Chicken Dhansak


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This Indian dish is served with lentils on a spicy sauce.

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Serving Size / Yield

4 servings


  • 1 C. lentils
  • 4 chicken pieces
  • 1/2 C. flour seasoned with pinch of salt, pepper, cumin, paprika and dry mustard
  • 1/4 C. oil
  • 2 med. onions, chopped
  • 2 garlic cloves, crushed
  • 1/2 tsp. cumin
  • 1/2 tsp. dry mustard
  • 1/2 tsp. paprika
  • 1/2 tsp. turmeric
  • 1/2 tsp. ground cardamom
  • 1/2 Tbs. tomato paste
  • 1 3/4 C. chicken stock
  • 1 bay leaf
  • salt
  • 1/3 C. raisins
  • 3/4 C. long grain rice
  • pinch turmeric

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Soak the lentils in water overnight. Rinse and drain. Dredge the chicken pieces in the seasoned flour, and fry them in the oil in a heavy pan for 12 minutes, covered. Turn the chicken from time to time to brown evenly. Transfer the chicken into a casserole dish. Preheat the oven to 350 degrees. In the same pan and oil used to fry the chicken, gently sauté the onion and garlic 4 minutes until soft. Add the spices and cook 1 minute. Stir in the tomato paste, chicken stock, bay leaf and pinch of salt. Bring to a boil, and simmer for 10 minutes.

Meanwhile, cook the lentils for 10 minutes in boiling salted water. Drain. Add the lentils and the raisins to the curry sauce. Pour the sauce over the chicken, cover and braise in the oven for 25 minutes. While the chicken is in the oven, boil the rice in salted water and a pinch of turmeric until it is tender. Arrange the rice on a large warm serving dish and place the chicken and lentils in the middle. Serve at once.

Serve with: Tangy Pineapple Chutney

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