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Chicken Dhansak
By : Mearl Fernandes
Category : Chicken
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
  1. Rub the washed chicken pieces with the salt and garlic paste and set aside for 15mins.
  2. Dry-roast the whole spices (garlic pods, cinnamon, cardamom, peppercorns, green chili, red chili and bay leaves) for a few minutes.
  3. Heat the olive oil and fry the oinions to a light brown.
  4. Add the dry-roasted spices and fry well for 1 minute.
  5. Add the powder spices (corriander, cumin, turmeric, garam masala) and fry well for another minute or two (add little water if its burning at the base).
  6. Wash and drain the chicken pieces well - remove as much water as possible. Pat dry.
  7. Add it to the spices along with some salt; toss it around till its evenly coated and turns from pink to white, almost light brown (about 3-5 mins on medium heat)
  8. Add 1/2-1 cup water, stir, cover and cook on medium heat for 10mins.
  9. Meanwhile, heat the ghee and fry the cumin, mustard and curry leaves till they splutter. Set aside.
  10. Add the vegetables, tamrind pulp and daal to the chicken and cover-cook for another 10 mins so that the chicken is completely done and the vegs are soft (not broken).
  11. Open, add the vinegar, mango pwd and the tempered mustard-cumin-curry leaves. Taste the salt and add if reqd.
  12. Garnish with dried methi leaves or fresh chopped cilantro.
  13. Serve hot with rice or naans.
Ingredients:
1 chicken cut to medium pieces
1 tsp garlic-ginger paste
1 tsp salt
3 tbsp olive oil
1 large onion - chopped
4-5 garlic pods - crushed
1 inch cinnamon stick
5-6 cardamoms
1/2 tsp peppercorns
1 slit green chilli
2-3 dried big red chilies
3-4 bay leaves
1 cup of 1 inch pieces potatoes/yams
1 cup of 1 inch carrot pieces
1 cup similar size brinjal/eggplant or drumstick pieces (optional)
1 cup washed chana daal
2 tbsp corriander pwd
1/2 tsp jeera/cumin powder
1/2 tsp pepper powder
1/2 tsp turmeric powder
1 tsp garam masala
2 tbsp tamrind pulp
2-3 tbsp ghee
1/2 tsp mustard seeds
1/2 tsp jeera/cumin
3 sprigs curry leaves
1 tsp mango powder
1 tbsp vinegar
Salt to taste
2 tbsp dried methi/fenugreek leaves or chopped fresh coriander to garnish
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