Parsi Chicken Dhansak

Servings

4

Ready In:

1 Hour 60 minutes

Author:

Sandhya

Ingredients

  • 1 Whole Chicken
  • 1 1/2 Cup mixed lentils – (toor, moong, masoor)
  • Salt to taste
  • 8 Cloves
  • 3 Dry red chilies
  • 1 Star anise
  • ¼ Tsp grated nutmeg
  • 1 –Inch piece of mace
  • 8 Black peppercorns
  • 1 Tablespoon coriander seeds
  • 1 Litre Chicken Stock (you can substitute with water if you do not have stock)
  • 1 Tablespoon cumin seeds
  • ½ Tablespoon sesame seeds
  • 1 Teaspoon turmeric powder
  • ½ Bunch finely chopped coriander leaves.
  • 1 Tbsp tamarind
  • 1 Tbsp sugar
  • 1 Tsp Kasuri methi
  • 1 Tablespoon ginger garlic paste
  • 3 Cups of water
  • 4 Tbsp oil for cooking

Step by Step Instructions

  • In a bowl, add chicken, salt, ginger garlic paste, chili powder, turmeric and mix well.
  • Marinate the chicken for 1 hour.
  • Wash and soak the lentils for 20 mins and drain the water.
  • In a pressure cooker boil the lentils with chicken stock until soft.
  • Meanwhile, roast all the spices and then grind to a fine powder and set aside.
  • When the lentils are cooked, add tamarind juice and set it aside ensure the lentils are cooked soft and mix well with the tamarind juice.
  • Cook the marinated chicken for 15 mins by adding salt and add the lentil soup and bring it to boil by stirring it frequently.
  • Add 2 Cups of water, spice powder and salt if required and mix well and cook until you see a thick soup consistency.
  • Once done serve hot with rice or like soup adding some chopped onions.