How To Make A Chickpea & Chicken Curry | Quick Chickpea Recipe | Quick & Easy Chicken Curry With Chickpeas
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Ingredients Required For Making Chickpea & Chicken Curry –
* Two cans (15.5 oz each) chickpeas/ 524 gm/3 cups of cooked chickpeas
* 640 gm/1.4 lb boneless, skinless chicken thighs or chicken breast. You can use any meat of your choice but I always like using boneless for this recipe.
* 2 large/ 335 gm/0.7 lb potatoes (optional)
* 1 dried bay leaf
* 4 green cardamoms
* 1 teaspoon turmeric powder (haldi powder)
* 2 teaspoons kashmiri red chilli powder or 1 teaspoon regular chilli powder or 2 teaspoon paprika. Please adjust the proportion of chilli powder according to your preference.
* 1 tablespoon ground coriander
* 1 teaspoon ground cumin
* 1 teaspoon garam masala powder
* 2 teaspoons whole cumin seeds (1 teaspoon to be added to oil in the beginning along with bay leaf and green cardamom + 1 teaspoon heaped to be dry roasted and ground)
* 1 large onion
* 2 teaspoons of finely grated ginger
* 1 tablespoon finely grated garlic
* 2 cups of hot water.
* 2 teaspoons salt or as per taste
* 1 teaspoon sugar (optional)
* coriander leaves for garnish
* sprinkle lemon juice, coriander leaves, chopped onions and sprinkle of roasted ground cumin seeds on top before serving
Serve this with any bread of your choice/naan/roti/poori/paratha
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I have several recipes on chickpeas on my channel
but this particular recipe is my favorite and you Are going to love it too hey everyone nomoshkar
and welcome to curries with bumbi pan out on Medium high heat with 3 tablespoons of oil once
the oil turns hot lower the heat to low and add A dried bay leaf along with a few cardamoms crack
open the pots a little bit before adding them to The oil so that they don't burst open and jump
out of the pan and you never know where they may Land add a teaspoon of cumin seeds and stir for
a few seconds then finely chopped onions into The pan along with a Sprinkle of salt that helps
the onion to soften up and you are going to love Hearing this you do not want a deep brown color
on the onions isn't that great to hear I mean It is for me because whenever it comes to frying
onions I hate onion sitting when the recipe calls For that deep brown color on the onions when they
reach this light brown color add finely grated Ginger and garlic fry the ginger and garlic
for about a minute and then add the chicken I am using boneless skinless chicken that I have
cut into small bite size pieces you can even use Chicken breast or lamb or mutton whatever you
prefer stir everything on high heat initially You will see the chicken releasing a lot of water
what you want to do is you want all that moisture To dry up when you see the oil dancing around the
sides you will know that the chicken is well fried Now I love adding potatoes but if you do not like
potatoes then you can leave them out happily for Us there is no happiness without Mr Potato Mr
Potato there and all smiles at my dinner table Okay guys then it's spice time turmeric powder
kashmiri red chilli powder you can even use Paprika if you want to avoid the heat then a good
amount of ground coriander a little bit of ground Cumin and freshly crushed black pepper stirred on
medium heat for a few minutes and then add salt I added just a splash of water to deglaze the
pan stir for another 2 minutes and then add 2 Cups of hot water I like this to be little liquidy
that's why I am adding 2 cups of water but if you Want a thicker consistency then add one and a
half cups of water then cover it on medium low Heat for 5 minutes after 5 minutes uncover and
add 2 cans of chickpeas along with garam masala Powder today I am using canned chickpeas because
it is sometimes good to take advantage of the Convenience available to you but you can even
soak dry chickpeas overnight cook them the next Day till tender and use them OK guys cover on
again on medium low heat for 10 more minutes in The meantime heat a pan on low heat add a heaped
teaspoon of cumin seeds and roast the seeds on Low heat till they are fragrant do not roast for
a long time as they will become bitter as soon as You get those beautiful wisps of Aroma take them
off heat and grind them using a mortar and pestle Or you can also grind them on your cutting board
with a rolling pin or you can use a spice grinder After 10 minutes give a taste test and
I like adding little sugar to balance The flavors but it is totally optional
sprinkle some of that beautiful aromatic Roasted ground cumin and remember to save
some for later now if you're thinking why
Cumin powder is used twice because freshly
roasted cumin powder is more aromatic and Is usually added at the end of cooking in
order to enjoy that roasted smell garnish With sliced onions coriander leaves if
you like coriander and a Sprinkle of that Roasted cumin powder along with lemon juice
please smash that like button for me bye bye
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