Chicken Dhansak

This Chicken Dhansak recipe is a sweet, spicy, and tangy Parsi curry that’s perfect for a comforting meal. Serve it with brown rice or naan for a complete and satisfying dinner!

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Course: Main Course

Cuisine: Indian

Keyword: Curry

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 380kcal

Equipment

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