split chickpea and chicken curry

split chickpea and chicken curry

split chickpea and chicken curry

this split chickpea and chicken curry or chana dal chicken is buttery, creamy, and protein-rich.

prep: 1 hour
cook: 2 hours
cuisine: pakistani
course: dinner, curry
serves: 7-9


for split chickpea
2 1/2 cups split chickpeas
3 cups water, for soaking
4 1/2 cups water
1 teaspoon turmeric
1 teaspoon salt
for chicken curry
2 lbs boneless chicken, cubes
3 tablespoons ghee
2-3 medium tomatoes, pureed
1 tablespoon salt
1 teaspoon turmeric
2 tablespoons coriander powder
1 tablespoon cumin powder
1/4 teaspoon nigella seeds
1/2 teaspoon cumin seeds
1 tablespoon red chili flakes
1 teaspoon red chili powder
1 teaspoon ground black pepper
1 tablespoon garlic powder
5-7 garlic cloves, sliced
1-2 medium onions, sliced
2-3 green chilies, finely chopped
2-3 tablespoons yogurt
1 1/2 teaspoons garam masala
1-2 tablespoons clarified butter


for split chickpea
Wash split chickpeas well and soak in water for 40 to 60 minutes at room temperature.

In a pot, cook the soaked split chickpeas with water, turmeric, and salt for 30 to 40 minutes over a low flame or until tender.
for chicken curry
Heat ghee in a large pot over a medium flame. Add chicken, tomatoes, salt, turmeric, coriander powder, nigella seeds, cumin seeds, red chili flakes, red chili powder, ground black pepper, garlic powder, garlic cloves, onion, and green chilies; cover with a lid and cook over a low flame for 10 to 15 minutes. Stir in yogurt and simmer for 5 to 10 minutes or until chicken is tender.

Add the cooked split chickpea and simmer for 15 to 20 minutes over a low flame.

Sprinkle garam masala and clarified butter; serve hot.
suitable: halal
keywords: chana dal chicken, dal chicken recipe, split chickpea and chicken curry
published: 07.07.2020

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