Description
Easy Chicken Dhansak recipe is a delicious chicken curry. It’s a healthy chicken dhansak Parsi dish prepared with boneless chicken, nutritious lentils, vegetables, and flavorful spices. This chicken dhansak is authentic recipe originated from Persian and Indian cooking. Check how to make chicken dhansak curry with lentils at home.
Ingredients
Scale
Lentils
- 1/4 cup toor dal or split yellow pigeon peas
- 1/4 cup masoor dal or split red lentils
- 1/4 cup moong dal or split green gram
- 1/4 cup chana dal or split Bengal gram
- water (to cook and soak lentils)
Chicken Marination
- 500 grams skinless and boneless chicken pieces diced (mostly thighs or breasts)
- 1 tablespoon ginger garlic paste
- salt (according to taste)
Chicken Dhansak
- 1 + 2 medium onions chopped
- 2 small brinjals or aubergine(diced)
- 1 medium carrot (diced)
- 1 medium potato (peeled and diced)
- 100 grams red pumpkin (diced)
- 4 tablespoons fresh methi leaves chopped (fenugreek leaves)
- 1 tablespoon fresh mint leaves chopped (pudina)
- 1 tablespoon fresh coriander leaves chopped
- 1/2 + 1/2 teaspoon turmeric powder
- 1 tablespoon vegetable oil or sunflower oil
- 2 large bay leaves
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 2 tablepsoon dhansak masala
- 2 tomatoes chopped
- 1 teaspoon lemon juice
- fresh coriander leaves chopped (for garnish)
Instructions
- To make chicken dhansak, rinse and soak the lentils in sufficient water overnight or at least 3 hours before cooking in a large bowl. Take 1 tablespoon of ginger-garlic paste and necessary salt, and rub it on the chicken pieces. Marinate this chicken for overnight or at least 30 minutes.
- To cook, first transfer soaked lentils along with water, 1 chopped onion, diced brinjals, diced carrot, diced potatoes, and diced pumpkin to a pressure cooker.
- Also add the chopped methi leaves (fenugreek), chopped pudina (mint leaves), and coriander leaves with 1/2 teaspoon turmeric powder and salt.
- If required, add more water to the cooker and cover it. Then pressure cook it, till you get 4 – 5 whistles. Let the cooker cool naturally, then blend the mixture very well for a thick consistency.
- Heat oil in a large pan on medium heat. Fry the bay leaves for a few seconds. Add the 2 chopped onions and sauté till they get golden brown.
- Then add the ginger garlic paste, and stir fry for about 1 minute. Now add 1/2 turmeric powder, red chili powder, dhanasak masala, and salt. Sauté stirring for another minute or till fragrant.
- Add the tomatoes, and sauté stirring occasionally for 2 – 3 minutes or till they get soft and pulpy.
- To the mixture masala, add the marinated chicken, and mix well. Cook well with this masala for 4 – 5 minutes. Add 1 cup water, stir well, cover, and get it cooked for 10 – 12 minutes, stirring occasionally.
- Then add the blended mixture (dal and vegetables) to this chicken and mix them well. Bring it to a boil and simmer for 4 – 5 minutes. Add the lemon juice, stir well, and simmer for another 2 minutes. Adjust the seasoning with salt, and serve chicken dhansak Parsi style with fresh coriander garnished.
Notes
- it is better to use boneless chicken diced and skinless. Also, chicken breasts and thighs go well.
- soak the lentils before cooking, it will reduce cooking time.
- chicken can be replaced by mutton or lamb.
- Category: Chicken Dish
