Description
Chicken Dhansak brings together tender meat and hearty lentils in a delightful Persian-Indian fusion that’ll warm your soul on chilly evenings. Packed with aromatic spices and comforting textures, this one-pot wonder delivers a satisfying meal that feels like a culinary hug.
Ingredients
Scale
Proteins:
- 1.5 lbs boneless chicken thighs or breasts, cut into chunks
- 1 cup red lentils, washed and drained
Spices and Seasonings:
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt
- Black pepper
Base and Supporting Ingredients:
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tablespoon tomato paste
- 2 cups chicken broth or water
- 1 tablespoon vinegar or tamarind paste
- Fresh cilantro
- Optional: 1 tablespoon capers
Instructions
- Warm 2 tablespoons of oil or ghee in a large pot over medium heat (325-350°F). Sauté your 1 large finely chopped onion until it turns golden and translucent.
- Add 3 minced garlic cloves and your 1-inch grated ginger piece. Cook for 30-45 seconds until aromatic.
- Sprinkle 2 teaspoons ground coriander, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon garam masala, 1 teaspoon smoked paprika, and 1 teaspoon chili powder into the pot. Gently toast the spices for 20-30 seconds.
- Drop 1.5 lbs chicken chunks into the pot. Sear each piece until it develops a light golden exterior, about 3-4 minutes.
- Stir 1 tablespoon tomato paste into the chicken, coating each piece thoroughly.
- Pour 2 cups chicken broth and add 1 cup washed red lentils. Bring the mixture to a rolling boil.
- Reduce heat to low and simmer uncovered for 40-50 minutes. Stir your pot every 10 minutes to prevent sticking.
- Add 1 tablespoon vinegar or tamarind paste, salt, and black pepper 10 minutes before finishing. Optional: Stir in 1 tablespoon capers.
- Remove from heat and garnish with fresh chopped cilantro just before serving.
Notes
- Using a mix of red and yellow lentils creates a more complex flavor and smoother texture in your dhansak.
- Toasting whole spices before grinding releases deeper, richer aromatics that elevate the dish’s overall taste profile.
- For a vegetarian version, swap chicken with cubed firm tofu or mixed roasted vegetables and use vegetable broth.
- If short on time, prepare the dhansak in a pressure cooker, which reduces cooking time to about 20 minutes while maintaining rich flavors.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg