How to make Chicken Dhansaak -

A popular Parsi dish – chicken cooked with mixed dals, vegetables and dansaak masala.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Masala powder (मसाला पावडर)

Cuisine : Parsi

Course : Main Course Chicken

For more recipes related to Chicken Dhansaak checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Chicken Taquitos - SK Khazana Quick Grilled Chicken Chicken Lahori Pasta Raw Mango Chilli Chicken

Chicken Dhansaak

Chicken Dhansaak Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chicken Dhansaak Recipe

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

  • Masala powder dhansaak 1½ teaspoon

  • Onions 2 medium

  • Tomatoes 2 medium

  • Salt to taste

  • Turmeric powder ¼ teaspoon

  • Red chilli powder ½ teaspoon

  • Fresh mint leaves a few

  • Split Bengal gram (chana dal) soaked and unpolished 2 tablespoons

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

  • Split red lentils (masoor dal) soaked and unpolished 2 tablespoons

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

  • Oil 3 tablespoons

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

  • Potato cut into small cubes 1 large

  • Brinjals 3-4 small

  • Fresh fenugreek leaves (methi) roughly chopped ½ bunch

  • Green chillies broken 2

  • Ginger chopped 1 inch

  • 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


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.

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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.