Recipes
non-veg
Pan seared chicken on channa masala
By Rohit Panjwani
⏳ Prep Time: 90 minute
01 Aug 2020
Nutritional Overview
Calories
646 kcal
Protein
63 gm
Carbs
58 gm
Fats
18 gm
Ingredients
Channa (Black chickpeas) - 100 grams
Marinated chicken breast- 115 grams
Ghee - 10 ml
jeera - 1 tsp
cloves - 2
bay leaf - 1
green chilli - 2 chopped
Coriander leaves- 5 grams
cumin powder - 1 tsp
turmeric - 1/2 tsp
chilli - 3/4 tbsp
coriander powder - 1 tbsp
black peppercorns - 6
kastoori methi - 1 tbsp
Method
Step 1
I used chicken that I marinated in a mix of masala, curd and lemon juice. Masala I used was a mix of chilli, coriander, turmeric, dry mango powder, cum powder and black pepper, gram ghee with about gram curd for gram chicken. I haven't added the macros for marination as they are negligible for the gram chicken used.
Step 2
Boil the gram channa for whistles, approx mins (after soaking them for - hours, duh!)
Step 3
Separate the boiled channa from its broth (save the broth)
Step 4
Add grams ghee to a pan
Step 5
on medium heat, place the chicken breast over the ghee
Step 6
let it roast on one side for - mins
Step 7
While the chicken is getting cooked, add gram ghee to another pan
Step 8
Throw in all the dry spices (cloves, black peppercorns, bay leaf, etc)
Step 9
add the chopped chilli
Step 10
after stirring for seconds, add in the boiled channa
Step 11
stir the channa in the ghee for about min
Step 12
add about ml channa broth
Step 13
add all the masalas ( haldi, lal mirch, cumin powder, coriander, kasturi methi) and salt as per taste
Step 14
cook the masala for mins
Step 15
add ml channa broth
Step 16
keep cooking it until the gravy has reduced to desired thickness
Step 17
Hope you haven't forgotten about the chicken. You should have cooked it for - minutes on both sides.
Step 18
Garnish the channa with coriander and place the chicken on the gravy. Bismillah!
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