Chicken Dhansak: A Sweet and Spicy Parsi Delight
Chicken Dhansak is a beloved Parsi dish that combines the richness of lentils, the sweetness of vegetables, and the warmth of aromatic spices. This unique curry is a perfect balance of sweet, sour, and spicy flavors, making it a standout dish in Indian cuisine. Traditionally served with brown rice, Chicken Dhansak is a wholesome meal that’s both comforting and exotic. Whether you’re new to Parsi cuisine or a seasoned fan, this recipe will bring a taste of tradition to your table.
Why This Chicken Dhansak Recipe Works
This Chicken Dhansak recipe is a winner because it’s packed with layers of flavor and uses simple, wholesome ingredients. The combination of lentils, vegetables, and spices creates a hearty and nutritious dish that’s perfect for a family dinner or a special occasion. Plus, it’s a one-pot wonder, making cleanup a breeze!
Another reason to love this recipe is its versatility. You can adjust the spice level to suit your taste, and the lentils and vegetables make it a complete meal on its own. It’s also freezer-friendly, so you can make a big batch and enjoy it throughout the week.
What’s In Chicken Dhansak?
The magic of Chicken Dhansak lies in its unique blend of ingredients. Here’s what you’ll need:
- Chicken: Bone-in or boneless chicken pieces add protein and richness to the dish.
- Lentils: A mix of toor dal (split pigeon peas) and masoor dal (red lentils) provides a creamy texture and earthy flavor.
- Vegetables: Pumpkin, eggplant, and tomatoes add sweetness and depth to the curry.
- Spices: A blend of cumin, coriander, turmeric, and garam masala creates the signature Dhansak flavor.
- Tamarind: Adds a tangy note that balances the sweetness of the vegetables.
- Aromatics: Onions, garlic, and ginger form the flavor foundation of the dish.
How To Make Chicken Dhansak
This Chicken Dhansak recipe is straightforward and requires a bit of patience for the flavors to develop. Here’s how to make it:
Step 1: Cook the Lentils and Vegetables
- Rinse the lentils and soak them in water for 30 minutes. Drain and set aside.
- In a large pot, combine the lentils, chopped pumpkin, eggplant, tomatoes, and enough water to cover. Bring to a boil, then reduce the heat and simmer until the lentils and vegetables are tender (about 20-25 minutes).
- Once cooked, blend the mixture into a smooth puree using an immersion blender or food processor. Set aside.
Step 2: Marinate the Chicken
- In a bowl, combine the chicken pieces with yogurt, turmeric, salt, and a pinch of chili powder. Mix well and let it marinate for at least 30 minutes.
Step 3: Cook the Aromatics
- Heat oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown.
- Add minced garlic, ginger, and green chilies. Cook for 1-2 minutes until fragrant.
Step 4: Brown the Chicken
- Add the marinated chicken to the pot and cook until it’s lightly browned on all sides.
Step 5: Combine and Simmer
- Stir in the lentil and vegetable puree, along with the tamarind paste, cumin, coriander, and garam masala. Mix well.
- Add water if needed to achieve your desired consistency. Bring the mixture to a gentle simmer.
- Cover and cook on low heat for 30-40 minutes, stirring occasionally, until the chicken is tender and the flavors are well combined.
Step 6: Garnish and Serve
- Stir in fresh cilantro and adjust seasoning with salt if needed.
- Serve hot with brown rice or naan bread.
Sides for Chicken Dhansak
Pair your Chicken Dhansak with these delicious sides:
- Brown Rice: A traditional accompaniment that complements the flavors of Dhansak.
- Cucumber Raita: A cooling yogurt-based side to balance the heat.
- Pickled Vegetables: Adds a tangy crunch to complement the rich curry.
- Garlic Naan: Soft and fluffy, ideal for scooping up every last bit of curry.
Recipe FAQ’s
Can I Use Different Lentils?
Yes! While toor dal and masoor dal are traditional, you can use other lentils like moong dal or chana dal. Just adjust the cooking time as needed.
How Spicy Is Chicken Dhansak?
Chicken Dhansak has a mild to medium spice level. You can adjust the heat by adding more or less green chilies and chili powder.
Can I Make This Vegetarian?
Absolutely! Skip the chicken and add more vegetables like carrots, beans, or potatoes for a hearty vegetarian version.
Other Recipes To Try
- Parsi Prawn Patio: A sweet and tangy prawn curry with a tomato-based sauce.
- Dhansak Dal: A lentil-based version of Dhansak without meat, perfect for vegetarians.
- Rajma Masala: A hearty Punjabi kidney bean curry served with rice.
- Aloo Gobi: A simple yet flavorful potato and cauliflower curry.
- Kheema Pav: Spicy minced meat served with buttered buns, a Parsi street food favorite.
- Sali Boti: A rich and tangy mutton curry topped with crispy potato straws.
Chicken Dhansak
Ingredients
For the Lentil and Vegetable Puree:
- ½ cup toor dal split pigeon peas
- ½ cup masoor dal red lentils
- 1 cup pumpkin diced
- 1 cup eggplant diced
- 2 tomatoes chopped
- 4 cups water
For the Chicken Marinade:
- 1.5 lbs 700g chicken pieces
- ½ cup plain yogurt
- 1 tsp turmeric
- 1 tsp salt
- ½ tsp chili powder
For the Curry:
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 4 garlic cloves minced
- 1 tbsp ginger minced
- 2 green chilies slit
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tbsp tamarind paste
- Salt to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Cook Lentils and Vegetables: Rinse and soak lentils. Cook with pumpkin, eggplant, tomatoes, and water until tender. Blend into a puree.
- Marinate Chicken: Combine chicken with yogurt, turmeric, salt, and chili powder. Marinate for 30 minutes.
- Cook Aromatics: Sauté onions until golden. Add garlic, ginger, and green chilies. Cook until fragrant.
- Brown Chicken: Add marinated chicken and cook until lightly browned.
- Combine and Simmer: Stir in lentil puree, tamarind paste, and spices. Simmer for 30-40 minutes until chicken is tender.
- Garnish and Serve: Stir in cilantro and serve with brown rice or naan.
Notes
- Spice Level: Adjust green chilies and chili powder to suit your taste.
- Make Ahead: The curry tastes even better the next day as the flavors develop.
- Freezing: Freeze in an airtight container for up to 3 months.
- Vegetarian Option: Skip the chicken and add more vegetables for a hearty vegetarian version.
- Lentil Substitutes: Use moong dal or chana dal if toor dal is unavailable.
Nutrition
Enjoy your homemade Chicken Dhansak! Let us know how it turned out in the comments below!