Chicken Dhansak

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.