Hairy Bikers Chicken Dhansak Recipe

This thick, tangy Hairy Bikers Chicken Dhansak Recipe is made with tender bone-in chicken thighs, red lentils, and a homemade spice paste, ready in about 1 hour and 15 minutes. The lentils slowly break down as they simmer, thickening the sauce naturally until it coats the spoon perfectly. I love making this when I want a curry house classic without the heavy grease.

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Better Than Takeaway

I used to think dhansak was just another generic curry until I tried making it from scratch using Si and Dave’s method. The difference is staggering—instead of an overly oily sauce, you get a rich, complex gravy thickened by the lentils themselves rather than cornstarch or excessive cream. The combination of tamarind and homemade spice paste gives it that signature sweet-sour profile that you often miss in rushed takeaway versions.

The first time I made this, I was tempted to skip the homemade spice blend and just use a jar, but taking the ten minutes to toast and grind the spices completely transformed the dish. It wasn’t just heat; it was aromatic and deep, sticking to the chicken thighs in a way that pre-ground powder never does. It taught me that the “faff” of toasting spices is actually the most important step in a proper British Indian Restaurant style curry.

Hairy Bikers Chicken Dhansak Recipe Ingredients

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

For the Dhansak Spice Blend:

• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp dried chilli flakes
• 1 tsp green cardamom pods
• 1 tsp black peppercorns
• 1 tsp fenugreek seeds
• 1 tsp yellow mustard seeds
• 6 cloves
• 2 black cardamom pods
• 1 star anise
• 3cm cinnamon stick
• 1/4 tsp freshly ground nutmeg
• 1 tsp ground turmeric

How To Make Hairy Bikers Chicken Dhansak Recipe

1. Marinate the Chicken: Place the chicken thighs in a bowl and season generously with salt. Pour over the lemon juice and toss to coat. Set this aside for 30 minutes to let the flavours penetrate the meat.
2. Toast the Spices: While the chicken marinates, place all the whole spices for the spice blend (excluding nutmeg and turmeric) in a dry frying pan over medium heat. Toast them for 2-3 minutes, shaking the pan regularly, until they are aromatic and slightly darkened.
3. Grind the Blend: Transfer the toasted spices to a plate to cool slightly. Grind them into a fine powder using a spice grinder or pestle and mortar. Stir in the ground nutmeg and turmeric.
4. Sear the Chicken: Heat the oil in a large flameproof casserole dish or heavy-based pan. Add the chicken thighs skin-side down and cook until the skin is golden brown and crisp. Flip and cook for another minute, then remove from the pan and set aside.
5. Cook the Aromatics: Add the sliced onions to the same pan (keep the chicken fat). Fry gently for 8-10 minutes until soft and golden. Stir in the grated ginger, garlic, and 2 tablespoons of your freshly ground spice blend. Cook for 2 minutes until fragrant.
6. Build the Sauce: Stir in the tomato purée and tamarind paste. Return the chicken to the pan, turning it to coat in the spice mixture.
7. Simmer: Pour in the split red lentils and chicken stock. Add the bay leaves and season with a pinch of salt. Bring everything to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.
8. Finish: Check that the chicken is tender and the lentils have collapsed into the sauce. If it’s too thick, add a splash of water. Serve hot.

Recipe Tips

• Don’t skip the bone-in meat: Chicken thighs with the bone in release gelatine as they cook, which gives the curry a silky mouthfeel that breast meat simply cannot provide.
• Rinse lentils thoroughly: Red lentils can be dusty. Rinse them in a sieve under cold running water until the water runs clear to prevent a grainy texture in your sauce.
• Tamarind is key: The unique flavour of dhansak comes from the balance of hot, sweet, and sour. If you can’t find tamarind paste, a mixture of lime juice and a little brown sugar is a decent substitute, though tamarind adds a deeper, fruitier sourness.
• Adjusting the heat: This spice blend has a kick. If you prefer a milder curry, reduce the dried chilli flakes in the spice mix or remove the seeds from the dried chillies before toasting.

What To Serve With Chicken Dhansak

Since this curry is quite rich and thickened with lentils, it pairs beautifully with fluffy basmati rice to soak up the sauce. A crisp, fresh kachumber salad (cucumber, tomato, and onion) cuts through the richness of the chicken skins perfectly. For a full feast, add a plain naan bread to scoop up the lentils.

How To Store

This curry tastes even better the next day as the spices have more time to meld. Store leftovers in an airtight container in the fridge for up to 3 days. It also freezes brilliantly for up to 3 months; just defrost thoroughly in the fridge before reheating gently on the stove, adding a splash of water if the lentils have thickened too much.

FAQs

Can I use chicken breast instead?
Yes, but cut it into large chunks and add it only for the last 20 minutes of cooking so it doesn’t dry out. The sauce won’t be quite as rich without the bones.

Do I have to make the spice blend from scratch?
For the authentic Hairy Bikers experience, yes. However, you can use a good quality store-bought dhansak paste or powder if you are short on time, though the flavour won’t be as vibrant.

Is this dish gluten-free?
Yes, as long as your spices and stock are gluten-free. Lentils are naturally gluten-free, making this a great option for coeliacs.

What if my sauce is too thick?
Lentils are thirsty and will continue to absorb liquid even after cooking. Simply stir in a little hot water or extra stock until you reach your desired consistency.

Can I make this vegetarian?
Absolutely. Swap the chicken for chunks of butternut squash or sweet potato and use vegetable stock. The cooking time remains similar.

Nutrition

• Calories: 679 kcal
• Total Fat: 33g
• Saturated Fat: 7.9g
• Cholesterol: 180mg
• Sodium: 1500mg
• Total Carbohydrate: 32g
• Protein: 58g

Try More Recipes:

• Hairy Bikers Beetroot Soup Recipe
• Hairy Bikers Bakewell Tart Recipe
• Hairy Bikers Chestnut and Mushroom Pie Recipe