1. Wash and boil masoor dal with 1/4 tsp turmeric powder and some salt and enough water till tender.
2. Heat oil, add the sliced onion and fry till light brown.
3. Add the chopped tomatoes and fry for a few minutes.
4. Add the ginger-garlic paste, remaining turmeric powder and fry till light brown, then add the chicken pieces and little salt and fry till oil separates.
5. Add chilli powder, coriander powder mint leaves and 2 cups water and cook till the chicken is tender.
6. To the chicken add the cooked dal, crushed fried onions, 1/2-1 cup warm water, soaked and strained tamarind water.
7. Add crushed kasoori methi; simmer till completely cooked.

For Tadka

1. Heat oil or ghee, add musturd seeds and let them splutter
2. Then add curry leaves, cumin seeds, coriander seeds, slit green chillies and chopped cashew nuts
3. Fry for a minute and pour it on the cooked murgh daalcha.
4. Garnish with chopped coriander and serve hot with pulao, or ghee rice, or chapatti or naan or paratha and curd.