Chickpea And Chicken Fillet

RECIPE

2 cans of chickpeas, drained
2 small onions chopped
½ kg cubed chicken fillets
4 tomatoes chopped very finely, preferably crushed
Half teaspoon chilli powder
Half teaspoon paprika
Pinch of all spice (or garam masala as called in Urdu)
1 teaspoon cumin powder
Half teaspoon cumin seeds
Half teaspoon coriander powder
1 teaspoon salt
2 tablespoons cooking oil
chopped fresh coriander leaves
Half teaspoon crushed ginger & garlic paste

This set of seasoning is my personal choice. You are welcomed to make your own variations according to your taste and that of your family.

Preparation

Fry the chopped onions in oil until light golden brown. Add cumin seeds add chicken fillets and garlic & ginger paste and stir for a few minutes. Then, add chilli, paprika, coriander powder, cumin powder and salt. Stir for a couple of minutes. Keep adjusting the temperature of the cooker to make sure the heat is not too high to protect the spices from getting burned. Add the finely chopped or crushed tomatoes and keep stirring on medium-low heat until the oil begins to show a little. Now add the drained chickpeas into this mixture until well coated all over with the spices. Add water to make enough gravy, about 2 or 3 tea cups, or as per your personal taste. Cover and leave the chickpeas to cook for 20 minutes or until the gravy turns a little thick. When done, garnish with fresh chopped coriander leaves, and sprinkle pinch of all spice over the dish. That's it. You're done!

To make it more fancy, you can also add diced and peeled potatoes with the chickpeas while adding water.

It can be eaten with fried flatbread (puri), parata flatbread, sliced wholewheat or white bread, fried rice or plain boiled rice. The choice is yours coriander leaves
Half teaspoon crushed ginger & garlic paste

This set of seasoning is my personal choice. You are welcomed to make your own variations according to your taste and that of your family.

POSTED ON

17 Oct 2017

WOULD YOU LIKE TO ?

COMMENTS