Saffron Indian Bistro Recipe

Rinse and Cook Lentils

Rinse 1 cup lentils under cold water until water runs clear. Add lentils and 3 cups water to a medium saucepan, bring to a simmer over medium-high heat, then reduce to medium-low and cook, partially covered, until tender but not mushy, about 20–25 minutes. Skim foam if needed. Drain any excess liquid and set lentils aside.

Prep Chicken

Pat 600 g chicken thighs dry and season lightly with 0.5 tsp salt. Keep refrigerated until needed.

Warm 3 tbs oil or ghee in a large, heavy-bottomed skillet or Dutch oven over medium heat. When oil is hot, add 1 tsp cumin seeds, 0.5 tsp mustard seeds and 0.25 tsp fenugreek seeds (if using). Let them sizzle and pop for about 30 seconds until fragrant, taking care not to burn.

Add 1 large finely chopped onion and sauté until golden brown, about 8–10 minutes. Stir frequently so the onions caramelize evenly.

Add 4 minced garlic cloves and 1 tbs grated ginger; cook 1–2 minutes until aromatic, stirring so garlic does not brown.

Stir in the ground spices: 1 tsp turmeric, 1.5 tsp ground coriander, 1 tsp ground cumin, 1 tsp garam masala, 0.125 tsp ground cloves, 0.25 tsp ground cinnamon, 0.5 tsp red chili powder and 0.5 tsp smoked paprika (if using). Fry the spice mix for 45–60 seconds to bloom the flavors, stirring constantly.

Add 1 cup tomato puree and cook down 4–5 minutes until the raw tomato smell diminishes and the oil begins to separate slightly from the sauce.

Stir in diced green bell pepper and grated carrot; cook 3–4 minutes to soften the vegetables.

Add the chicken pieces to the pot, increase heat to medium-high and sear the chicken for 3–4 minutes, turning to lightly brown all sides. This seals flavors.

Season with the remaining salt (total 1.5 tsp) and add the cooked lentils. Gently fold to combine.

Stir in 1 tsp tamarind paste and 1 tsp brown sugar or jaggery to introduce the characteristic sweet-sour Dhansak balance. Add 0.75 cup water to adjust consistency as needed.

Bring the mixture to a gentle simmer, then reduce heat to low, cover partially and cook for 12–15 minutes, until chicken is cooked through (internal temperature 74°C / 165°F) and flavors have melded. Stir occasionally to prevent sticking and taste for seasoning; add more salt or chili if desired.

Uncover and simmer 2–3 minutes more if you want a thicker sauce, or add up to 0.25 cup more water for a looser curry.

Finish by stirring in 1 tbs lemon juice and 0.25 cup chopped cilantro. Adjust seasoning and remove from heat.

Spoon the Dhansak over cooked basmati rice or serve with naan. Garnish with additional chopped cilantro and lime/lemon wedges. Serve plain yogurt on the side if desired to balance heat.