I know very well that my blogging has taken back seat for past couple of months due to unavoidable circumstance...still managing to click whenever possible to make my blog live....
Waiting to come up full swing soon...
This is the Chicken and Kabuli Channa combination...Goes well with any variety rice, Idly, Dosa, Roti and especially with Poori....Today we enjoyed it with cripsy dosai for breakfast...
Here goes the recipe details:
Kabuli Chana/ chickpea - 1/2 cup
Chicken - 300 gm
Chilly powder - 2 tsp
Coriander powder - 3 tsp
Garam masala - 1/4 tsp
Salt to taste
Oil to temper
Curry leaves - few
To grind each separately:
Shallot - 1 cup (Grind)
Ginger garlic paste - 2 tsp
Coconut - 1/2 cup (Grind)
Soak Chana overnight and pressure cook for 2 whistle.
Heat a pressure pan with 1 tbsp oil and add ginger garlic paste.
Saute well and add grinded shallot.
Once it turns golden color add chicken, salt and turmeric and saute well
Add Chilly, coriander and garam masala powder.
Add Coconut paste.
Saute for 5 mints in low flame and add Channa and required water.
Close the lid and allow to cook for 3 whistle.
Once the pressure is gone, open and serve it.