Chicken Dansak Recipe – Gandhi Indian Restaurant Stoke-on-Trent’s Signature Sweet & Spicy Masterpiece (2025 Edition)
Introduction: The Timeless Appeal of Chicken Dansak
The Chicken Dansak is a classic curry that perfectly captures the balance of sweet, sour, and spicy—a true harmony of flavors that defines Indian cuisine in the UK. At Gandhi Indian Restaurant, Stoke-on-Trent, this dish is a customer favorite thanks to its creamy lentil base, tender chicken, and tangy tamarind twist.
Born from Persian roots and Indian influence, Dansak combines slow-cooked lentils with aromatic spices, creating a dish that’s rich, comforting, and full of character.
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What Makes Gandhi Indian Restaurant, Stoke-on-Trent So Special
A Legacy of Authentic Flavors
Nestled in Stoke-on-Trent, Gandhi Indian Restaurant has been celebrated for its consistent quality, hospitality, and dedication to authentic Indian cooking. Every dish reflects careful craftsmanship and the chefs’ deep understanding of regional spices.
The Dansak That Wins Hearts
Among their many specialties, Chicken Dansak remains a standout favorite. Gandhi’s version masterfully combines lentils and spices with chicken, striking a balance between British comfort food and authentic Indian tradition.
Understanding Chicken Dansak: Persian Roots, Indian Soul
The History Behind the Dish
Dansak originated in the Parsi community, blending Persian stews with Indian spice culture. The result? A curry that’s hearty, flavorful, and layered with history.
The Flavor Profile Explained
Chicken Dansak brings together:
- Spiciness from red chili and garam masala
- Tanginess from tamarind or lemon
- Sweetness from sugar or pineapple juice
- Creaminess from mashed lentils
This combination creates a depth of flavor that’s both comforting and exotic—just like you’d find at Gandhi Indian Restaurant, Stoke-on-Trent.
Ingredients for Authentic Chicken Dansak
Core Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Chicken (boneless, cubed) | 500g | Protein base |
| Red lentils | 150g | Adds creaminess and body |
| Onion (chopped) | 2 medium | For curry base |
| Tomatoes (pureed) | 2 large | Adds richness |
| Garlic-ginger paste | 1 tbsp | Core flavor |
| Cumin seeds | 1 tsp | Tempering spice |
| Turmeric powder | ½ tsp | Color and warmth |
| Chili powder | 1 tsp | Spice level |
| Garam masala | 1 tsp | Aromatic blend |
| Tamarind paste | 1 tbsp | Tangy balance |
| Brown sugar or pineapple juice | 1 tbsp | Sweet undertone |
| Oil or ghee | 2 tbsp | Cooking medium |
| Fresh coriander | To garnish | Freshness |
Optional Additions for Enhanced Flavor
- 1 tbsp of cream or coconut milk for smoothness
- A pinch of fenugreek leaves (kasuri methi) for aroma
- Green chilies for extra spice
Step-by-Step Chicken Dansak Recipe
Step 1: Preparing the Lentils
- Rinse and boil lentils with 3 cups of water and turmeric.
- Cook until soft (around 15 minutes).
- Mash lightly and set aside.
Step 2: Creating the Masala Base
- Heat oil and add cumin seeds.
- Add chopped onions and sauté until golden brown.
- Stir in garlic-ginger paste, then add chili powder, garam masala, and salt.
- Add tomato puree and cook until thick.
Step 3: Cooking the Chicken
- Add chicken pieces to the masala and coat thoroughly.
- Cook for 10–12 minutes until browned and sealed.
Step 4: Combining and Simmering
- Mix the cooked lentils with the chicken masala.
- Add tamarind paste and water to reach your desired consistency.
- Simmer for 15 minutes on low heat.
Step 5: Finishing Touches
- Stir in sugar or pineapple juice to balance flavors.
- Garnish with coriander and a drizzle of ghee or cream.
- Serve hot with basmati rice or naan.
Perfecting the Restaurant Texture
- Slow simmering enhances the blend of lentils and spices.
- Use ghee instead of oil for authentic richness.
- Blend part of the lentils for a smoother texture while leaving some whole for body.
Serving Suggestions
Pair your Chicken Dansak with:
- Steamed or pilau rice
- Garlic naan or paratha
- Mint raita and onion salad
- A light mango chutney for contrast
This combination reflects the true Gandhi Indian Restaurant experience—balanced, flavorful, and hearty.
Nutritional Breakdown
| Nutrient | Approx. Amount (per serving) |
|---|---|
| Calories | 370 kcal |
| Protein | 35g |
| Fat | 12g |
| Carbohydrates | 30g |
| Fiber | 6g |
| Sodium | 280mg |
Health Note: High in protein and fiber, Chicken Dansak is great for balanced diets when served with brown rice or whole-grain bread.
Allergy Information and Dietary Considerations
| Allergen | Possible Source | Alternative Option |
|---|---|---|
| Dairy | Cream or ghee | Use coconut cream or vegetable oil |
| Garlic & Onion | In masala | Substitute with asafoetida (hing) |
| Tamarind | Adds tang | Replace with lemon juice or vinegar |
| Chili | Spice mix | Use sweet paprika for mild version |
| Mustard (optional) | Found in spice blends | Check ingredient labels |
Dietary Suitability:
- ✅ Gluten-free
- ✅ High-protein
- ❌ Not vegan (contains chicken)
- 🥛 Easily made dairy-free
⚠️ Allergy Alert: Important Notes for Sensitive Diners
At Gandhi Indian Restaurant, Stoke-on-Trent, food is freshly prepared, but cross-contamination may occur due to shared cooking spaces. If you’re cooking this recipe at home or dining out, please note the following:
- Nuts: While this recipe doesn’t use nuts, some spice blends or chutneys may contain traces of peanuts or almonds. Always verify ingredients.
- Gluten: Most natural spices are gluten-free, but processed sauces or tamarind pastes may include gluten additives. Check packaging labels.
- Dairy: Ghee and cream are commonly used; opt for coconut or vegan alternatives if lactose-intolerant.
- Chilies and Tamarind: Can trigger sensitivities or acid reflux. Adjust quantities to tolerance levels.
- Restaurant Disclaimer: When dining at Gandhi Indian or any restaurant, inform staff of all food allergies or intolerances before ordering.
🥘 Safety Tip: Always use fresh, certified allergen-free ingredients when recreating restaurant recipes at home.
Common Mistakes to Avoid
- Skipping the lentil mash: This gives Dansak its creamy texture.
- Overusing tamarind: It can overpower the sweetness.
- Cooking on high heat: Causes the sauce to split.
- Adding cream too early: Leads to curdling.
Chef’s Expert Tips
- Toast your spices before use to release essential oils.
- Use ripe tomatoes for a natural tang instead of canned.
- Add a charcoal smoke infusion for an authentic tandoor aroma.
- Let the curry rest for 10 minutes before serving—it enhances depth.
FAQs
1. What makes Chicken Dansak different from other curries?
Its balance of sweet, sour, and spicy flavors combined with lentils sets it apart.
2. Is Chicken Dansak very spicy?
It’s moderately spicy. You can easily adjust chili levels to suit your preference.
3. Can I make Chicken Dansak vegetarian?
Yes, simply substitute chicken with paneer, tofu, or vegetables.
4. Can I prepare it in advance?
Absolutely! Dansak tastes even better the next day as the flavors develop.
5. Is it healthy?
Yes—it’s packed with protein and fiber, and lower in fat than cream-based curries.
6. Where can I try the original version?
At Gandhi Indian Restaurant, Stoke-on-Trent. View their menu here.
Conclusion
The Chicken Dansak recipe from Gandhi Indian Restaurant, Stoke-on-Trent embodies warmth, flavor, and culture in every bite. Its mix of lentils, tangy tamarind, and spiced chicken is a testament to how Indian cuisine continues to inspire across generations.
Whether you’re savoring it at Gandhi’s or cooking it at home, Chicken Dansak is the perfect marriage of tradition, taste, and care—with a gentle reminder to always cook and eat safely, especially for those with allergies.
