Chicken Dhansak Parsi Recipe

Serves: 4 Save

Ingredients (24)

  • 1 cup lentils , a mixture of toor , masoor , urad and moong dal, 1/4 cup of each:
  • 4 1/4 cups (1 liter) chicken stock
  • 17 1/2 ounces (500 grams) boneless chicken pieces of your choice
  • 10 whole black peppercorns
  • 8 whole cloves
  • 1 (1-inch) piece cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1 (1-inch) piece mace
  • 2 large bay leaves
  • 1 star anise
  • 3 dry red chiles
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon fenugreek seeds
  • 1 teaspoon sesame seeds
  • 1 teaspoon turmeric powder
  • 1 large bunch fresh coriander (1/3 pound/150 grams), leaves only
  • 1 large bunch (1/3 pound/150 grams) fenugreek leaves
  • 1/2 bunch (2 1/2 ounces/75 grams) mint leaves
  • 1 tablespoon tamarind paste
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 tablespoons vegetable oil , canola or sunflower oil
  • Salt , to taste

Directions

Learn how to make this recipe at The Spruce Eats

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