Boneless Chicken Chana
by Nabeela Kauser
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 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 277 kcal
Cook Mode Prevent your screen from going dark
Add the olive oil and heat up on medium heat until hot
Add the diced onions then cook until lightly browned on medium heat for 4-5 minutes
Add the garlic paste and ginger paste then cook for 2-3 minutes
Add the chilli powder, salt, turmeric powder, Kashmiri chilli powder and coriander powder then cook the spices for 4-5 minutes
Add 50ml of the water and cook for 1-2 minutes
Add the chicken and increase the heat to high then cook for 4-5 minutes until the colour changes
Add the chopped tomatoes and cook for 3-4 minutes on medium heat until softened
Add the yoghurt and stir immediately to prevent any curdling then cook for 6-8 minutes
Add the boiled chickpeas and cook for 6-8 minutes -you could use canned chickpeas as well
Add the remaining 300ml of water then cover and cook for 8-10 minutes on medium heat
Add the chopped bullet chillies, ginger, and coriander then cook for 1-2 minutes
Serve alongside some homemade chapatti then enjoy!
Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.
Calories: 277 kcal Carbohydrates: 15 g Protein: 15 g Fat: 18 g Saturated Fat: 4 g Trans Fat: 0.1 g Cholesterol: 44 mg Sodium: 455 mg Potassium: 420 mg Fibre: 4 g Sugar: 5 g Vitamin A: 762 IU Vitamin C: 25 mg Vitamin D: 0.1 µg Calcium: 62 mg Iron: 2 mg
Keyword Chana, Chicken, Chickpeas, Cooking, Curry, Food, Recipe, Spicy