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We hope you got insight from reading it, now let’s go back to karnataka style chicken curry with kabuli chana/chickpeas recipe. You can cook karnataka style chicken curry with kabuli chana/chickpeas using 20 ingredients and 15 steps. Here is how you do it.
The ingredients needed to prepare Karnataka Style Chicken Curry With Kabuli Chana/Chickpeas:
- Take 1 kg Chicken (Bone-in)
- Take 1 Cup Kabuli Chana/Chickpeas
- Get 3 Medium onions (Finely chopped)
- Use 1 Large tomato (Finely chopped)
- You need 2 Tbsp Fresh coconut (Grated)
- Prepare 1 tablespoon Poppy seeds
- You need 2 Tsp Red chilli powder
- Take 2 Tsp Roasted black pepper powder
- Prepare 1⁄4 Tsp Turmeric powder
- Take 10 Curry leaves
- Prepare 12 Cloves garlic (chopped)
- Get 1 Inch Ginger (chopped)
- Use 4 Green chilies (slit)
- Get 1 Inch cinnamon stick
- Provide 4 Cloves
- Take 2 Bay leaves
- Take 2 star anise
- You need 4 Tbsp cooking oil
- Take 1 Tbsp desi ghee
- Provide As per taste Salt
Steps to make Karnataka Style Chicken Curry With Kabuli Chana/Chickpeas:
- Soak the Kabuli Chana/Chickpeas in boiling hot water for an hour. Keep covered.
- Pressure cook the Kabuli Chana/Chickpeas with 2 teaspoons Salt for 15 minutes on high. Let the pressure release on it’s own. Set aside.
- Dry roast the Poppy Seeds over medium-low heat. - Once the poppy seeds are roasted, add in the cloves, cinnamon and roast them well. Turn off the heat and set it aside.
- Heat 2 Tablespoons Oil in a large Nonstick Skillet. - Sauté the Onions until golden followed by the Ginger & Garlic Paste.
- Add the grated coconut and sauté until it turns light brown. Add the chopped tomatoes. Cook until mushy. Turn off the heat.
- Grind the roasted spices to a powder in a small Dry Grinder Jar. Combine it with the wet mixture, grind to a smooth paste along with some water. Set aside.
- Heat the remaining 2 tablespoons oil in the same Skillet. - Tip in the bay leaves & the star anise.
- Roast the chicken for about 5 minutes over medium heat. - Add the turmeric powder, salt, red chilli powder, black pepper powder, green chilies and curry leaves.
- After 5 minutes of roasting the chicken, add the ground masala (onion coconut & spices paste) and give it a stir.
- Check the seasoning and add boiled kabuli chana.
- Cook covered over low heat until the chicken is tender.
- Add 1 tablespoon desi ghee and garnish with curry leaves.
- Serve with hot Ghee Rice or Kerala Parota.
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