Lina's Chicken Dhansak: Today
Updated / Monday, 12 Jan 2026 16:53
Lina's Chicken Dhansak: Today
Ingredients
- 5 chicken breasts, cut into big chunks
- 150g Channa dal
- 1 large onion, finely chopped
- 2 plum tomatoes, chopped
- ½ aubergine, diced
- ½ butternut squash peeled and diced
- 2–3 green chillies, slit
- 5 cloves garlic grated
- 1 inch ginger grated
- 3 tbsp vegetable oil or ghee
- 1 tsp turmeric powder
- 2 bay leaves
- 1 tsp cumin powder,1 tsp coriander powder,1 tsp brown mustard seeds, 1cm stick of cinnamon-dry roasted and grind
- 1 tbsp tamarind pulp juice (or juice of half a lemon)
- 1 tbsp brown sugar or jaggery
- Salt, to taste
- Fresh coriander, for garnish
Method
- Prepare lentils and vegetables: Wash and soak the lentils for 30 minutes.
- Drain and add to a large pot with the aubergine and butternut squash and enough water to cover.
- Add salt, turmeric, bay leaves and bring to a boil. Simmer until lentils and vegetables are soft (about 20–25 minutes).
- Use a hand blender or mash the mixture until mostly smooth. Set aside.
- Cook the Chicken: Heat oil or ghee in a large pan over medium heat.
- Add fenugreek seeds (if using). Sauté for 30 seconds.
- Add chicken and cook until light brown
- Add chopped onions and fry until golden brown.
- Stir in garlic, ginger, and green chillies. Cook for 1–2 minutes.
- Add cumin, coriander, cinnamon and mustard powder mix
- Add chopped tomatoes and cook until soft and the oil begins to separate.
- Combine and simmer: Add the mashed lentil and vegetable mixture to the chicken and stir well.
- Add tamarind pulp and brown sugar. Mix thoroughly.
- Check for consistency: add water if needed for a thick stew-like texture.
- Simmer for 15–20 minutes on low heat, stirring occasionally, until chicken is cooked through and flavours are well blended.
- Taste and adjust salt, sweetness, or sourness as desired.
- Garnish with fresh coriander before serving.
- Serve hot with steamed basmati rice or naan.
