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1 - chicken, cut to medium pieces
1 tsp - garlic-ginger paste
1 tsp - salt
3 tbsp -
1 - large onion, chopped
4-5 -garlic pods - crushed
1 inch -
1/2 tsp - peppercorns
1 - slit
2-3 - dried big
1 cup - 1 inch pieces potatoes/yams
1 cup - 1 inch
1 cup - similar size brinjal/eggplant or
1 cup - washed
2 tbsp - coriander powder
1/2 tsp - jeera/cumin powder
1/2 tsp - pepper powder
1/2 tsp -
1 tsp -
2 tbsp -
2-3 tbsp -
1/2 tsp -
1/2 tsp - jeera/cumin
3 sprigs -
1 tsp -
1 tbsp -
salt to taste
2 tbsp - dried methi/fenugreek leaves or chopped fresh coriander to garnish
How to Make Chicken Dhansak
Rub the washed chicken pieces with the salt and garlic paste and set aside for 15 minutes.
Dry-roast the whole spices (garlic pods, cinnamon, cardamom, peppercorns, green chilli, red chilli and bay leaves) for a few minutes.
Heat the olive oil and fry the onions to a light brown.
Add the dry-roasted spices and fry well for 1 minute.
Add the powdered spices (coriander, cumin, turmeric, garam masala) and fry well for another minute or two (add a little water if it is burning at the base).
Wash and drain the chicken pieces well. Remove as much water as possible. Pat it dry.
Add it to the spices along with some salt; toss it around till it is evenly coated and turns from pink to white, almost light brown (about 3-5 minutes on medium heat).
Add 1/2-1 cup water, stir, cover and cook on medium heat for 10 minutes.
Meanwhile, heat the ghee and fry the cumin, mustard and curry leaves till they splutter. Set aside.
Add the vegetable, tamarind pulp and dal to the chicken and cover-cook for another 10 minutes so that the chicken is completely done and the vegetables are soft (not broken).
Open, add the vinegar, mango powder and the tempered mustard-cumin-curry leaves.
Garnish with dried methi leaves or fresh chopped cilantro.
Serve hot with rice or naans.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.