Chicken Dhansak Recipe

Chicken Dhansak Recipe

Chicken Dhansak is served with Brown Rice and Kachumbar salad.


Preparation Time : 30 mins
Cooking Time : 40 mins
Total Serving : 5
Ingredients For Chicken Dhansak Recipe :
  • mixed lentils - toor, masoor, urad and moong (1/4 cup each) :     1 cup
  • chicken pieces of your choice - boneless :     500 gms
  • black peppercorns :     10
  • cloves :     8
  • cinnamon :     1
  • grated nutmeg :     1/4 tsp
  • piece of mace :     1
  • large bay leaves :     2
  • star anise :     1
  • dry red chillies :     3
  • cumin seeds :     1 tbsp
  • coriander seeds :     1 tbsp
  • fenugreek seeds :     1/2 tsp
  • sesame seeds :     1 tsp
  • turmeric powder :     1 tsp
  • bunch each of fresh coriander leaves and fenugreek leaves (approximately 150 gms/ 0.33 lbs each) :     1 large
  • bunch mint leaves (approximately 75 gms/ 0.17 lbs) :     1/2
  • tamarind paste :     1 tbsp
  • garlic paste :     1 tbsp
  • ginger paste :     1 tbsp
  • vegetable/ canola/ sunflower cooking oil :     2 tbsps

Preparation Method for Chicken Dhansak Recipe :

  • Wash the lentils well. Put them in a deep pan, add the chicken stock, salt to taste and a cup of water. Boil till the lentils are soft. Add more water if required.
  • While the lentils are boiling. Heat a griddle or heavy-bottomed flat pan on a medium flame and dry roast all the spices (except the turmeric and nutmeg) till they begin to release their aroma. Remove from the fire, cool and then grind to a fine powder in a dry coffee or spice grinder. Mix in the turmeric and nutmeg and blend well. Keep aside.
  • When the lentils are cooked soft, whisk them to get a smooth soup-like consistency. Keep aside.
  • Heat the cooking oil in a pan on a medium flame and when hot, add the fresh coriander, fenugreek and mint leaves to it. Fry till soft. Remove from the fire and cool. Grind into a smooth paste in a food processor.
  • Heat a deep, heavy-bottomed pan on a medium flame and add the lentils, ginger, garlic and tamarind pastes and bring to a boil, stirring frequently to prevent sticking. The consistency should always be like a medium-thick soup. Add a cup of water, the spice powder and coriander-fenugreek-mint paste you made earlier, salt if required and the chicken pieces. Mix well.
  • Simmer and cook till chicken is done. Add more water to maintain consistency.
  • Serve Dhansak hot with Brown Rice and Kachumbar salad.

Chicken Dhansak Recipe Videos :