Chicken Dhansak Recipe
Chicken Dhansak showcases the rich cultural influences behind the dish, combining Indian and British flavours to create a unique culinary masterpiece. The aromatic masala, carefully marinated chicken, and traditional cooking techniques all contribute to the dish's exceptional taste and texture.
Ingredients
- 500 g boneless chicken cut into pieces
- 150 g split red lentils masoor dal
- 2 tbsp oil
- 1 large onion finely chopped
- 4 garlic cloves minced
- 1 tbsp ginger grated
- 2 green chillies finely chopped
- 2 teaspoons dhansak masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.1 large onion, 2 tbsp oil
- Add the minced garlic, grated ginger, and chopped green chillies to the pan. Sauté for a few minutes until fragrant.1 tbsp ginger, 2 green chillies, 4 garlic cloves
- Add the dhansak masala, turmeric powder, cumin powder, coriander powder, and garam masala to the pan. Stir well to coat the onions and spices.2 teaspoons dhansak masala, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala
- Add the chicken pieces to the pan and cook until they are lightly browned on all sides.500 g boneless chicken
- Rinse the split red lentils under running water and add them to the pan. Stir well to combine.150 g split red lentils
- Pour in enough water to cover the chicken and lentils. Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes or until the lentils are cooked and the chicken is tender.
- Season with salt to taste. Garnish with fresh coriander leaves.Fresh coriander leaves, Salt to taste