Boneless Chicken Chana
A hearty chickpea and chicken curry that is loaded with warming spices. Use canned chickpeas for an even quicker delight. Serve with chapatti for a delicious weeknight dinner.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 700 g Chicken
- 50 ml Olive Oil
- 1 Onions
- 2 Tomatoes
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Chilli Powder
- 1 tsp Salt
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Kashmiri Chilli
- 1 tsp Coriander Powder
- 100 g Yoghurt
- 200 g Chickpeas (Canned)
- 350 ml Water
- 1 Bullet Chillies
- Coriander
- Ginger
Instructions
- 1
Add the olive oil and heat up on medium heat until hot
- 2
Add the diced onions then cook until lightly browned on medium heat for 4-5 minutes
- 3
Add the garlic paste and ginger paste then cook for 2-3 minutes
- 4
Add the chilli powder, salt, turmeric powder, Kashmiri chilli powder and coriander powder then cook the spices for 4-5 minutes
- 5
Add 50ml of the water and cook for 1-2 minutes
- 6
Add the chicken and increase the heat to high then cook for 4-5 minutes until the colour changes
- 7
Add the chopped tomatoes and cook for 3-4 minutes on medium heat until softened
- 8
Add the yoghurt and stir immediately to prevent any curdling then cook for 6-8 minutes
- 9
Add the boiled chickpeas and cook for 6-8 minutes -you could use canned chickpeas as well
- 10
Add the remaining 300ml of water then cover and cook for 8-10 minutes on medium heat
- 11
Add the chopped bullet chillies, ginger, and coriander then cook for 1-2 minutes
- 12
Serve alongside some homemade chapatti then enjoy!