Chicken Dhansak

Chicken Dhansak
Chicken Dhansak

Chicken Dhansak is the signature dish of Parsi cuisine. The secret ingredient that differentiates it from other Chicken recipes is the use of lentils as a base for the gravy. Consequently, you have a delicious recipe that has the goodness of health!
Traditionally, this dish is eaten with caremalised rice. However, you may have it with plain-boiled or fried-rice too! The gravy or curry here is actually the star and you would keep wanting for more! Try it to see for yourself!

Serves 4
500g chicken, washed
1 cup split pigeon peas, washed and soaked for 1/2 hour
1 tbsp red lentils, washed and soaked for 1/2 hour
1 tbsp green gram, washed and soaked for 1/2 hour
1 tbsp split Bengal gram, washed and soaked for 1/2 hour
1 tbsp black gram, washed and soaked for 1/2 hour
1 cube of chicken stock
3 tbsp oil
1 tsp cumin seeds
3 large onions, finely chopped
2 tbsp ginger-garlic paste
3 green chillies, chopped
1 tsp roasted cumin powder
1 tsp coriander powder
1 tsp red chilli powder
2 tsp turmeric powder
2 tsp salt
250g tomatoes, finely chopped
1 cup chopped coriander leaves
1 tsp garam masala powder

Step 1: Add the washed and soaked lentils in a pressure cooker along with the chicken stock cube. Add 1 litre water and boil it with 3-4 whistles. Let it cool down.
Step 2: Add 1 tsp salt and 1 tsp turmeric powder. Bring it to a boil. Mash the lentils with a blender or masher so that it blends with the water well.
Step 3: In a wok, heat oil. Add the cumin seeds, chopped onion, ginger-garlic paste and chopped green chillies and sauté till the onion turns soft.
Step 4: Add the roasted cumin powder, coriander powder, red chilli powder, turmeric powder and salt to this. Mix well.
Step 5: Add the tomatoes and chicken. Stir well. Lower the heat, cover and let it cook for about 10 minutes.
Step 6: Stir the chicken and cook till the chicken is done. Check seasoning.
Step 7: Add the cooked lentils to the chicken. Mix well. Add garam masala powder and half of the chopped coriander. Let it boil.
Step 8: Cover and cook further for 5 minutes. Garnish with the remaining chopped coriander. Serve hot with rice!

One Comment Add yours

  1. francisashis says:

    Thank you so much for sharing another lovely recipe.

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