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Preparation Time : 15
Cook Time : 30
Total Time : 45
Chicken: 1 Kg (Bone-in)
Kabuli Chana/Chickpeas: 1 Cup
Onion: 3 Medium (Finely chopped)
Tomato: 1 Large (Finely chopped)
Fresh coconut: 2 Tbsp (Grated)
Garlic cloves: 8-10 (Chopped)
Ginger 1 inch (Chopped)
Green chillies: 6 (slit)
Poppy seeds: 1 Tbsp
Red chilli powder: 2 Tsp
Roasted Black Pepper Powder: 2 Tsp
Turmeric powder: 1 Tsp
Cinnamon Stick: 1 inch
Star Anise: 2
Bay Leaves : 2
Curry Leaves: 10
Cooking oil: 4 Tbsp
Desi Ghee: 1 Tbsp
Salt: 2 Tsp/As per taste
Intro: An unique & extremely flavorful Chicken Curry cooked along with Kabuli Chana/Chickpeas makes it all the more nutritious.
Soak the Kabuli Chana/Chickpeas in boiling hot water for an hour. Keep covered.
Pressure cook the Kabuli Chana/Chickpeas with 2 teaspoons Salt for 15 minutes on high. Let the pressure release on it’s own. Set aside.
Dry roast the Poppy Seeds over medium-low heat.
Once the poppy seeds are roasted, add in the cloves, cinnamon and roast them well. Turn off the heat and set it aside.
Heat 2 Tablespoons Oil in a large Nonstick Skillet. Sauté the Onions until golden followed by the Ginger & Garlic Paste.
Add the grated coconut and sauté until it turns light brown. Add the chopped tomatoes. Cook until mushy. Turn off the heat.
Grind the roasted spices to a powder in a small Dry Grinder Jar. Combine it with the wet mixture, grind to a smooth paste along with some water. Set aside.
Heat the remaining 2 tablespoons oil in the same Skillet. Tip in the bay leaves & the star anise. Roast the chicken for about 5 minutes over medium heat. Add the turmeric powder, salt, red chili powder, black pepper powder, green chilies and curry leaves.
After 5 minutes of roasting the chicken, add the ground masala (onion coconut & spices paste) and give it a stir. Check the seasoning and add boiled kabuli chana. Cook covered over low heat until the chicken is tender.
Add 1 tablespoon desi ghee and garnish with curry leaves.
Serve with hot Ghee Rice or Kerala Parota.
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