The Indian thali has gained popularity over the last few years. This chicken thali is simple and easy, made with chicken curry and four other vegetarian side dishes plus condiments.

Indian thali with chicken and side dishes. — Thali Recipe with Indian Chicken

The Indian thali is not a dish it is a concept. It is a meal! Which is why? No two thalis are exactly the same. There is no one recipe for a thali. You can make a vegetarian thali, chicken thali, north Indian thali, south Indian thali, well… all kinds of thalis!!

There are Indian families that eat thali every day but that does not mean they eat the same food every day. Thali is a meal made with a main dish, a few side dishes, and condiments on a single plate. The main course changes every day and so do the side dishes. So you see, when we say we ate thali it does not mean any dish in particular. It means a meal.
So, what shall we put in our Indian thali today?

Today, we are making a chicken thali which means we have one chicken dish as the main and a few side dishes.

Today’s chicken thali

For this thali, I have chosen our family favorites and the recipe for those is below in the recipe card.

Chicken curry – made with coconut milk this recipe is simple, easy, and gets done in less than 20 minutes.

Mixed veggie curry – similar to aloo matter this one is lightly spiced with a little tomato base. You can also serve palak paneer, mushroom masala, aloo gobi.
Chana masala – made with chickpeas in a coconut tomato gravy.
Dal – made with no spices but wonderfully with mustard, cumin, onion, garlic, and ginger. etc. You can also make yellow dal, mixed sprouts,
Chapati – this Indian flatbread is a family favorite after naan and a must-have on our thali. But, you can also serve roti, paratha, kulcha, etc

Rice – I made steamed white basmati rice. But, you can also make flavored turmeric or vegetable pulao.
Dessert – I served kulfi so of course it’s not served on the thali. But, you can also serve an Indian dessert such as gulab jamun, ras malai, or carrot halwa.
Extra – Papadum and pickle both these don’t need any cooking. You can buy these at any Indian grocery store or make them yourself. The papadum just needs 30 to 40 seconds in the microwave or can also be deep fried in oil.

Thali with Indian dishes and condiments. — Thali Recipe with Indian Chicken

Timeline and process for this thali

The most important thing about cooking a meal is planning and preparations. For example, make sure to soak peas, lentils, or rice at the right time.

Preparation
- Soak chickpeas – 8 hours before or overnight
- Soak Lentils – 2 hours or overnight.
- and, soak the rice – 30 minutes
Cook
- Chicken – 20 minutes
- Channa masala – 40 minutes
- Dal – 20 minutes
- Mixed vegetables curry – 20 minutes
- Rice – 20 minutes
Make chapati – 40 minutes
Raita – 5 – 10 minutes

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Chicken Thali – Indian Thali

5 from 1 vote

Print Pin Rate

Prep Time: 40

Cook Time: 50

Total Time: 1 30

Calories: 576kcal

Adjust Servings Here: 10 servings

The Indian thali has gained popularity over the last few years. This chicken thali is simple and easy, made with chicken curry and four other vegetarian side dishes plus condiments.

Ingredients

Chicken curry

1 lb Chicken cut into 2-inch pieces
2 tbsp Ghee
2 tbsp Cooking oil
1 med Onion finely diced
4 large Garlic cloves minced
3 inch Fresh ginger grated
4 Curry leaves
1 large Tomato diced
3 tbsp Curry powder
¼ tsp Turmeric powder
½ tsp Sweet paprika or hot paprika for spicy
1 cup Coconut milk
2 tbsp Lemon juice
½ cup Cilantro chopped
½ tsp Salt
½ tsp Black pepper powder

Mixed vegetable curry

2 tbsp Vegetable oil
1 tbsp Ghee
1 large Onions finely diced
3 – 4 Curry leaves
4 large Garlic cloves finely diced
2 large Green chilies roughly chopped
2 large Tomatoes finely diced
1 tsp Chili powder I used Kashmiri chili powder
1 tsp Coriander powder
½ tsp Cumin powder
¼ tsp Turmeric powder
½ cup Cilantro finely chopped
2 cup Potato cut into small dice
2 cup Carrots cut into small dice
2 cup Frozen peas
1 tbsp Fenugreek leaves kasoori methi
1 tsp Salt
½ tsp Black pepper
1 cup Vegetable stock or water
1 tbsp Lemon juice

Channa masala

2 cup Chickpeas soaked in water for 8 hours
2 tbsp Vegetable oil
1 large Onion finely diced
6 large Garlic cloves finely diced
3 inch Fresh ginger
1 large tomatoes
1 tbsp Sweet paprika
1 tsp Cayenne pepper
1 tsp Cumin powder
2 tbsp Coriander powder
½ tsp Turmeric powder
1 cup Coconut cream or 2 cup coconut milk
1 tsp Tamarind paste deseeded and chopped
2 large Dates
½ cup Chopped cilantro coriander leaves

Dal

2 cup Yellow dal soaked in water for 2 hours
2 tbsp Vegetable oil
1 tbsp Ghee
1 tsp Mustard seeds
½ tsp Cumin seeds
4 – 5 Curry leaves
3 large Garlic cloves sliced
2 med Green chilies sliced
1 medium Onion sliced or 8 to 10 pearl onions
1 tsp Turmeric powder
2 cups Vegetable stock
¼ cup Chopped cilantro leaves coriander

Chapati

3 cups Chapati flour
1 cup All-purpose flour
1 tsp Salt
1 tbsp Ghee
¼ cup Olive oil

Steamed rice

2 cups Basmati rice soaked in water for 30 minutes
3 cups Water
1 tsp Salt

Raita

2 cups Greek yogurt
¼ tsp Salt
½ tsp Black pepper
½ tsp Cumin powder

Instructions

Chicken curry

Saute – In a cooking pot over medium heat, add the oil and ghee. Saute the onions until translucent, then add the ginger, garlic, and curry leaves.
2 tbsp Ghee, 2 tbsp Cooking oil, 1 med Onion, 4 large Garlic cloves, 3 inch Fresh ginger, 4 Curry leaves

Spices – Next, add the tomatoes along with the spice powders. Saute until the tomatoes are mush and the spices give out an aromatic fragrance.
1 large Tomato, 3 tbsp Curry powder, ¼ tsp Turmeric powder, ½ tsp Sweet paprika
Chicken – Add the chicken pieces and saute for 3 to 5 minutes until the chicken is no longer pink. Then, add the coconut milk, lemon juice, and chopped cilantro. Season with salt and pepper.
1 lb Chicken, 1 cup Coconut milk, 2 tbsp Lemon juice, ½ cup Cilantro, ½ tsp Salt, ½ tsp Black pepper powder
Simmer – Add 1 cup water and bring to a boil. Reduce the heat and cover the pot. Simmer on low for 15 to 20 minutes or until the chicken is tender.
Pro tip – when ready the oil from the curry will float on the top of the curry.

Taste and adjust seasoning and consistency. Garnish with more freshly chopped cilantro.

Mixed vegetable curry

In a large saute pan over medium heat add the oil and ghee. Saute the onions until translucent then add the curry leaves and garlic. Next, add the chopped tomatoes and cook for 2 minutes until soft. Add, the spices and saute for 2 minutes until fragrant.
2 tbsp Vegetable oil, 1 tbsp Ghee, 1 large Onions, 3 – 4 Curry leaves, 4 large Garlic cloves, 2 large Green chilies, 1 tsp Chili powder, 1 tsp Coriander powder, ½ tsp Cumin powder, ¼ tsp Turmeric powder, 2 large Tomatoes
Then, add the chopped cilantro, potatoes, and carrots. Combine well and cook for 3 to 4 minutes. Next, add the green peas, fenugreek leaves, salt, pepper, and stock.
Pro tip – we cook the potatoes and carrots first because they take longer than the peas.
½ cup Cilantro, 2 cup Potato, 2 cup Carrots, 2 cup Frozen peas, 1 tbsp Fenugreek leaves, 1 tsp Salt, ½ tsp Black pepper, 1 cup Vegetable stock or water
Cover and cook on medium-low for 8 to 10 minutes or until the veggies are tender. Add the lemon juice. Taste and adjust seasoning. Sprinkle with more chopped cilantro leaves.
1 tbsp Lemon juice

Channa masala

In a pressure cooker over medium heat add the oil and saute the onions until lightly golden. Add the ginger and garlic and saute for about a minute more.
Pro tip – Alternatively, you can use an instant pot on saute mode.
2 tbsp Vegetable oil, 1 large Onion, 6 large Garlic cloves, 3 inch Fresh ginger
Next, add the tomatoes and spices. Saute until the tomatoes are soft and the spices are fragrant about 2 to 3 minutes.
1 large tomatoes, 1 tbsp Sweet paprika, 1 tsp Cayenne pepper, 1 tsp Cumin powder, 2 tbsp Coriander powder, ½ tsp Turmeric powder
Next, add the soaked drained chickpeas, coconut milk, tamarind paste, and chopped dates. Season with salt and pepper and add 2 cups of water.
2 cup Chickpeas, 1 cup Coconut cream, 1 tsp Tamarind paste, 2 large Dates, ½ cup Chopped cilantro

Cover the pressure cooker lid and add the whistle then pressure cook on high for 20 minutes about 5 to 6 whistles. Let cool for 10 minutes. Then, taste and adjust the seasoning. Garnish with more fresh cilantro.
Pro tip – If you use an instant pot, switch from saute mode to pressure cook mode. Cover the lid and close the vent. Then pressure cook on high for 20 minutes. Let manual release for 10 minutes.

Dal

In the pressure cooker over medium heat add the vegetable oil and ghee. When hot add the mustard seeds and wait for them to splatter. Then, add the cumin seeds, curry leaves, and chilies. Add the sliced or pearl onions and saute for 2 to 3 minutes.
2 tbsp Vegetable oil, 1 tbsp Ghee, 1 tsp Mustard seeds, ½ tsp Cumin seeds, 4 – 5 Curry leaves, 3 large Garlic cloves, 2 med Green chilies, 1 medium Onion
Next, add the turmeric powder, chopped cilantro, and soaked drained lentils. Add the water and season with salt and pepper.
2 cup Yellow dal, 2 cups Vegetable stock, 1 tsp Turmeric powder

Cover the pressure cooker lid and add the whistle then pressure cook on high for 10 minutes about 5 to 6 whistles. Let cool for 10 minutes. Then, taste and adjust the seasoning. Garnish with more fresh cilantro.
Pro tip – If you use an instant pot, switch from saute mode to pressure cook mode. Cover the lid and close the vent. Then pressure cook on high for 10 minutes. Let manual release for 10 minutes.
¼ cup Chopped cilantro leaves

Chapati

In a bowl, combine the whole wheat and white flour, salt, and ghee. Rub with your fingers until all the oil is well incorporated. Gradually add the warm water and bring the dough into a ball. Knead for 2 to 3 minutes until you have a soft dough. Cover and leave to rest for 15 minutes.
3 cups Chapati flour, 1 cup All-purpose flour, 1 tsp Salt, 1 tbsp Ghee
After resting divide the dough into 8 to 10 portions. Shape each portion into a ball. Coat each ball with flour and roll into a circle about 6 to 8-inch in diameter.

Place a frying pan or skillet over medium-high heat. Cook each chapati on the skillet for about 2 to 3 minutes on each side. Lightly brush with oil during cooking. Keep wrapped between layers of a folded towel.
¼ cup Olive oil

Basmati rice

In a saucepan over medium heat add the soaked and drained rice, water, and salt. Bring to a boil and then reduce the heat to low. Cover the pot and simmer on low for 15 minutes. After 15 minutes turn the heat off and leave it untouched for another 10 minutes. Then fluff the rice with a fork.
2 cups Basmati rice, 3 cups Water, 1 tsp Salt

Raita

In a bowl combine the yogurt, salt, pepper, and cumin powder. Taste and adjust seasoning.
2 cups Greek yogurt, ¼ tsp Salt, ½ tsp Black pepper, ½ tsp Cumin powder

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Nutrition Information

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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