- **Prepare Chicken Curry**: Heat 2 tbsp oil in a large pan over medium heat. Add finely chopped onion and sauté until golden brown, about 8-10 minutes. Stir in ginger-garlic paste and cook for 1 minute until fragrant.
- Add tomato puree, turmeric powder, red chili powder, coriander powder, and garam masala. Cook, stirring occasionally, until the oil separates from the masala, about 5-7 minutes.
- Add chicken pieces to the pan and cook until they are lightly browned on all sides. Stir in whisked yogurt and 1/2 cup water. Bring to a simmer, then cover and cook for 20-25 minutes, or until chicken is tender and cooked through. Season with salt and garnish with fresh cilantro.
- **Cook Basmati Rice**: While chicken cooks, combine rinsed basmati rice, 2 cups water, and 1/2 tsp salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- **Prepare Dal Tadka**: Cook rinsed dal with 2 cups water and 1/4 tsp turmeric powder in a pressure cooker (2-3 whistles) or a pot until soft and mushy. Mash lightly if desired.
- For the tadka, heat 1 tbsp ghee or oil in a small pan. Add cumin seeds and let them splutter. Add hing, finely chopped onion, and green chili (if using), and cook until onions are translucent. Add chopped tomato and cook until soft.
- Pour the prepared tadka over the cooked dal, mix well, and season with salt to taste. Garnish with fresh cilantro.
- **Make Raita**: In a small bowl, combine plain yogurt, grated cucumber, roasted cumin powder, black salt, and regular salt. Mix well.
- **Assemble Thali**: On each thali or large plate, arrange a portion of chicken curry, basmati rice, dal tadka, raita, sliced salad (onion, cucumber, tomato), and a chapati or naan. Serve immediately with lemon wedges.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 650 kcal |
| Protein | 45 g |
| Carbohydrates | 70 g |
| Fat | 25 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store individual components (chicken curry, dal, rice, raita) in separate airtight containers. Salad should be stored separately and dressed just before serving to maintain freshness.
Freezer Up to 3 months
Chicken curry and dal can be frozen in freezer-safe containers. Thaw overnight in the refrigerator before reheating. Cooked rice can also be frozen, though its texture may change slightly upon thawing.
Reheat Stovetop/Microwave
Reheat chicken curry and dal gently on the stovetop or in a microwave until heated through. Add a splash of water if needed to prevent drying. Reheat rice in the microwave with a sprinkle of water for best results.
Chef’s Corner
- For a richer flavor, marinate the chicken with a pinch of turmeric, red chili powder, and a tablespoon of yogurt for at least 30 minutes before cooking.
- Adjust the spice levels of the chicken curry and dal by varying the amount of red chili powder and green chilies according to your preference.
- Prepare the chicken curry and dal a day in advance as their flavors often deepen overnight, making for an even more delicious thali.
- Serve with a small portion of pickle or a fresh green chili on the side for an authentic touch.
