Pan seared chicken on channa masala
Posted by : Rohit Panjwani
- Food Type : Non-Veg
- Cook Time : 01:30
- Cuisine : Indian
How to make Pan seared chicken on channa masala
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, 2 gram ghee with about 50gram curd for 500 gram chicken. I haven't added the macros for marination as they are negligible for the 100 gram chicken used.
Boil the 100 gram channa for 5 whistles, approx 20 mins (after soaking them for 5-8 hours, duh!)
Separate the boiled channa from its broth (save the broth)
Add 5 grams ghee to a pan
on medium heat, place the chicken breast over the ghee
let it roast on one side for 4-5 mins
While the chicken is getting cooked, add 5 gram ghee to another pan
Throw in all the dry spices (cloves, black peppercorns, bay leaf, etc)
add the chopped chilli
after stirring for 30 seconds, add in the boiled channa
stir the channa in the ghee for about 5 min
add about 50 ml channa broth
add all the masalas ( haldi, lal mirch, cumin powder, coriander, kasturi methi) and salt as per taste
cook the masala for 2 mins
add 100 ml channa broth
keep cooking it until the gravy has reduced to desired thickness
Hope you haven't forgotten about the chicken. You should have cooked it for 4-5 minutes on both sides.
Garnish the channa with coriander and place the chicken on the gravy. Bismillah!