Dahl has been popular, in one form or another, since around 300 BC, giving this humble dish an exceedingly long legacy. For our weeknight version, we've mashed it together with another Indian favourite, butter chicken, for an easy and deliciously comforting one-pot dish full of protein and gentle spice.
Finely chop onion. Peel and finely chop ginger. Melt butter in a heavy-based saucepan over medium heat. Add onion and ginger and cook, stirring, for 4–5 minutes or until softened.
Cut chicken thighs into thirds and add to the pan. Stir to coat in onion and ginger and cook, stirring occasionally, for 4–5 minutes or until light golden.
Add tandoori paste, tomato paste, turmeric and lentils and stir well to combine.
Chop tomato and add to pan with coconut milk and 400ml (1 3/4 cups) water and bring to a simmer. Cook, stirring occasionally to ensure dahl doesn’t catch on the pan, for 30 minutes or until thickened and the lentils are tender.
Season to taste with a few good pinches of salt and pepper.
Pick coriander leaves from their stems. Divide dahl and chicken between bowls and top with coriander to serve.