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Brinjal Chicken

Chicken Dhanshak
(Murg Dhanshak)

Chicken Pumpkin

Chicken cooked with a combination of lentils and vegetables along with the usual spices. A very traditional and one of the most popular Parsi dishes. Chicken dhanshak with brown rice is a favorite sunday lunch in most parsi homes.

Indian Non - Vegetarian Recipes

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Serves: 4 
Cooking time (approx.):  minutes
Style: Indian Non-Vegetarian (Parsi)

1  cup(s) mix of pigeon peas (tuvar dal), red lentils (masoor dal) and split green gram (moong dal)
2  cup(s) red pumpkin dices
2  small eggplants cut into thick roundels
2  small potato(es) cut into thick roundels
2  tablespoon(s) fenugreek leaves chopped
2  small tomato(es) diced
2  small onion(s) diced
4  cups water
½  teaspoon(s) turmeric powder
salt to taste
8  medium pieces (about 800 grams) of chicken
1  tablespoon(s) roasted cumin powder
1  tablespoon(s) roasted coriander powder
1  teaspoon(s) curry powder or hot spice mix (garam masala) powder
2  tablespoon(s) oil
1  bay leaves
1  onion(s) chopped
1  teaspoon(s) tamarind paste
Finely chopped coriander leaves for garnishing

For the spice paste
½  peppercorns
4  cloves
4  cardamoms
2  teaspoon(s) cumin seeds
1  dried red (Kashmiri) chillies
4  green chillies chopped
8  garlic flakes
1  teaspoon(s) ginger grated
½  cup(s) chopped coriander leaves
½  cup(s) chopped mint leaves

    Wash and soak the lentils for about 5 hours.
    Grind all the ingredients under the spice paste.

  1. Pressure-cook the first ten ingredients for about 9  minutes. Blend to a coarse puree.
  2. Pour the puree in a heavy-bottomed pan along with the chicken, roasted cumin-coriander powders and hot spice mix (garam masala). Bring to a boil, cover and cook on low heat for about 10  minutes or till the chicken is almost cooked.
  3. Heat the oil in a pan and fry the bay leaves for a few seconds. Add the onions and fry for about 3  minutes or till they are golden brown.
  4. Add the ground spice paste and fry well for about 3  minutes or till the oil starts floating on the surface.
  5. Add the chicken with the gravy along with the tamarind paste. Add salt to taste if required. Bring to a boil. Cover and cook on low heat for about 15  minutes or till the chicken is cooked through.
    Garnish with finely chopped coriander leaves.


  • A comparitively small amount of dried fenugreek leaves (kasuri methi) can be used in place of fresh ones.
  • Kashmiri red chillies are less pungent and give a bright red color to the gravy. However, any other dry red chilly can be used.
  • In the absence of a pressure cooker, the lentils can be cooked along with the other ingredients in a large pot of boiling water. However, it would take more than double the time to cook.

Serve hot with: Ghee Rice, steamed rice or Indian bread (Roti).

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