Chana chicken is a type of Chana Masala or chickpea curry made with tomatoes, spices, and chicken. Chickpeas absorb the savory flavors beautifully and add their own nutty taste and buttery texture. Delightful! This dish is easy and a great place to start if you aren’t familiar with cooking Pakistani cuisine.
On the Ingredients
Chickpeas, also called garbanzo beans, are a legume that’s been cultivated in the Middle East for centuries. They’re an excellent source of plant proteins and have some great nutritional elements. Chickpeas contain manganese, folate (vitamin B9), copper, iron, zinc, phosphorus, magnesium, thiamine, vitamin B6, selenium, and potassium. Because of their high fiber, chickpeas may help keep you feeling full longer, aid in digestion, and help regulate blood sugar. (Read more on the health benefits.)
Garam Masala is a spice blend that hails from the Indian subcontinent, where it is a common ingredient in many dishes. It can be made with many different combinations, and no single variant is more authentic than others. A typical blend might include black and white pepper, cloves, mace, bay leaf, cumin, coriander, cloves, cinnamon, and cardamom. The word masala refers to a mix of spices, while garam means “heating the body.” In Ayurvedic medicine, it is used to elevate body temperature. In cooking, it gives food a wonderfully complex flavor and aroma.
Recipe Notes and Substitutions:
To make this recipe vegan or vegetarian, simply replace the chicken with more chickpeas and some diced potatoes. If you don’t eat rice, this dish is also perfectly delicious on its own.
Pakistani Chana Chicken
4
servings10
minutes45
minutes55
minutesChana chicken is a type of Chana Masala or chickpea curry made with tomatoes, spices, and chicken. Chickpeas absorb the savory flavors beautifully and add their own nutty taste and buttery texture. Delightful! This dish is easy and a great place to start if you aren't familiar with cooking Pakistani cuisine.
Ingredients
1 lb boneless chicken thighs (whole)
15 oz can chickpeas (drained and rinsed)
3 tbsp vegetable oil
1 medium onion (diced)
1/2 tsp cumin seeds
2 cloves garlic (grated)
1 1/2 tsp grated fresh ginger
2 tomatoes (diced)
1/2 cup water
1 1/2 tsp salt
1 tsp coriander powder
1/2 tsp turmeric powder
2 tsp chili powder
3/4 tsp garam masala powder
1/2 tsp black pepper
1/4 tsp cilantro (chopped)
fresh-made basmati rice for serving
Directions
- Heat the oil in a soup pot over medium-high heat. Add the onions and cumin seeds. Stirring frequently, saute until the onions start to turn golden brown on the edges.
- Add the garlic and ginger and saute for 30 seconds, then add the tomato, salt, chili powder, turmeric, and coriander. Reduce the heat to medium, cover, and cook for five minutes until the tomatoes have broken down.
- Add the chicken thighs and cook, stirring occasionally, for a few minutes, until the chicken color changes. Add the water and chickpeas.
- Bring to a boil, reduce to a simmer, cover, and let cook for 30 minutes until the chicken is tender.
- Add the garam masala, black pepper, and cilantro. Cook for another 2 minutes, then serve hot with basmati rice. Enjoy!
