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Chicken Tikka Dhansak

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Prep Time 20 mins
Cook Time 20 mins
Servings 4

Ingredients
  

  • 3 tbsp vegetable oil
  • 2 tbsp ginger and garlic paste frozen Taj brand cubes are the best, defrosted in the microwave for 30 seconds
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 0.5 tsp paprika powder
  • 0.75 tbsp salt
  • 1 tbsp kasuri methi dried fenugreek leaves
  • 1 tbsp garam masala
  • 1 tsp brown sugar caster sugar is a suitable substitute
  • 10 tbsp tomato concentrate mix 2 tbsp tomato puree: 8 tbsp water
  • 2 onions finely chopped
  • 500 ml chicken stock
  • 500 g pre cooked chicken tikka
  • 160 g pre cooked red split lentils
  • 1 small tin ringed pineapple keep the juice for the ingredient below
  • 1 small tin pineapple juice
  • 2 tsp lime juice lemon juice is a suitable substitute
  • Bunch fresh coriander optional garnish

Instructions
 

Preperation

  • Pre-cook your marinated chicken tikka. I suggest using 0.75 breast / 1.5 thighs per portion. Use the Matt Cooper Bites Tikka Spice Blend for best results.
  • Pre-cook your lentils by adding 160g of lentils to 320ml of water. Bring to the boil and then simmer for 8 minutes, then drain.

Cooking the Dhansak

  • Add your vegetable oil to the pan on a high heat for 1 minute and then add the onion and cook for 3-4 minutes, stirring frequently.
  • Add the garlic and ginger paste and cook for 30 seconds.
  • Add salt, coriander powder, cumin powder, chilli powder, turmeric powder and paprika powder and cook for 30 seconds. Feel free to add 50ml of the chicken stock to ensure the spices don’t burn.
  • Add the tomato concentrate mix and turn the heat up high. Cook for 2-3 minutes and keep stirring frequently.
  • Add 200ml of the chicken stock and cook on a high heat for 3-4 minutes.
  • Repeat previous with another 200ml of chicken stock and cook until the curry has absorbed most of the stock and isn't watery
  • Add the cooked lentils, pre cooked chicken tikka, pineapple pieces, mango chutney, sugar, pineapple juice and lime juice. Turn to a medium heat and cook for 5-6 minutes.
  • Garnish with kasuri methi, garam masala, freshly chopped coriander and then serve.