There is a hundred types of chickpea recipes in Pakistan especially in Lahore. People from Lahore love to eat Nan chane for breakfast. Chickpea curry is made with chicken lamb or beef like or their famously named Chane, Murgh Chole, Lamb Chane or just Chane, etc. Usually chickpea curry goes with fresh Nan bread. I make different type of chickpea curries but today we are making the easiest one, Chickpea with Chicken.
- Chicken 1 kg
- Chickpeas 1 & 1/2 cup (Boiled)
- Onions 2 finely sliced
- Tomatoes 3
- Garlic Cloves 6
- Ginger 1 inch crushed
- Chilli Powder 2 tsp
- Salt to taste
- Kashmiri Chilli Powder 1 tsp
- Turmeric Powder 1 tsp
- Dried Fenugreek Leaves 1 tsp
- Coriander one bunch finely chopped
Note: For boil chickpea soak them over night and then boil them until they get soft enough.
Instruction
- In a large pot heat up the vegetable oil on medium heat.
- Add the sliced onions until golden brown then add chopped garlic cloves, cook for 3-4 minutes until the onions are slightly softened.
- Add the crushed ginger and cook for 2 minutes.
- Add the chopped tomatoes then cook for 3-4 minutes, stirring, until the tomatoes soften.
- Add the salt, chilli powder, turmeric powder add Kashmiri chilli powder then cook the spices for 4-6 minutes adding a few tablespoons of water to prevent from burning.
- Add the chicken into the pan then gently mix the spices and cook for 8-10 minutes until the chicken changes colour.
- Add the water then allow to come to a gentle simmer before covering with a lid and cooking for 25-30 minutes until the chicken has almost cooked through.
- Add the boiled chickpeas and mix before covering and cook for 3-5 minutes.
- Add the dried fenugreek leaves and cook for another 2-3 minutes until thickened to your personal preference
- Add the finely chopped coriander and crushed cumin seeds then cook for 1 minute until the oil has separated – the oil has separated when there are small bubbles appearing and the oil has formed a thin layer on top
- Your chickpea chicken curry is ready!
Served
Served with Nan bread, Raita Chuttney, and cucumber and onion salad.
