How to make Chicken Dhansaak -

The popular Parsi dish of mixed dals, mixed vegetables and masalas, served with chicken.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Bengal Gram ( chana dal), Split pigeon peas ( Toovar dal)

Cuisine : Parsi

Course : Main Course Chicken

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Chicken Dhansaak

Chicken Dhansaak Recipe Card


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.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Dhansaak Recipe

  • Bengal Gram ( chana dal) soaked 2 tablespoons

  • Split pigeon peas ( Toovar dal) soaked 2 tablespoons

  • Split red lentil (masoor dal) soaked 2 tablespoons

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

  • Oil 3 tablespoons

  • Cumin seeds 1/2 teaspoons

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

  • Potato cut into small pieces 1 large

  • Brinjals 3-4 small

  • Fenugreek leaves (methi) roughly chopped 1/2 bunch

  • Green chillies broken 2

  • Ginger chopped 1 inch piece

  • Garlic 5-6 cloves

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Dhansak masala 1 1/2 tablespoons

  • Salt to taste

  • Fresh mint leaves chopped 1/4 cup

  • For Chicken

  • Chicken cut into 1 inch pieces 500 grams

  • Oil 2 tablespoons

  • Onions 2 medium

  • Tomatoes 2 medium

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Dhansak masala 1 1/2 tablespoons

  • Red chilli powder 1/2 teaspoon

  • 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. Meanwhile heat 2 tbsps oil in a non stick pan.

Step 5

Slice onions and add and sauté for 2-3 minutes. Add chicken and mix.

Step 6

Cut tomatoes into big cubes. Add salt, turmeric powder, dhansaak masala and red chilli powder to chicken and mix well.

Step 7

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.