Boneless Chicken Chana
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4
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Calories
277 kcal
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Course
Main Course, Dinner
Boneless Chicken Chana
Description
This Boneless Chicken Chana recipe features tender chicken cooked with chickpeas in a spiced gravy made from onions, tomatoes, garlic and ginger pastes, and a blend of Indian spices such as turmeric, Kashmiri chili, chili powder, coriander powder, and salt. Olive oil is used for sautéing the aromatics, creating a flavorful base.
The method involves browning onions, cooking spices to release their flavors, and then adding chicken pieces until lightly colored. Tomatoes are softened before yogurt is stirred in carefully to prevent curdling, creating a creamy texture. Canned chickpeas add substance and balance to the dish, simmered in water to develop a thick, rich sauce. Finally, fresh bullet chili, coriander, and ginger add herbal brightness and a touch of heat.
This curry pairs well with homemade chapatti, providing a satisfying meal with a blend of savory, spicy, and tangy notes. It can be served for lunch or dinner as part of a wholesome meal. The recipe includes nutritional facts as a courtesy but does not guarantee accuracy.
Ingredients
- 700 g chicken
- 50 ml olive oil
- 1 onion
- 2 tomato
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp chilli powder
- 1 tsp salt
- 1 tsp turmeric powder Haldi
- 1 tsp kashmiri chili
- 1 tsp coriander powder
- 100 g yogurt
- 200 g chickpeas Canned
- 350 ml water
- 1 bullet chili
- Coriander
- ginger
Instructions
- 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!
Notes
- The nutritional information is provided for guidance only and should not be considered exact.
- Using canned chickpeas simplifies preparation and ensures chickpeas are tender.
- Adding yogurt after tomatoes and stirring immediately prevents the sauce from curdling.
- This dish is traditionally served with chapatti or similar flatbreads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 44mg | 15% |
| Sodium | 455mg | 19% |
| Potassium | 420mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 762IU | 15% |
| Vitamin C | 25mg | 28% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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