Name: Hairy Bikers Chicken Dhansak Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 1 tbsp coriander seeds; 1 tbsp cumin seeds; 1 tbsp crushed chilli flakes; 1 tsp green cardamom pods; 1 tsp black peppercorns; 1 tsp fenugreek seeds; 1 tsp mustard seeds; 6 cloves; 2 black cardamom pods; 1 star anise; 3cm cinnamon stick; ¼ tsp ground nutmeg; 1 tsp ground turmeric; 8 chicken thighs, skin on and bone-in; Juice of 1 lemon; 2 tbsp olive or coconut oil; 2 large onions, finely sliced; 15g ginger, finely grated; 6 garlic cloves, crushed or grated; 2 tbsp tomato purée; 2 tbsp tamarind paste; 150g split red lentils, well rinsed; 500ml chicken stock; 2 bay leaves; Salt and black pepper; Cooked basmati rice to serve; Plain yoghurt and fresh coriander to serve

This chicken dhansak recipe from the Hairy Bikers combines tender bone-in thighs with red lentils, tamarind paste, and a homemade spice blend. The result is a thick, tangy curry with a rich depth of flavour. It serves four and is ready in 75 minutes.

I love making this on a cold evening when I want something warming and full of spice. The lentils collapse into the sauce and give it that thick, satisfying texture that rivals any curry house.

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What Is Dhansak?

Dhansak is a classic Parsi curry with roots in Persian and Gujarati cooking. It was traditionally made with mutton or goat and a mix of lentils, giving the sauce its signature thick texture. The defining feature is the balance of sweet, sour, and spicy flavours, often achieved with tamarind, lemon, or pineapple.

The Hairy Bikers’ version comes from their book Our Family Favourites and is one of Si and Dave’s most loved chicken curry recipes.

Chicken Dhansak Ingredients

For the Homemade Dhansak Curry Powder:

1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp crushed chilli flakes or dried chillies
1 tsp green cardamom pods
1 tsp black peppercorns
1 tsp fenugreek seeds
1 tsp mustard seeds
6 cloves
2 black cardamom pods
1 star anise
3cm cinnamon stick
¼ tsp ground nutmeg
1 tsp ground turmeric

For the Curry:

8 chicken thighs, skin on and bone-in
Juice of 1 lemon
2 tbsp olive or coconut oil
2 large onions, finely sliced
15g ginger, finely grated
6 garlic cloves, crushed or grated
2 tbsp tomato purée
2 tbsp tamarind paste
150g split red lentils, well rinsed
500ml chicken stock
2 bay leaves
Salt and black pepper

How to Make Chicken Dhansak

Prepare the spice blend: Toast all the whole spices in a dry frying pan over medium heat for a few minutes, shaking the pan regularly, until fragrant. Transfer to a plate to cool, then grind in a spice grinder. Stir in the nutmeg and turmeric and store in an airtight jar.
Marinate the chicken: Season the chicken thighs generously with salt, then pour the lemon juice over them. Leave to marinate for at least 30 minutes.
Sear the chicken: Heat the oil in a large flameproof casserole dish over medium heat. Place the thighs skin-side down and sear until lightly browned and crisp. Flip, cook for a few more minutes, then remove and set aside.
Cook the onions and spices: In the same pan, cook the sliced onions over medium heat until softened and lightly coloured. Stir in the grated ginger, crushed garlic, and about 2 tablespoons of the curry powder. Cook for another couple of minutes until fragrant.
Build the sauce: Stir in the tomato purée and tamarind paste. Return the chicken to the pan and turn it over in the spices. Sprinkle in the rinsed lentils, pour over the stock, add the bay leaves, and season with salt.
Simmer the curry: Bring to a boil, stirring to prevent anything catching on the bottom. Reduce the heat, cover, and simmer for about 45 minutes. The chicken should be very tender and the lentils will have softened and thickened the sauce.
Finish and serve: Remove the bay leaves and taste for seasoning. Sprinkle with a little more curry powder, then serve hot with basmati rice, sliced green chillies, fresh coriander, and yoghurt on the side.

How Do You Make a Great Chicken Dhansak?

Marinate the chicken properly: Leaving the thighs in lemon juice and salt for 30 minutes tenderises the meat and builds flavour before any cooking begins.
Toast your own spices: Grinding your own whole spices makes a noticeable difference to the finished curry. A store-bought blend will work, but the freshly toasted version is far more vibrant.
Stir the lentils regularly: The red lentils create the thick, rich texture of the sauce as they break down. Give the curry a stir every so often while it simmers to stop them catching on the bottom of the pan.
Do not skip the tamarind: Tamarind paste gives dhansak its distinctive tangy, sour-sweet flavour. It is the ingredient that sets this curry apart from a standard chicken and lentil dish.
Use up the leftover curry powder: You will have more spice blend than you need for one batch. Use it to dust vegetables before roasting, stir it into houmous, or mix it with mayo and boiled eggs for a curried egg salad.
Cook it the day before: Like most curries, this dhansak tastes even better the next day once the flavours have had time to develop overnight in the fridge.

What Goes Well With This Curry?

Plain basmati rice is the classic pairing, as it soaks up the thick lentil sauce. For something a little more fragrant, try it with pilau rice. A cooling side of yoghurt or a quick raita made with crushed garlic and dried mint helps balance the heat.

Warm naan bread is perfect for scooping up the sauce. You can also add poppadoms, mango chutney, or a simple cucumber and onion salad for a refreshing crunch alongside the rich curry. Sprinkle a little extra curry powder over the top before bringing it to the table.

Does Chicken Dhansak Have Pineapple?

Many British Indian restaurant versions of dhansak include pineapple chunks and juice for sweetness. The Hairy Bikers’ version uses tamarind paste instead, which gives a deeper, more complex sour-sweet flavour without the fruit.

Both approaches work well. If you prefer the restaurant-style sweetness, stir in a small tin of pineapple chunks and a splash of the juice during the last ten minutes of cooking.

How Do You Store Leftovers?

Once cooled, store the chicken dhansak in an airtight container in the fridge for up to 3 days. The flavour often improves overnight as the spices develop further.

This curry also freezes well. Allow it to cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat thoroughly on the hob.

Nutrition Facts

Calories: 679 kcal
Total Fat: 33g
Saturated Fat: 7.9g
Protein: 58g
Total Carbohydrate: 32g
Dietary Fibre: 11g
Sugars: 12g
Salt: 1.5g

Frequently Asked Questions

Can I use boneless, skinless chicken? Yes, boneless thighs or chicken breast will both work. Bone-in thighs add more flavour and richness to the sauce, so if using boneless, reduce the simmering time by about 10 minutes.

What if I cannot find tamarind paste? You can substitute it with a mix of a little vinegar or lemon juice and a touch of brown sugar. This gives a similar sweet and sour balance, though the flavour will not be quite as deep.

Can I make this chicken dhansak in a slow cooker? Yes, sear the chicken and cook the onions and spices on the hob first, then transfer everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours until tender.

Is chicken dhansak sweet or spicy? It sits between the two, with tamarind and lentils providing a natural sweetness and tang while the spice blend brings warmth. You can adjust the heat by adding more or fewer chilli flakes to the curry powder.

What is the difference between dhansak and jalfrezi? Dhansak is a lentil-based curry with a thick, sweet-sour sauce, while a chicken jalfrezi is a drier, stir-fried dish made with peppers and onions. The two are very different in both texture and flavour.

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