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

Squeeze of lemon juice, to serve

Handful of chopped coriander, to serve

Instructions

Step 1: Heat the oil or ghee in a large, heavy-based pan over medium heat. Add the chopped onions and cinnamon stick, cooking for a few minutes until the onions start to brown.

Step 2: Stir in the cumin seeds and mix well.

Step 3: Add the cubed butternut squash and cook for a few more minutes, then add the chopped garlic and cook for 1 minute.

Step 4: Add the chicken pieces and brown them for a few minutes. Stir in the turmeric, ground coriander, Kashmiri chilli powder, and tomato purée, coating the chicken evenly with the spices.

Step 5: Add the red lentils and canned chopped tomatoes to the pan. Rinse out the tomato can twice with water and add this to the pan as well. Season with salt to taste and bring the mixture to a simmer.

Step 6: Stir in the tamarind paste according to your taste preference, crumble in the dried fenugreek leaves, and combine well.

Step 7: Cover the pan and cook for 20 minutes, stirring halfway through to prevent sticking.

Step 8: Remove the lid and cook for a few more minutes to reduce the curry to your preferred consistency. The longer it simmers, the thicker it will become as the lentils break down.

Step 9: Finish by squeezing in fresh lemon juice and sprinkling chopped coriander on top before serving.

Tips & Variations

Use ghee instead of oil for a richer, more authentic flavor.

Swap butternut squash for pumpkin or sweet potato if preferred.

Adjust the tamarind paste gradually to balance tanginess to your liking.

Add more Kashmiri chilli powder for extra heat or reduce it for milder taste.

Serve with basmati rice or warm naan bread to soak up the sauce.

FAQs

Can I use chicken thighs instead of breast?

Yes, chicken thighs are perfect for this recipe as they stay tender and add extra flavor. Use skinless, boneless thighs cut into cubes for best results.

Is Chicken Dhansak spicy?

The spice level can be adjusted easily by varying the amount of Kashmiri chilli powder and tamarind. It typically has a mild to moderate heat with a tangy, flavorful sauce.