Chicken Chana
Chicken chana blends chicken and chickpeas in a spiced gravy, creating a bold, aromatic dish perfect for rice or naan.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 50 ml Oil
- 600 g Chicken
- 200 g Chickpeas (Canned)
- 1 Large Onion
- 200 g Tomatoes (Canned)
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Salt
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 handful Coriander
- 1 tbsp Dried Fenugreek Leaves
Instructions
- 1
Heat Oil in a large pan over medium heat.
- 2
Add the Onion and cook, stirring occasionally, until softened, about 4-5 minutes.
- 3
Stir in the Garlic Paste and Ginger Paste, sautéing for 1-2 minutes until aromatic.
- 4
Add the Tomatoes and cook for 3-4 minutes, stirring often, until the oil begins to separate from the mixture.
- 5
Sprinkle in the Spices (Salt, Coriander Powder, Cumin Powder, Turmeric Powder, and Chilli Powder). Stir well and cook for 2-3 minutes to toast the spices and release their flavor.
- 6
Add 2 tablespoons of water (or liquid from the canned tomatoes) to prevent sticking and cook the mixture further for 3-4 minutes.
- 7
Add the Chicken pieces to the pan and cook for 6-8 minutes, stirring occasionally, until the color changes and the chicken is lightly seared.
- 8
Stir in the Chickpeas, ensuring they are evenly coated in the mixture, and cook for 3-4 minutes.
- 9
Pour in enough Water to cover the chicken and chickpeas. Bring to a boil, then reduce the heat, cover, and let it simmer for 15-20 minutes or until the chicken is tender and fully cooked.
- 10
Finish by adding the chopped Coriander and Dried Fenugreek, stirring well. Cook for an additional 1-2 minutes to combine the flavors.