Chicken cooked with a combination of lentils and vegetables along with the usual spices. A very traditional and one of the most popular Parsi dishes. Chicken dhanshak with brown rice is a favorite sunday lunch in most parsi homes. Serves:
4 Cooking time (approx.):
Indian Non-Vegetarian (Parsi)Ingredients:
For the spice paste:
- 1 cup(s) mix of pigeon peas (tuvar dal), red lentils (masoor dal) and split green gram (moong dal)
- 2 cup(s) red pumpkin dices
- 2 small eggplants cut into thick roundels
- 2 small potato(es) cut into thick roundels
- 2 tablespoon(s) fenugreek leaves chopped
- 2 small tomato(es) diced
- 2 small onion(s) diced
- 4 cups water
- ½ teaspoon(s) turmeric powder
- salt to taste
- 8 medium pieces (about 800 grams) of chicken
- 1 tablespoon(s) roasted cumin powder
- 1 tablespoon(s) roasted coriander powder
- 1 teaspoon(s) curry powder or hot spice mix (garam masala) powder
- 2 tablespoon(s) oil
- 1 bay leaves
- 1 onion(s) chopped
- 1 teaspoon(s) tamarind paste
- Finely chopped coriander leaves for garnishing
How to make Chicken Dhanshak:
- ½ peppercorns
- 4 cloves
- 4 cardamoms
- 2 teaspoon(s) cumin seeds
- 1 dried red (Kashmiri) chillies
- 4 green chillies chopped
- 8 garlic flakes
- 1 teaspoon(s) ginger grated
- ½ cup(s) chopped coriander leaves
- ½ cup(s) chopped mint leaves
- Wash and soak the lentils for about 5 hours.
- Grind all the ingredients under the spice paste.
- Pressure-cook the first ten ingredients for about 9 minutes. Blend to a coarse puree.
- Pour the puree in a heavy-bottomed pan along with the chicken, roasted cumin-coriander powders and hot spice mix (garam masala). Bring to a boil, cover and cook on low heat for about 10 minutes or till the chicken is almost cooked.
- Heat the oil in a pan and fry the bay leaves for a few seconds. Add the onions and fry for about 3 minutes or till they are golden brown.
- Add the ground spice paste and fry well for about 3 minutes or till the oil starts floating on the surface.
- Add the chicken with the gravy along with the tamarind paste. Add salt to taste if required. Bring to a boil. Cover and cook on low heat for about 15 minutes or till the chicken is cooked through.
- Garnish with finely chopped coriander leaves.
Serve hot with:
- A comparitively small amount of dried fenugreek leaves (kasuri methi) can be used in place of fresh ones.
- Kashmiri red chillies are less pungent and give a bright red color to the gravy. However, any other dry red chilly can be used.
- In the absence of a pressure cooker, the lentils can be cooked along with the other ingredients in a large pot of boiling water. However, it would take more than double the time to cook.
Ghee Rice, steamed rice or Indian bread (Roti).