Chicken Chana

Chicken Chana

5 from 3 votes
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.
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Chicken Chana

If you’re bored of your usual chicken curry, then this popular Lahori chicken chana curry is for you. It is loaded with aromatic spices, creamy tomato sauce, and succulent chicken. This chana masala chicken curry goes well with naan, parathas, or rice.

Flavourful, healthy, and delicious. The chickpeas soak up the rich flavour of the masala gravy to create a subtle taste of flavour in every bite. A definite recipe to add to your cookbook.

I have a lot of chicken curries on this website. From everything beginning from chicken tikka masala to butter chicken to chicken karahi. There is no one chicken curry recipe out there, and each one is special in its own regard.

This chicken and chickpeas curry recipe is a lot less common and not many people will have heard it. That’s not to say it’s not delicious because it absolutely is! Try it for yourself and see.

I like to use fresh chickpeas in this recipe, but you can use canned chickpeas to make things easier. If you love chickpeas, but you’re not a fan of chicken then check out my chickpea masala curry. It’s just as tasty and it’s perfect for everyone including vegans!

This is a very easy recipe to follow and if you’re a beginner chef just starting out then this chicken curry recipe is definitely for you. It’s great served over basmati rice or served with homemade naan bread. It’s loaded with spices, and it makes great leftovers. Although I doubt there will be any!

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through InstagramFacebookTwitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

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.
5 from 3 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner, Main Course
Cuisine Indian
Servings 6
Calories 277 kcal

Ingredients

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!

Video

Nutrition

Calories: 277kcalCarbohydrates: 15gProtein: 15gFat: 18gSaturated Fat: 4gTrans Fat: 0.1gCholesterol: 44mgSodium: 455mgPotassium: 420mgFiber: 4gSugar: 5gVitamin A: 762IUVitamin C: 25mgVitamin D: 0.1µgCalcium: 62mgIron: 2mg
Keyword Chicken, Chickpeas, Curry, Indian, Spicy
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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Nabeela

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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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