Chicken Dhansaak- SK Khazana

A highly nutritious and wholesome meal which is an abundant source of protein, fibre, vitamins and minerals. It has a mix of various vegetables and is infused with the amazing dhansaak masala that always adds a touch of flavour that can never go wrong. This is a Sanjeev Kapoor exclusive recipe.

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Chicken Dhansaak- SK Khazana

Main Ingredients Chicken, Toor dal
Cuisine Indian
Course Main Course Chicken
Prep Time 3.30-4 hour
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Chicken Dhansaak- SK Khazana

  • 750 grams Chicken cut into 2 inch pieces on the bone
  • 1/2 cup Toor dal
  • 1/4 cup Split skinless green gram soaked for 2 hours
  • 1/4 cup Split green gram soaked for 2 hours
  • 1/4 cup Split skinless red lentil soaked for 2 hours
  • 100 grams Red pumpkin peeled and cut into cubes
  • 1 large Potato peeled and cut into cubes
  • 1/2 cup Fresh fenugreek leaves chopped
  • 1-2 Long brinjals
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • 1 tablespoon Ghee
  • 1 teaspoon Cumin seeds
  • 2 medium Onion finely chopped
  • 1 1/2 tablespoons Ginger-garlic-green chilli paste
  • to serve Pickled onion rings
  • to serve Lemon wedges


  1. Take Tata Sampann Toor Dal in a large bowl and soak it with sufficient water for 2 hours.
  2. Add split skinless green gram, split green gram, split skinless red lentil and soaked Tata Sampann Toor dal in a pressure cooker.
  3. Add pumpkin, potato, fenugreek leaves and roughly chop brinjal and add. Sauté for a minute.
  4. Add salt, turmeric powder and 2 cups water, mix and cover and cook under pressure till 4-5 whistles are given out.
  5. Heat ghee in a non-stick pan, add cumin seeds and let them change colour. Add onions and sauté on medium heat till they turn golden brown.
  6. Add ginger-garlic-green chilli paste and mix well. Cook for 1 minute. Add tomatoes and mix well. Cook till they turn soft and pulpy.
  7. Add dhansaak masala and red chilli powder. Add 1 cup water, mix and cook till the oil separates.
  8. Add chicken, salt and sauté for 4-5 minutes on high heat. Reduce the heat to low and cook for 8-10 minutes.
  9. Open the cooker once the pressure has reduced completely and blend the gram-vegetable mixture with a hand blender till it becomes smooth.
  10. Add the gram-vegetable mixture into the chicken and mix well. Add ½ cup water and mix well.
  11. Add salt and 1 cup water, cover and cook for 5-7 minutes or till the chicken is cooked completely. Switch the heat off.
  12. Squeeze the juice of lemon and mix well. Transfer into a serving bowl and garnish with coriander sprig.
  13. Serve hot with pickled onion rings and lemon wedges.