Chicken Dhansak

Cook Time - 1.5 Hours plus marinating time

Serves - 4

Difficulty - Medium

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2 and 1/2 lbs boneless, skinless chicken breast cut into bite sized pieces

For the marinade:

1 TBS garlic paste

1 TBS ginger paste

1 tsp. Ground coriander

1 tsp. Cumin

1 tsp. Salt

In a bowl, cover the chicken pieces with the pastes and the spices, mix thoroughly, cover and refrigerate for at least two hours and up to overnight

2 TBS clarified butter or Ghee

1 tsp. Fennel seeds

1/2 stick cinnamon 

6 dried red chilies

1 tsp. Black mustard seeds

Melt the ghee in a large sauté pan over medium heat, add the above spices and stir until fragrant. Add the chicken, bump the heat up to medium high, and sauté, stirring frequently until cooked through, 20 minutes. Turn the heat to low.

For the lentils

1 onion roughly chopped

1/4 cup grapeseed or vegetable oil

1 1/2 tsp Turmeric 

1 tsp. Garam Masala 

4 green cardamom buds

2 bay leaves

4 oz. about 3/4 cup of red lentils

2 and 1/2 cups warm water

Directions —

Heat the oil up in a medium saucepan, medium heat, sauté the onion until translucent and soft. Add the rest of the spices and stir until soft and fragrant. Add more oil if it looks like the spices are getting too brown. Add the lentils and the water. Bring it to a boil, then cover and turn it down to low, medium. Keep checking and stirring. After 15 minutes, mash the mixture with the back of a spoon, cover and cook another 10 or 15 minutes, until the lentils are almost like a sauce. Add the lentil mixture to the chicken, stir and cook covered on low for another 20 to 30 minutes. Add fresh chopped cilantro and another 1/2 tsp. Garam Masala.
Chicken Dhansak