Serves: 4
Total Calories: 520
1. Prepare the chickpea masala and ginger-garlic paste. Then, place the chicken in a large non-reactive bowl and add the yogurt, ginger-garlic paste, 1 teaspoon garam masala, paprika, and salt. Mix well, making sure the chicken pieces are well coated with the marinade. Cover with plastic wrap and refrigerate at least 4 and up to 24 hours.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chili peppers, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the curry leaves and stir about 1 minute.
3. Add the chicken plus all the marinade and cook over medium-high heat for the first 3 to 5 minutes and then over medium heat until the chicken is golden, about 10 minutes.
4. Add the cilantro and cook about 5 minutes. Then add the chickpea masala and cook until the chicken is tender and the gravy thick, about 20 minutes. Transfer to a serving dish, sprinkle the 1/4 teaspoon garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chickpea Masala Chicken recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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