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Karnataka Style Chicken Curry With Kabuli Chana/Chickpeas

Karnataka Style Chicken Curry With Kabuli Chana/Chickpeas


Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45


Serves 4

  • 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

  • Cloves: 4

  • Bay Leaves : 2

  • Curry Leaves: 10

  • Cooking oil: 4 Tbsp

  • Desi Ghee: 1 Tbsp

  • Salt: 2 Tsp/As per taste


  • 01

    Intro: An unique & extremely flavorful Chicken Curry cooked along with Kabuli Chana/Chickpeas makes it all the more nutritious.

  • 02

    Soak the Kabuli Chana/Chickpeas in boiling hot water for an hour. Keep covered.

  • 03

    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.

  • 04

    Dry roast the Poppy Seeds over medium-low heat.

  • 05

    Once the poppy seeds are roasted, add in the cloves, cinnamon and roast them well. Turn off the heat and set it aside.

  • 06

    Heat 2 Tablespoons Oil in a large Nonstick Skillet. Sauté the Onions until golden followed by the Ginger & Garlic Paste.

  • 07

    Add the grated coconut and sauté until it turns light brown. Add the chopped tomatoes. Cook until mushy. Turn off the heat.

  • 08

    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.

  • 09

    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.

  • 10

    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.

  • 11

    Add 1 tablespoon desi ghee and garnish with curry leaves.

  • 12

    Serve with hot Ghee Rice or Kerala Parota.

  • 13




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