Ninja Speedi – Indian Restaurant Style Dhansak From Scratch
RESTAURANT QUALITY INDIAN CURRIES COOKED IN THE NINJA SPEEDI

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Ninja Speedi – Indian Restaurant Style Dhansak From Scratch

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Ingredients

Adjust Servings:
3 tablespoon Vegetable Oil
1" Cassia Bark (Cinnamon Stick) or 1/4 teaspoon sweet cinnamon
1 chopped very fine Brown/White Onion 175g each
2 grated Garlic Cloves or 2 teaspoon of lazy garlic/puree
1 cm Ginger (Grated) or 1/2 teaspoon of lazy ginger/puree
2 tablespoon Tomato Paste mixed with 4 tablespoons of water
1 teaspoon Coriander Powder
1 teaspoon Chilli Powder (Hot)
3/4 teaspoon Salt
1/2 teaspoon Cumin Powder
1/2 teaspoon Turmeric Powder
1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
40g Split Red Lentils rinsed and soaked in boiling water for 30 mins
2 tablespoons Sugar
1 teaspoon Lemon Juice
2 teaspoons Tamarind Sauce (not concentrate or fresh) I use Maggi brand, make sure it sauce not pure or concentrate
1/4 teaspoon Garam Masala Powder
1 Chicken Breast approx. 250g each
700ml Water (boiling)

Indian restaurant and takeaway style chicken dhansak made using the Ninja Speedi

Features:
  • Heat 3/5
  • Ninja Speedi
Cuisine:

Ingredients

Directions

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Ever wondered how to recreate your favourite Indian Restaurant or takeaway dhansak in your Ninja Speedi. This guide will show you how to get exactly the same fantastic results from scratch at home using only your Ninja Speedi

Embark on a culinary escapade with our Lentil-infused Chicken Dhansak, a classic dish that seamlessly blends the robust flavours of Indian spices with the heartiness of lentils. Originating from the Indian subcontinent, Dhansak is a beloved curry that has found a special place in the hearts of UK-Indian cuisine enthusiasts.

In this recipe, succulent chicken pieces are marinated in a tantalizing mix of ground coriander, cumin, turmeric and cinnamon and cooked to perfection, allowing the spices to permeate the meat and create a mouth-watering foundation for the dish.

The unique character of our Lentil-infused Chicken Dhansak lies in the incorporation of lentils, which not only add a delightful earthiness but also contribute to the dish’s thick and hearty consistency. The lentils, along with a harmonious blend of tamarind, garlic, and ginger, create a distinctive sweet and sour profile that elevates this curry to a whole new level of gastronomic delight.

Serve the Lentil-infused Chicken Dhansak with steamed basmati rice or warm naan bread to experience the full spectrum of flavours. This dish strikes a perfect balance between spice and sweetness, making it an ideal choice for those seeking a well-rounded and comforting meal.

Prepare to savour the complexities of my lentil-infused Chicken Dhansak—a dish that showcases the depth of Indian culinary expertise while offering a warm and satisfying embrace for your taste buds. Get ready to embark on a flavourful journey that combines tradition with innovation, creating a culinary masterpiece that embodies the essence of UK-Indian cuisine.

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Steps

1
Done

As the lentils will take the longest to cook and turn to mush it's important to rinse thoroughly and then soak in boiling water for 30 minutes before using. Drain before adding

2
Done

flip the smartswitch to air fry/hob
select sear/sauté
set to 4
select start/stop to begin cooking

add the oil, cassia bark and onions and sauté for 6-8 minutes stirring occasionally to soften

3
Done

add the tomato paste, garlic and ginger, stir and sauté for 1 minutes

4
Done

add the coriander powder, cumin, turmeric, salt, chilli powder, the rinsed, soaked and drained lentils and a little water, stir and sauté for 5 minutes

slowly add the remaining boiling water and combine

pull out the legs on the Cook & Crisp tray, then place the tray in the top position in the pot (this helps keep more moisture falling back into the pot to cook the dhal)

shut the lid and sauté for a further 20 minutes

5
Done

select start/stop to finish cooking

place the chicken pieces on the tray and drizzle over 1 teaspoon of oil

6
Done

close the lid and flip the smartswitch to rapid cooker
select speedi meals
set the temperature to 200˚c
set time to 5 minutes
select start/stop to begin cooking

7
Done

when the time is up remove the chicken and lift the tray using silicone-tipped tongs

add the seared chicken back into the sauce along with the sugar, lemon juice, garam masala and tamarind sauce

combine, place the tray back in then close the lid

8
Done

flip the SmartSwitch back to AIR FRY/HOB
select SEAR/SAUTÉ
set to 4
select START/STOP to begin cooking for 10 minutes

to reduce to a thicker sauce you can open the lid up to allow more water to evaporate

sprinkle over some chopped coriander, stir and serve

== NOTE== for each additional serving you may need to increase the reduction time by 5 minutes

Josh

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Ninja Speedi – Indian Restaurant Style Pre-Cooked Chicken From Scratch
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Easy Indian Base Gravy (Quicker Recipe, Less Fuss, Same Great Result 30 minute base)
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Ninja Speedi – Indian Restaurant Style Pre-Cooked Chicken From Scratch
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Easy Indian Base Gravy (Quicker Recipe, Less Fuss, Same Great Result 30 minute base)
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