Chicken Dhansak

Name: Chicken Dhansak
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 onion; 2 tomatoes; 1 cup red lentils; 1 kilogram cubed chicken; 1 tsp salt; 1 tsp sugar; 2 tbsp dhania jeera; 1 tbsp curry powder; 1 tsp chili powder; 1 tbsp Kashmiri red chili powder; 2 tsp tamarind powder; 1 tsp haldi; 1 tbsp garlic paste; 1 tbsp ginger paste; 4 tbsp oil; 1 tbsp ghee; 2 bay leaves; 1 small cinnamon stick; 6 green cardamom pods; 4 small green chilies; 1 tbsp kasuri methi; 1 cup water; Fresh coriander, chopped

Aamna Bawa 7th July 2024

Servings: 6 Total Time: 1 hr 5 mins Difficulty: Advanced

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Chicken dhansak is a Parsi curry of chicken and red lentils cooked in a sweet, sour and spicy sauce. This version gets its tang from tamarind, a little sugar for balance and heat from Kashmiri chilli and green chillies.

Aamna’s recipe is ready in about 1 hour 5 minutes, with no long marinating. The red lentils melt into the sauce and make it thick and hearty.

Why this recipe works

Red lentils. Soaked for 15 minutes, they cook down into a thick, comforting sauce.
Tamarind and sugar. They give dhansak its classic sweet and sour balance.
Whole spices first. Bay leaves, cinnamon and cardamom fried in oil and ghee give a fragrant base.
Kasuri methi. Dried fenugreek adds a warm, savoury finish.

Tips for the best chicken dhansak

Rinse the lentils. Soak, wash and drain them before they go in.
Blend the tomatoes. Pulverised tomatoes make a smooth sauce.
Adjust the heat. Use fewer green chillies for a milder dhansak.
Stir now and then. Lentils can catch on the bottom of the pan as the sauce thickens.

What to serve with chicken dhansak

Serve with rice and a wedge of lemon. For more lentil curries, try our chana dal gosht or dalcha.

Chicken Dhansak FAQs

What is dhansak?

A Parsi dish that cooks meat with lentils, and often vegetables, in a spicy, sweet and sour sauce. Read more in what is dhansak?

Is chicken dhansak spicy?

It is medium hot, balanced by the sweetness and tamarind. Use fewer green chillies for less heat.

What lentils are used in dhansak?

This recipe uses red lentils, also called masoor dal, which cook quickly and turn creamy.

Can I make chicken dhansak in a slow cooker?

You can, but this recipe is written for the hob and takes just over an hour. In a slow cooker, add the lentils with enough liquid and cook until the chicken is done.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Chicken Dhansak

Chicken Dhansak is a beautiful combination of Persian and Gujarati cuisine, offering a perfect blend of flavours with tender chicken and hearty red lentils. This dish is rich, comforting, and full of aromatic spices, making it a delightful treat for your taste buds

Author: Aamna Bawa Cooking Method: Curry Cuisine: Indian Courses: Dinner, Lunch Recipe Keys: High Protein Non Vegetarian

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Prep Time 5 mins Cook Time 60 mins Total Time 1 hr 5 mins Difficulty: Advanced Servings: 6 Estimated Cost: £ 10 Best Season: Suitable throughout the year

Instructions

Video

Prepare the Base:

Finely chop 1 onion and pulverize 2 tomatoes in a small food processor until smooth.

Prepare the Lentils:

Soak 1 cup of red lentils in warm water for 15 minutes, then wash and drain them.

Marinate the Chicken:

In a large bowl, combine 1 kilogram of cubed chicken with salt, sugar, dhania jeera, curry powder, chili powder, Kashmiri red chili powder, tamarind powder, haldi, garlic paste, and ginger paste.
Mix thoroughly to coat the chicken evenly. No need to marinate for long.

Cook the Curry:

In a medium heated pan, add 4 tablespoons of oil and 1 tablespoon of ghee.
Add 2 bay leaves, 1 small cinnamon stick, and 6 green cardamom pods. Fry for 1 minute until aromatic.
Add the finely chopped onion and fry until golden brown, about 5 minutes.
Add the marinated chicken and fry for 3 minutes, sealing in the spices and developing a bold flavour.
Add 4 small green chilies (adjust for heat preference) and the pulverized tomatoes. Mix well to combine.
Cook for another 3 minutes until the sauce begins to develop.
Add 1 tablespoon of kasuri methi and mix thoroughly.
Add Lentils and Simmer:
Add the soaked red lentils to the pan, mixing well to incorporate.
Pour in 1 cup of water, mixing to combine. The onions, tomatoes, and chicken will also release their own juices.
Bring to a gentle boil, then cover with a lid, lower the heat, and let it simmer for 45 minutes. Check occasionally to ensure everything is cooking well.