How to make Chicken Dhansak - A popular Parsi dish – chicken cooked with mixed dals, vegetables and dansaak masala.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल)

Cuisine : Parsi

Course : Main Course Chicken

Chicken Dhansak Recipe Card

Chicken Dhansak

Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

For more recipes related to Chicken Dhansak checkout Cholar Daler Murgi. You can also find more Main Course Chicken recipes like Green Masala Chicken Curry, Khau Swe, Kori Kachpu, Thai Style Roast Chicken with Peanut and Honey Noo.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chicken Dhansak Recipe

  • Split Bengal gram (chana dal) soaked, 2 tablespoons

  • Split pigeon pea (toor dal/arhar dal) soaked 2 tablespoons

  • Split red lentils (masoor dal) soaked 2 tablespoon

  • Split green gram skinless (dhuli moong dal) soaked 2 tablespoon

  • Oil 3 tablespoons

  • Cumin seeds ½ teaspoon

  • Red pumpkin (bhopla/kaddu) cut into small cubes 100 grams

  • Potato cut into small cubes 1 large

  • Small brinjals 3-4

  • Fresh fenugreek leaves (methi) roughly chopped ½ bunch

  • Green chillies broken 2

  • Ginger chopped 1 inch pieces

  • Garlic cloves chopped 5-6

  • Turmeric powder ¼ teaspoon

  • Red chilli powder ½ teaspoon

  • dhansaak masala 1½ tablespoons

  • Salt to taste

  • Fresh mint leaves chopped ¼ cup

  • For chicken -

  • Chicken cut into 1-inch pieces on the bone 500 grams

  • Oil 2 tablespoons

  • Onions 2 medium

  • Tomatoes 2 medium

  • Salt to taste

  • Turmeric powder ¼ teaspoon

  • dhansaak masala 1½ tablespoons

  • Red chilli powder ½ teaspoon

  • Fresh mint leaves a few


Step 1

Heat 3 tbsps oil in a pressure cooker, add cumin seeds, pumpkin, potato, chana dal, tuvar dal, masoor dal and moong dal and mix well.

Step 2

Cube brinjals and add. Add fenugreek leaves, green chillies, ginger and garlic and mix well.

Step 3

Add 3 cups of water, turmeric powder, red chilli powder, dhansaak masala and mix. Add salt and mint leaves and mix.

Step 4

Cover the cooker with the lid and cook under pressure till 3 whistles are given out.

Step 5

Meanwhile heat 2 tbsps oil in a non stick pan. Slice onions and add and sauté for 2-3 minutes. Add chicken and mix.

Step 6

Cut tomatoes into big cubes.

Step 7

Add salt, turmeric powder, dhansaak masala and red chilli powder to chicken and mix well. Add ¼ cup water, cover and cook.

Step 8

Grind tomatoes to a puree and add to the chicken. Tear a few mint leaves and add. Mix well, cover and cook.

Step 9

Switch off the heat under the pressure cooker and let it remain for 10 minutes. Open the lid and mash the mixture with a hand blender. Adjust salt.

Step 10

Add this mixture to the chicken and mix well. Cover and cook for a few minutes.

Step 11

Serve hot with brown rice and kachumber.