Chicken Dhansak

Recipe by
Total Time:
15-30 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

Ingredients

  • 1 - chicken, cut to medium pieces
  • 1 tsp - garlic-ginger paste
  • 1 tsp - salt
  • 3 tbsp - olive oil
  • 1 - large onion, chopped
  • 4-5 -garlic pods - crushed
  • 1 inch - cinnamon stick
  • 5-6 - cardamoms
  • 1/2 tsp - peppercorns
  • 1 - slit green chilli
  • 2-3 - dried big red chillies
  • 3-4 - bay leaves
  • 1 cup - 1 inch pieces potatoes/yams
  • 1 cup - 1 inch carrot pieces
  • 1 cup - similar size brinjal/eggplant or drumstick pieces (optional)
  • 1 cup - washed channa dal
  • 2 tbsp - coriander powder
  • 1/2 tsp - jeera/cumin powder
  • 1/2 tsp - pepper powder
  • 1/2 tsp - turmeric powder
  • 1 tsp - garam masala
  • 2 tbsp - tamarind pulp
  • 2-3 tbsp - ghee
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - jeera/cumin
  • 3 sprigs - curry leaves
  • 1 tsp - mango powder
  • 1 tbsp - vinegar
  • 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.

EXPLORE CATEGORIES