Chana Chicken
Chicken curry is cooked in a usual way and chickpeas are boiled separately. And then combined with chicken to give it a creamy texture.
Servings 4
Ingredients
- 800 grams chicken
- 1 cup white chickpeas
- 1 onion
- 1 tablespoon ginger & garlic paste
- 2 tablespoon tomato puree
- 2 green chilies chopped
- ¼ teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon chana masala powder
- ¼ teaspoon garam masala powder
- 3 tablespoon yogurt
- ¼ cup mint leaves
- ½ cup chopped coriander leaves
- 4 tablespoon of cooking oil
- Salt to taste
Instructions
For the cooked chickpeas
- Soak 1 cup chickpeas overnight and boil with salt and set aside. From this, we need only 1 cup cooked chickpeas, not more than that. The rest of the boiled chickpeas can be stored in the freezer for future use.
For the curry
- Heat oil in a saucepan and fry onion till light golden. Then add 1 tbsp ginger & garlic paste and fry for 1 minute.
- Add 1/4 tsp turmeric powder, 1 tbsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp chana masala powder, and a little salt. Fry for 1 minute and then add 3 tbsp of yogurt and chicken pieces. Stir well, cover and cook chicken till it is fully done. Add a few drops of water if needed.
- Now add 2 tbsp of tomato puree and 1 cup of boiled chickpeas along with 1 cup of water in which the chickpeas were cooked.
- Add 1/4 tsp garam masala powder, green chilies, mint leaves and coriander leaves. Cover and cook on slow flame for 5 minutes.
To serve
- Serve the curry hot with roti or naan.