Tuesday, February 9, 2016

CHICKPEAS AND CHICKEN HOTPOT



INGREDIENTS:
1) 2 Chicken Breasts
2) 2 Cups Chickpeas
3) 2 BayLeaves
4) 4-5 Black Peppercones
5) 1" Cinnamon Stick
6) 2-3 Green Cardamoms
7) 2-3 Cloves
8) 1 Teaspoon Turmeric
9) 2 Teaspoon Coriander Powder
10) 1 Teaspoon Red Chilly Powder
11) 1 Teaspoon Garam Masala
12) Salt to taste
13) 2 Onions Chopped
14) 2 Tomatoes Chopped
15) 2 Teaspoon Ginger Garlic paste
16) 2 Green Chillies
17) Coriander and lemon wedges for garnish
18) 4 Tablespoon oil

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* Soak the chickpeas in hot water for 3-4 hours
* Then Cook in same water till soft, leave aside
* In a seperate pan, heat half of the oil and cook the chicken breasts
* Sear till all sides are cooked, take out on a kitchen towel and let it cool
* Once cooled, pull the chicken with fingers into smaller pieces
* In the same pan add little oil depending on the quantity of oil left after cooking chicken
* Crackle some peppercones, cinnamom sticks, cardomom, and cloves
* Add bayleaves and onions and saute till onions turn pink
* Add ginger garlic paste and green chillies
* Add in tomatoes and cook till tomatoes get soft
* Add turmeric, salt, red chilly, coriander and garam masala powders
* Pour in the chickpeas and its water in which it was boiled earlier
* Let it cook for 15 minutes till chickpeas get soft in the curry
* Add in the pulled chicken and cook for another 15 minutes
* Serve hot with salads and hot nan.
* Garnish with fresh coriander leaves and lemon wedges


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