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.

Dhansak is a traditional Parsi dish that typically combines meat with lentils and vegetables, cooked in a spicy-sweet sauce. Chicken Dhansak is a popular variation, known for its rich, deep flavours and slightly tangy taste. It’s often enjoyed with rice and a wedge of lemon, balancing the flavours perfectly.

Ingredients:

For the Base:

• 1 finely chopped onion
• 2 pulverized tomatoes

Lentils:

• 1 cup red lentils (masoor dal), soaked in warm water for 15 minutes, then washed and drained

Marinated Chicken:

• 1 kilogram cubed chicken
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons dhania jeera (coriander-cumin powder)
• 1 tablespoon curry powder
• 1 teaspoon chili powder
• 1 tablespoon Kashmiri red chili powder
• 2 teaspoons tamarind powder
• 1 teaspoon haldi (turmeric)
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste

Cooking:

• 4 tablespoons oil
• 1 tablespoon ghee
• 2 bay leaves
• 1 small cinnamon stick
• 6 green cardamom pods
• 4 small green chilies (adjust to taste)
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1 cup water

Garnish:

• Fresh coriander, chopped

Instructions:

Prepare the Base:

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

Prepare the Lentils:

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

Marinate the Chicken:

1. 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.
2. Mix thoroughly to coat the chicken evenly. No need to marinate for long.

Cook the Curry:

1. In a medium heated pan, add 4 tablespoons of oil and 1 tablespoon of ghee.
2. Add 2 bay leaves, 1 small cinnamon stick, and 6 green cardamom pods. Fry for 1 minute until aromatic.
3. Add the finely chopped onion and fry until golden brown, about 5 minutes.
4. Add the marinated chicken and fry for 3 minutes, sealing in the spices and developing a bold flavour.
5. Add 4 small green chilies (adjust for heat preference) and the pulverized tomatoes. Mix well to combine.
6. Cook for another 3 minutes until the sauce begins to develop.
7. Add 1 tablespoon of kasuri methi and mix thoroughly.

Add Lentils and Simmer:

1. Add the soaked red lentils to the pan, mixing well to incorporate.
2. Pour in 1 cup of water, mixing to combine. The onions, tomatoes, and chicken will also release their own juices.
3. 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.

Final Touches:

1. Once the chicken is tender and the lentils are cooked, your Chicken Dhansak is ready.
2. Garnish with fresh chopped coriander for a burst of freshness.

Serving Suggestions:

• Serve the Chicken Dhansak with brown rice or basmati rice.
• A wedge of lemon on the side can add a lovely tang to balance the flavors.
• Pair with a simple cucumber and onion salad for a refreshing contrast.

Tips for Perfect Chicken Dhansak:

• Spice Control: Adjust the amount of chili powder and green chilies based on your heat preference.
• Consistency: Add more water if you prefer a thinner consistency. Adjust as needed during the simmering process.
• Flavour Balance: The tamarind powder adds a tangy flavour, but you can also use lemon juice or amchur (dried mango powder) if preferred.

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: Burmawala Kitchen 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

Ingredients

Servings

For the Base:

• 1 onion (finely chopped)
• 2 tomatoes (pulverized)

For the Lentils:

• 1 cup red lentils (masoor dal)

For the Marinated Chicken:

• 1 kilogram cubed chicken
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp dhania jeera (coriander-cumin powder)
• 1 tbsp curry powder
• 1 tsp chili powder
• 1 tbsp Kashmiri red chili powder
• 2 tsp tamarind powder
• 1 tsp haldi (turmeric)
• 1 tbsp garlic paste
• 1 tbsp ginger paste

For Cooking:

• 4 tbsp oil
• 1 tbsp ghee
• 2 bay leaves
• 1 small cinnamon stick
• 6 green cardamom pods
• 4 small green chilies (adjust to taste)
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 1 cup water

For Garnish:

• Fresh coriander, chopped

Instructions

Video ON

Prepare the Base:

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

Prepare the Lentils:

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

Marinate the Chicken:

1. 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.
2. Mix thoroughly to coat the chicken evenly. No need to marinate for long.

Cook the Curry:

1. In a medium heated pan, add 4 tablespoons of oil and 1 tablespoon of ghee.
2. Add 2 bay leaves, 1 small cinnamon stick, and 6 green cardamom pods. Fry for 1 minute until aromatic.
3. Add the finely chopped onion and fry until golden brown, about 5 minutes.
4. Add the marinated chicken and fry for 3 minutes, sealing in the spices and developing a bold flavour.
5. Add 4 small green chilies (adjust for heat preference) and the pulverized tomatoes. Mix well to combine.
6. Cook for another 3 minutes until the sauce begins to develop.
7. Add 1 tablespoon of kasuri methi and mix thoroughly.
8. Add Lentils and Simmer:
9. Add the soaked red lentils to the pan, mixing well to incorporate.
10. Pour in 1 cup of water, mixing to combine. The onions, tomatoes, and chicken will also release their own juices.
11. 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.

Final Touches:

1. Once the chicken is tender and the lentils are cooked, your Chicken Dhansak is ready.
   
2. Garnish with fresh chopped coriander for a burst of freshness.

Serving Suggestions:

1. Serve the Chicken Dhansak with rice

   
2. A wedge of lemon on the side can add a lovely tang to balance the flavours.
3. Pair with a simple cucumber and onion salad for a refreshing contrast.

Note

Spice Control: Adjust the amount of chili powder and green chilies based on your heat preference.

Consistency: Add more water if you prefer a thinner consistency. Adjust as needed during the simmering process.

Flavour Balance: The tamarind powder adds a tangy flavour, but you can also use lemon juice or amchur (dried mango powder) if preferred.

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