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chicken chana masala recipe

Chicken Chana Masala

Indian Chicken Chana Masala is a twist on classic chana masala. My chicken chana masala is made with flavorful marinated chicken. Cooked in a delicious stew of tomatoes, spices, chickpeas, and aromatics like fresh ginger and fresh cilantro. Chicken chana masala is a healthy Indian recipe to try this week!
5 from 3 votes
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Prep Time 20 minutes
Cook Time 30 minutes
optional overnight chicken marinating time 8 hours
Total Time 8 hours 50 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 532 kcal

Equipment

Ingredients
  

For the Chicken marinade:

  • 3-4 chicken thighs bone in and skin on
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon pink sea salt
  • Juice of 1 lemon

For the Chana Masala:

  • 2 tablespoon ghee dairy free use coconut or avocado oil
  • 1 med yellow onion, diced
  • 1 tablespoon ground cumin
  • ½ teaspoon pink sea salt
  • 6 cloves fresh garlic, minced
  • 3 tablespoon fresh minced ginger
  • ½ cup fresh chopped cilantro
  • 1-4 red chilis, minced
  • 1 tablespoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon black pepper to taste
  • 28 oz crushed tomatoes
  • 2 cups soft steamed chickpeas

To serve:

  • fresh naan
  • rice basmati, brown, wild, black

Instructions
 

To marinate the chicken:

  • First, marinate the clean chicken thighs with 1 teaspoon garam masala, 1 teaspoon coriander, 1 teaspoon pink sea salt, and the juice of one lemon. Toss to coat the chicken.
  • Set aside or refrigerate overnight.

To make the chana masala:

  • In a wok or large pan over medium heat, sauté 1 diced yellow onion in 2 tablespoons ghee. Sprinkle 1 tablespoon cumin and ½ teaspoon of salt over the onions.
  • Sauté until the onions are very soft and starting to get golden brown.
  • In a mortar and pestle, crush 6 cloves of minced garlic, 3 tablespoons fresh minced ginger, ½ cup fresh chopped cilantro, and 1-4 fresh minced red chili peppers. Mash them until they look soggy.
  • Add the chicken thighs to the onions along with the aromatics.
  • Cook until the chicken is browned on both sides.
  • Next, add 1 tablespoon ground coriander, 1 teaspoon chili powder, 1 teaspoon ground turmeric, ½ teaspoon black pepper (or to taste), 28 ounces crushed tomatoes and 2 cups of soft steamed chickpeas.
  • Stir to completely combine. Cover with a lid.
  • Cook chana masala covered for about 15 minutes over medium heat. Then, cook another 15 or more minutes until it is as thick as you want.

How to serve chicken chana masala:

  • Serve chana masala with fresh garlic naan bread and seasoned rice. I like to season rice for my Indian recipes with salt and fennel.

Video

Nutrition

Serving: 1servingCalories: 532kcalCarbohydrates: 43gProtein: 39gFat: 20gSaturated Fat: 7.6gMonounsaturated Fat: 2gCholesterol: 182mgPotassium: 1283mgFiber: 15gVitamin A: 1499IUVitamin C: 54.2mgCalcium: 87mgIron: 3.74mg
Keyword authenticchanamasalarecipe, bestindianfood, channayrecipe, chickenchanamasala, cholemasala, healthychanamasala, lowcarbchanamasala
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