Chicken Dhansak
Immerse yourself in the rich, aromatic flavors of Chicken Dhansak, a hearty Indian-Parsi curry that masterfully blends tender chicken, creamy lentils, and a harmonious mix of spices. This comforting dish combines protein-packed toor dal and masoor dal with flavorful ingredients like tamarind paste, dried fenugreek leaves, and garam masala for a perfect balance of tangy, spicy, and savory notes. Enhanced by the deep caramelization of onions and a medley of ground spices, the slow-simmered curry creates a luscious, velvety sauce that wraps every bite in warmth. Served best with steamed basmati rice or fluffy naan, Chicken Dhansak is an irresistible fusion of health and indulgence that's perfect for a cozy dinner or an impressive meal for guests.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless, cubed)
- 100 grams Toor dal (yellow pigeon peas)
- 100 grams Masoor dal (red lentils)
- 2 medium-sized Onion (finely chopped)
- 2 medium-sized Tomatoes (finely chopped)
- 2 tablespoons Ginger-garlic paste
- 1 tablespoon Tamarind paste
- 1 teaspoon Fenugreek leaves (dried, kasuri methi)
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 2 pieces Whole green chilies (optional)
- 2 tablespoons Vegetable oil
- 1 teaspoon (or to taste) Salt
- 1 teaspoon Sugar
- 2 tablespoons Cilantro (fresh, chopped)
- 500 milliliters Water
Instructions
Rinse the toor dal and masoor dal under running water until the water runs clear. Soak them in water for 20 minutes.
In a large pot, add the soaked lentils and 300 milliliters of water. Cook on medium heat until the lentils are soft, about 20 minutes. Use a hand blender to mash the lentils into a smooth consistency and set aside.
Heat vegetable oil in a deep pan or pot over medium heat. Add the finely chopped onions and sauté until golden brown, about 8 minutes.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Stir in the chopped tomatoes, turmeric powder, coriander powder, cumin powder, and red chili powder. Cook until the tomatoes break down and the mixture becomes a thick paste.
Add the cubed chicken pieces to the pan and stir to coat them in the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the chicken starts to brown.
Pour in the mashed lentils and 200 milliliters of water. Stir well to combine.
Add the tamarind paste, fenugreek leaves, salt, and sugar. Simmer the curry on low heat for 20 minutes, stirring occasionally, until the chicken is tender and the flavors are well combined.
If desired, add whole green chilies for an extra kick of heat and let them simmer for the last 5 minutes of cooking.
Sprinkle garam masala and fresh chopped cilantro on top. Stir, taste, and adjust the salt or sweetness if needed.
Serve hot with steamed basmati rice or naan bread.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 8.9 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 918 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
