Murghi nu Dhansak

Name: Murghi nu Dhansak
Yield: Serves 6
Cuisine: Persian
Ingredients: 10 fresh mint leaves; 1 cup coriander leaves and stalks; 2 tbsp oil; 1 unripe green mango, peeled and cut; 1 tsp tamarind paste; 1 cup fried onions, crushed; 3 tomatoes, chopped; 2 tsp dhansak masalo; (see The Parsi Larder); 50 g | 2 oz jaggery; 4 green chillies; 1 tsp garam masalo; (see The Parsi Larder); 8 large dry red Kashmiri chillies or 2½ tsp chilli powder; 2 tsp crushed garlic; 1 tsp cumin powder; 3 cups water; 1 tsp crushed ginger; 125 g | 4 oz salted butter; 1 kg | 2.2 lb of chicken bone-in, cut in 8 pieces; 8 cups water; 1 tsp salt; ¾ tsp turmeric; ½ cup of red masoor lentil, washed; 1½ cup toor/tuar lentil, washed

Chicken Dhansak

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Route to Parsi Cooking

By Niloufer Mavalvala

Published 2024

About

Is dhansak cooked with chicken, really dhansak? There is some contention among devoted supporters of traditional dhansak made with lamb, mutton, or goat that it is not. And yet, recipes for dhansak cooked with chicken can be found in Vividh Vani, the earliest Parsi cooking record. The Western world took to making their dhansak with chicken decades ago, when access to lamb, mutton, and goat was harder. And isn’t it always good to have a choice?

Ever

Ingredients

Asia
India
Iran
Persia
Lunch
Gluten-free

Ingredients

Method