Description
Chicken Dhansak is a flavorful Indian curry combining tender chicken, red lentils, and butternut squash simmered with aromatic spices and tangy tamarind for a uniquely rich and comforting dish. This hearty recipe balances the earthiness of fenugreek and cumin with the warmth of Kashmiri chili and turmeric, finished with fresh lemon juice and coriander for brightness.
Ingredients
Scale
Main Ingredients
- 2 tbsp neutral-tasting oil (such as rapeseed), or ghee
- 1 large onion, finely chopped
- 1 cinnamon stick
- 1 tsp cumin seeds
- ½ butternut squash, peeled and cut into cubes
- 1 tsp finely chopped garlic
- 400g chicken breast or thigh, cut into cubes
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp Kashmiri chilli powder
- 1 tbsp tomato purée
- 150g can red lentils, drained and rinsed
- 400g can chopped tomatoes
- 1–2 tbsp tamarind paste, or to taste
- 1 tsp dried fenugreek leaves
- 1 squeeze of lemon juice, to serve
- Handful of chopped coriander, to serve
Instructions
- Heat the oil and sauté onions: Heat the oil or ghee in a large, heavy-based pan over medium heat. Add the finely chopped onions and cinnamon stick and cook for a few minutes until the onions start to brown, infusing the oil with the cinnamon’s aroma.
- Add cumin seeds and squash: Stir in the cumin seeds and mix well to release their flavor. Then add the cubed butternut squash and cook for a few more minutes, allowing the squash to begin softening.
- Incorporate garlic and chicken: Add the finely chopped garlic and cook for 1 minute until fragrant. Next, add the chicken cubes, browning them for a few minutes to seal in juices.
- Add spices and tomato purée: Sprinkle in the ground turmeric, ground coriander, Kashmiri chili powder, and stir in the tomato purée. Mix thoroughly to coat the chicken and squash evenly with the spice blend.
- Add lentils, tomatoes, and liquid: Pour in the drained red lentils and canned chopped tomatoes. Use the empty tomato can to add water twice into the pan to ensure there is enough liquid. Stir well and season with salt to taste before bringing it all to a gentle simmer.
- Add tamarind and fenugreek leaves: Stir in the tamarind paste to your preferred tanginess level and crumble in the dried fenugreek leaves. Mix well to incorporate these distinctive flavors into the curry.
- Simmer covered: Cover the pan and cook the curry for 20 minutes, stirring halfway through to prevent sticking and promote even cooking, allowing the lentils and squash to soften thoroughly.
- Reduce curry to desired consistency: Remove the lid and continue cooking for a few more minutes to thicken the sauce to your liking, as the lentils will break down further and enrich the curry.
- Finish and serve: Squeeze in fresh lemon juice to brighten the flavors and sprinkle with chopped coriander before serving hot for a fresh and vibrant finish.
Notes
- The choice of chicken breast or thigh affects the texture; thigh will yield a juicier curry.
- Adjust tamarind paste quantity to balance the sourness to your preference.
- Use Kashmiri chili powder for mild heat and lovely color; substitute with paprika if unavailable but adjust spice level accordingly.
- Red lentils break down during cooking, lending a creamy texture without the need for cream.
- Serve with steamed basmati rice or naan bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Chicken Dhansak, Indian curry, lentil curry, butternut squash, tamarind chicken, comfort food
