1 hr 40 mins
Brian Holley's Note:
An Indian classic. The chicken is cooked in spiced Dhals. This was my fathers favourite, he always asked me to cook this dish for him. I still cook it but with a lump in my throat and a tear in my eye as he is no longer with us. There is plenty to do in this recipe so take your time. You could use precooked canned lentils but, the result is not the same. Prepare the chicken the day before cooking it.
My Private Note
Units: US | Metric
- 2 1/2 lbs skinless chicken, and jointed
- 1 teaspoon salt
- 1 inch cube fresh ginger, grated
- 6 garlic cloves, chopped
- 1 teaspoon coriander seed
- 1 teaspoon cumin seed
- 1 teaspoon fennel seed
- 4 green cardamoms
- 2 inches cinnamon sticks, broken into pieces
- 6 dried red chilies
- 10 peppercorns
- 2 bay leaves
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon black mustard seeds
- 6 tablespoons water
- 2 tablespoons ghee
- 4 ounces water
- 3 ounces yellow split peas
- 3 ounces red lentils
- 5 tablespoons oil
- 1 large onion, chopped
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 20 ounces warm water
- 1 teaspoon tamarind paste
- 1 tablespoon fresh coriander leaves, chopped
- 1Cut chicken breasts in two and sever the legs at the joint.
- 2With the salt mash the ginger and garlic to a pulp.
- 3In a grinder mix together the coriander seeds, cumin seeds, fennel seeds, cardamoms, cinnamon stick, dried chillies, peppercorns, bay leaves, fenugreek seeds, and the mustard seed. Mix in 6 tbsp water to make a past, add the garlic and ginger pulp mix well and add to the chicken, making sure that the meat is well coated. Refrigerate overnight.
- 4In a large pan melt the ghee over medium heat and fry the chicken with any juices for about 10 minutes.
- 5Add the water, bring to the boil and simmer covered for 20 minutes. Turn off the heat.
- 6Mix the split peas and lentils together and wash them till the water runs clear. Drain them.
- 7Heat the oil in another pan and fry the onions till just golden.
- 8Add the turmeric and garam masala, cook for 1 min, add the lentils and cook over low heat for 5 minutes.
- 9Add the water and salt bring to the boil, reduce the heat and cook for 30 minutes.
- 10Mash the dhal to make a smooth sloppy mixture and add this to the pan with the chicken inches.
- 11Bring to the boil, reduce the heat and cook for 30 mins,stirring to make sure that it does not stick or burn.
- 12Dissolve the tamarind in a little hot water and add this to the pan cook for 3 minutes.
- 13Serve with boiled rice and a good chutney.
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Nutritional Facts for Chicken Dhansak
Serving Size: 1 (662 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 887.2
- Calories from Fat 315
- Total Fat 35.0 g
- Saturated Fat 9.5 g
- Cholesterol 257.5 mg
- Sodium 810.2 mg
- Total Carbohydrate 39.4 g
- Dietary Fiber 10.2 g
- Sugars 7.3 g
- Protein 101.3 g
The following items or measurements are not included: