Heat Oil in a wok and add chopped Garlic, Bay Leaves & Cinnamon, Sauté for a minute. Add chopped Onions and sauté for 3-4 minutes. Add Tomato Puree, Chili & Turmeric Powder, Garam Masala, Curry Powder, Cumin & Coriander Powder. Add Salt and mix it well. Cover and simmer for 5 minutes. Add Yoghurt and simmer for another 5 minutes. Add Chicken pieces to the gravy and mix it well. Cover and cook Chicken for 15 minutes. Add cooked Chickpeas, Kasoori Methi and mix it gently. Cover and simmer for 2 minutes and add chopped Green Chillies & Fresh Coriander. Cover and simmer for 2 minutes. Chicken Chickpea Curry is now ready. Serve it with Naan or Steamed Rice…Enjoy 😋
You may also visit my YT channel to watch video of the recipe at ‘Ayeshas Kitchen Chronicles’
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Thank you all for upvoting my dish ❤️
Here’s the recipe for those interested
Chicken Chickpea Curry
Ingredients:
Whole Chicken (cut into 8 pcs) – 1,
Bottled Cooked Chickpeas – 500 gms,
Fresh Tomato Puree – 1 cup,
Chopped Onion – 1,
Yoghurt – 1/2 cup,
Chopped Garlic – 1 tbsp,
Oil – 1/3 cup,
Chili Powder – 1 tsp,
Turmeric Powder – 1/2 tsp,
Garam Masala – 1 tsp,
Cumin Powder – 1 tsp,
Coriander Powder – 1 tsp,
Curry Powder – 1 tsp,
Kasoori Methi – 1 tbsp,
Bay Leaves – 2,
Cinnamon Stick – 1,
Chopped Green Chilies – 3-4,
Fresh Coriander – 1/3 cup,
Salt to Taste
Method:
Heat Oil in a wok and add chopped Garlic, Bay Leaves & Cinnamon, Sauté for a minute. Add chopped Onions and sauté for 3-4 minutes. Add Tomato Puree, Chili & Turmeric Powder, Garam Masala, Curry Powder, Cumin & Coriander Powder. Add Salt and mix it well. Cover and simmer for 5 minutes. Add Yoghurt and simmer for another 5 minutes. Add Chicken pieces to the gravy and mix it well. Cover and cook Chicken for 15 minutes. Add cooked Chickpeas, Kasoori Methi and mix it gently. Cover and simmer for 2 minutes and add chopped Green Chillies & Fresh Coriander. Cover and simmer for 2 minutes. Chicken Chickpea Curry is now ready. Serve it with Naan or Steamed Rice…Enjoy 😋
You may also visit my YT channel to watch video of the recipe at ‘Ayeshas Kitchen Chronicles’