Chicken Dhansak

Immerse yourself in the rich, aromatic flavors of Chicken Dhansak, a hearty Indian-Parsi curry that masterfully blends tender chicken, creamy lentils, and a harmonious mix of spices. This comforting dish combines protein-packed toor dal and masoor dal with flavorful ingredients like tamarind paste, dried fenugreek leaves, and garam masala for a perfect balance of tangy, spicy, and savory notes. Enhanced by the deep caramelization of onions and a medley of ground spices, the slow-simmered curry creates a luscious, velvety sauce that wraps every bite in warmth. Served best with steamed basmati rice or fluffy naan, Chicken Dhansak is an irresistible fusion of health and indulgence that's perfect for a cozy dinner or an impressive meal for guests.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs (boneless, skinless, cubed)
• 100 grams Toor dal (yellow pigeon peas)
• 100 grams Masoor dal (red lentils)
• 2 medium-sized Onion (finely chopped)
• 2 medium-sized Tomatoes (finely chopped)
• 2 tablespoons Ginger-garlic paste
• 1 tablespoon Tamarind paste
• 1 teaspoon Fenugreek leaves (dried, kasuri methi)
• 1 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala
• 1 teaspoon Red chili powder
• 2 pieces Whole green chilies (optional)
• 2 tablespoons Vegetable oil
• 1 teaspoon (or to taste) Salt
• 1 teaspoon Sugar
• 2 tablespoons Cilantro (fresh, chopped)
• 500 milliliters Water

Directions

Step 1

Rinse the toor dal and masoor dal under running water until the water runs clear. Soak them in water for 20 minutes.

Step 2

In a large pot, add the soaked lentils and 300 milliliters of water. Cook on medium heat until the lentils are soft, about 20 minutes. Use a hand blender to mash the lentils into a smooth consistency and set aside.

Step 3

Heat vegetable oil in a deep pan or pot over medium heat. Add the finely chopped onions and sauté until golden brown, about 8 minutes.

Step 4

Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.

Step 5

Stir in the chopped tomatoes, turmeric powder, coriander powder, cumin powder, and red chili powder. Cook until the tomatoes break down and the mixture becomes a thick paste.

Step 6

Add the cubed chicken pieces to the pan and stir to coat them in the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the chicken starts to brown.

Step 7

Pour in the mashed lentils and 200 milliliters of water. Stir well to combine.

Step 8

Add the tamarind paste, fenugreek leaves, salt, and sugar. Simmer the curry on low heat for 20 minutes, stirring occasionally, until the chicken is tender and the flavors are well combined.

Step 9

If desired, add whole green chilies for an extra kick of heat and let them simmer for the last 5 minutes of cooking.

Step 10

Sprinkle garam masala and fresh chopped cilantro on top. Stir, taste, and adjust the salt or sweetness if needed.

Step 11

Serve hot with steamed basmati rice or naan bread.

Nutrition Facts

Serving size	(1792.4g)

Amount per serving	% Daily Value*
Calories	2013.8

Total Fat 86.0g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 470mg	0%
Sodium 2853.1mg	0%
Total Carbohydrate 146.0g	0%
Dietary Fiber 35.7g	0%
Total Sugars 35.1g
Protein 169.0g	0%

Vitamin D 35IU	0%
Calcium 333.7mg	0%
Iron 19.9mg	0%
Potassium 4411.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 33.2%

Carbs: 28.7%