This one pot classic chicken and chickpeas curry is a comforting South Asian-inspired dish made with tender chicken, hearty chickpeas, aromatic whole spices, and a rich tomato-based gravy. Everything cooks together in one pot for a flavorful family meal that pairs perfectly with rice, naan, or roti.
- Serves: 6 People
- Prep Time: 20 minutes
- Cooking: 50 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 kg Chicken fillet, cut into chunks
- 1 can Blended tomatoes
- 1½medium Onions, finely chopped
- 1 bulb Garlic, ginger, and chilies, blended into a paste
- 600 g Pre-cooked chickpeas, drained and rinsed
- 3 tablespoons Oil
- 1 tablespoon Ghee
- 3 pieces Bay leaves
- 2 pods Black cardamom
- 2 pods Green cardamom
- 2 pieces Cloves
- 2 teaspoons Salt
- 2 teaspoons Asafoetida (hing)
- 2 teaspoons Turmeric powder
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon Coriander powder
- 2½cups Boiling water
- 1 teaspoon Homemade garam masala
- 2 pieces Fresh green chilies (optional)
- 1 handful Fresh coriander, chopped for garnish
For Dressing
Nutritional Information
-
Calories
465 kcal -
Fat
22 g -
Carbohydrates
23 g -
Protein
42 g -
Fiber
7 g -
Sugar
6 g -
Sodium
890 mg
Procedure
-
10 minutesMark As Complete
Prepare the Aromatics
Heat the oil and ghee in a large pot over medium-high heat. Add the bay leaves, black cardamom, green cardamom, and cloves, allowing them to infuse the oil for about a minute. Stir in the chopped onions and cook until they become evenly golden brown, stirring frequently to prevent burning.
-
10 minutesMark As Complete
Cook the Base
Reduce the heat to medium and add the blended garlic, ginger, and chilies along with the salt and asafoetida. Cook for about two minutes until the raw aroma disappears. Add the blended tomatoes and continue cooking until the mixture thickens and the oil begins separating from the masala.
-
2 minutesMark As Complete
Season the Masala
Mix the turmeric powder, Kashmiri chili powder, and coriander powder into the tomato mixture. Stir well so the spices toast gently and coat the masala evenly. Cook briefly until the spices become fragrant without allowing them to burn.
-
15 minutesMark As Complete
Cook the Chicken
Add the chicken pieces and stir thoroughly until coated with the masala. Pour in one cup of boiling water, bring everything to a gentle boil, then cover the pot and reduce the heat to low. Simmer for about 10 to 15 minutes, stirring occasionally, until the chicken is nearly cooked through.
-
15 minutesMark As Complete
Add Chickpeas and Simmer
Stir in the drained chickpeas and add the remaining boiling water, adjusting the quantity to achieve your preferred curry consistency. If using fresh green chilies, add them now. Cover and continue simmering, stirring occasionally, until the chicken is fully cooked and the chickpeas have absorbed the flavors.
-
3 minutesMark As Complete
Finish and Serve
Turn off the heat and stir in the homemade garam masala. Allow the curry to rest for a few minutes so the flavors can develop before serving. Garnish generously with freshly chopped coriander and serve hot with steamed rice, naan, or roti.
