We recently had a few nights in my house that was completely meatless. Ofcourse it was by choice and eating lots of veggies is completely healthy. Also Mr, Riaz was chomping at the bit because he wanted meat as well. We haven’t had this dish in ages and we like it here in this house so hear it goes.
I added 1/2 of a cup of white or black Kabuli chana (chickpeas) after I had rinced them and put them in to a pressure cooker. As I washed them I made sure there were no stones in it. I added 1/2 gallon or 2 quarts of water, 1 pinch of baking soda.
I turned on the heat to high and waited for the pressure to build. The safety button will pop up and I would cook for 30 minutes. I turn off heat and let pressure escape. When the safety valve lowered, I opened the pressure cooker and checked the bean. It was nice and soft as it should be. I cooked the chickpeas unseasoned. The reason why I did it this way is now I am going to tell you why. Salt sometimes makes the beans hard.
The rest is non pressure cooker method because chicken is a very soft meat. I ground my freshly made garam masala then I added 1/4 cup of olive oil to my pot on high heat then 1 drop of mustard oil 1 pinch of hing, 3 curry leaves, 1 onion or shallot chopped.
I stirred until the onion turned brown. I added 4 cloves of garlic chopped, 1 medium piece of ginger washed peeled and julienned. Question: 1. how do I julienne ginger? Answer: 2. This is how you julienne ginger. First you take your washed and peeled ginger and cut in half lenthwise and from there slice lengthwise in to slices and those in half to make slivers. This is a julienne.
Now add the freshly ground garam masala from the link from above, then in same mortar and pestles grind 1 pinch each fenugreek seeds, black cumin seeds, caraway seeds, mustard seeds, coriander seeds. 2 kabab chini, 1 clove and grind in to a coarse powder. Add this to the pot and stir.
Add 1 pinch each of cilantro, tamarind pulp desiccated or grated coconut, pink salt, turmeric. red chili powder, paprika, 2 pinches of turbinado sugar. I stirred and added 1 green chili that has been deseeded and chopped, 1 tomato chopped and stirred until it was very mushy.
I added 1 kilo or 1 lb of chicken pieces and cooked them in the masala base. I emptied the contents including the juice from the chickpeas itself stirred and turned heat to low, covered and cooked for 30 minutes or until chicken was nice and done.
I hope you will enjoy this it is yummy and enjoyed with naan.
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