Category: Chicken
Rating: 4.08
Servings: 8


Ingredients


2 1/4 lb chicken pieces, skinned
1 teaspoon salt; or to taste
1 inch cube ginger root; peeled & chopped
5 cloves garlic; peeled & chopped
1 grind next 10 ingredients in grinde; r:
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon fennel seed
4 cardamoms
1 stick cinnamon, 2-inches,broken up
5 chili peppers, red, hot, dried
10 peppercorns, black
2 bay leaves
1/4 teaspoon fenugreek seed
1/2 teaspoon mustard seed, black or white
2 tablespoon ghee, or unsalted butter
1/2 cup water,warm
----FOR THE DHAL----
1/3 cup toor dhal, or yellow split peas
1/3 cup masoor dhal, or red split lentils
5 tablespoon cooking oil
1 onion,large, finely chopped
1 teaspoon tumeric, ground
1 teaspoon garam masala
2 1/2 cup water, warm
1 teaspoon salt; or to taste
1 teaspoon tamarind concentrate

Directions: How to Cook Chicken Dhansak


1. Wash & dry chicken pieces & cut each into 2.

2. Add the salt to the ginger & garlic & crush to a pulp.

3. Make a paste of the 10 ground ingredients & the ginger/garlic pulp by adding 6 Tablespoons water. Pour this mixture over the chicken & mix to coat thoroughly. Cover & set aside for 4-6 hours or overnight in the refrigerator.

4. Melt the ghee or butter over medium heat & fry chicken for 6-8 minutes, stirring frequently. Add the water, bring to boil, cover & simmer for 20 minutes. Stir several times.

5. Meanwhile, mix together the split peas & lentils, wash & drain well.

6. Heat the oil over medium heat & fry onions for 5 minutes, stirring frequently. Add tumeric & garam masala, stir & fry for 1 minute. Add the pulses (beans), adjust heat to low & fry for 5 minutes, stirring frequently. Add the water & salt, bring to boil, cover & simmer 30 minutes until soft, stirring occasionally. Remove from heat.

7. Using a metal spoon, push some of the cooked pulses through a strainer until there is a very dry & coarse mixture left. Discard the coarse mixture & sieve the rest the same way.

8. Pour the sieved pulses over the chicken, cover & place the pan over medium heat. Bring to boil, reduce heat & simmer 20-25 minutes. Stir occasionally during the first half of the cooking time, but more frequently during the latter half, to ensure that the mixture doesn't stick to the bottom of the pan.

9. Dissolve the tamarind pulp in 3 Tablespoons boiling water. Add this to the chicken/dhal mixture, stir & mix thoroughly. Cover & simmer for 5 minutes. Stir in fresh coriander leaves for garnish & remove from the heat. Recipe By : The Complete Indian Cookbook


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Related recipes:
Chicken Tikka
Tandoori Chicken
Malai Chicken
Chicken Dopiazza (Indian Chicken Curry)
Murgh Tikka


Recent comments and reviews for this recipe:

mark writes:

This is a really great and authentic recipe. I used Anise seeds as well as fennel as I think it makes a subtle difference, but this is really good!!

Posted on 25 Oct 2010, 22:06 ET

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