CHATPATA CHANA MASALA

 Kala chana is a delicious and wholesome and spiced curry and is one of my most favourite. If you are a curry lover like me,  you can love this delicious, deeply flavoured dish that is healthier and makes for a great meal anytime of the year. This Kala Chana recipe is a simple way to include plant based protein in your diet. Kala Chana/ Black Chickpeas is a very healthy legume and is loved all over India. White and Black Chana both are equally delicious and healthy. There are so many methods depends on the regional and personal preference but the most popular is Punjabi Chole. Kala Chana are the desi variety of chickpeas that are brown to black in colour. The desi variety comprises of darker smaller seeds with a rough outer covering, the ‘kabuli’ variety are big light-coloured beans with a smoother coat. These are widely used in Indian cuisine to make curries, stew, salad, chat and even stir fry dishes. The black chana can be boiled and served as a chat or snack item. We all know as kala chana or black chickpeas that are often seen as an accompaniment to puri halwa in traditional North Indian festivities.

These are native to India and that's why they are also known as Desi Chana, where " Desi " means "native" . So we Indians across the world, consider kala chana as a healthy food and eat them often. Kala chana is a delicious and wholesome and spiced curry and is one of my most favourite.

Kala Chana is a very good option for vegetarians as it is rich in protein and so many other nutrients. It is also rich in dietary fiber and is good for diabetic and for people on diet. Kala Chana is  little heavy to digest so don't forget to add ginger for easy digestion. 

Benefits Of Consuming Soaked Black Chana --  [ source -- Google]

➡️Black chickpea has soluble fibre which helps in binding the bile acids and reduces the cholesterol level of the body. The dietary fibre present in black chana is great for your overall health.

 ➡️The phytonutrients and antioxidants present in black chickpeas help in reducing the risk of breast cancer and colon cancer. 

➡️Packed with antioxidants, black chickpeas have fibre that keeps you full for longer and prevents you from overeating or bingeing on unhealthy snacks. Hence, help in weightloss. Packed with antioxidants, black chickpeas have fibre that keeps you full for longer and prevents you from overeating or bingeing on unhealthy snacks. 

➡️Mostly, a deficiency in manganese can result in slower hair growth. Given that chickpeas are rich in protein, they can prevent hair loss.

➡️Black chickpeas can also be used to cleanse the face. Simply mix chickpea paste with turmeric and apply the mixture to your face in the morning. Leave it on for 15 minutes and then wash off with cold water. This remedy also helps reduce age spots and brighten your face.

➡️As a rich source of iron, kala chana can prevent anaemia and boost your energy levels. This is particularly beneficial for pregnant and lactating women as well as growing children. Iron plays an important role in the formation of haemoglobin which helps transport oxygen from the lungs to all body cells.

➡️The carbohydrates in kala chana are digested slowly, which reduces the blood sugar levels. This contributes to insulin resistance, thereby reducing the risk of getting type-2 diabetes.

 Back to the recipe -- This is classic Punjabi, North Indian dish that can be served with any Indian flatbread like paratha, puri, chapati, phulka or bhature. You can simply enjoy it with steamed rice or jeera rice. Traditionally, this recipe is made in two steps. First, soak and boil the chana and Second, make a gravy and mix it with boiled chana. Soaking for longer time improves the cook time and also improves the taste and texture, so soaking for 6-8 hours or overnight is highly recommended. We need very few ingredients for this recipe which are easily available in your pantry and very basic. It tastes delicious with medium spicy, tangy and flavorful thick gravy. 

Serve with paratha, phulka or chapati , some onion and pickle on the side. Or this can be served with plain steamed rice or jeera rice, roasted papad and any salad on the side for some crunch.

If you try this recipe then I'd love to hear about it...!!! Leave a comment in the comment box below.....😍😍

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/JpQhQeYpjDY?feature=share

INGREDIENTS :

1 Cup Kala Chana , soaked overnight

2 tablespoon Oil

1 teaspoon Cumin Seeds

1 teaspoon Mustard Seeds

2 med.size Tomatoes, roughly chopped

5-6 Garlic Cloves

1/2" Ginger

1 teaspoon Red Chilli Powder

2 teaspoon Coriander Powder

1 teaspoon Garam Masala Powder

1/2 teaspoon Amchur Powder

1/2 teaspoon Turmeric Powder

Salt as needed

1 teaspoon Kasoori Methi, roasted and crushed

2-3 slit Green Chillies

Coriander leaves, chopped

METHOD : 

STEP 1 - Take chana in a bowl, wash under running water until water turns clear.

Soak in enough water for atleast 6-8 hours or overnight. ( see notes ) Water should be above 2-3 inches while soaking the chana.

 STEP 2 -  Add soaked chana with some salt and sufficient water in pressure cooker.

STEP 3 - Pressure cook for 1 whistle on high and 3-4 whistles on low flame. Let the pressure release.

STEP 4 - When the pressure releases naturally, open the lid and check if the kala chana is cooked/ done properly. They should be soft when pressed between 2 fingers. ( see notes )

 STEP 5 - By the time, make a smooth and fine paste/puree with tomato, ginger and garlic. Keep it aside. ( see notes )

STEP 6 - Mix all the powder spices in a bowl/plate and keep aside.

STEP 7 - Heat oil in kadai and add cumin seeds and mustard seeds. Let them crackle.

STEP 8 - Add the spices in it and cook for just 30 seconds on low flame. Make sure not to burn the spices.

STEP 9 - Add tomato puree, mix well and let it cook for 8-10 minutes on low flame.

STEP 10 - Keep stirring in between to avoid burning.

STEP 11 - You can see oil seperated on the sides.

STEP 12 - Add boiled chana and mix well.

STEP 13 - Then add enough water for desired consistency gravy.

STEP 14 - Check salt and add if needed and cook for another 8-10 minutes. Keep in mind that we have added some salt while pressure cooking the chana.

STEP 15 - Finally add kasoori methi, slit green chillies and chopped coriander leaves. Give it a nice mix and cook for more 1-2 minutes. 

STEP 16 - Switch off the flame and your chatpata chana masala is ready to serve.

Serve with paratha, phulka or chapati , some onion and pickle on the side. Or this can be served with plain steamed rice or jeera rice, roasted papad and any salad on the side for some crunch.

NOTES - * Soaking for longer time improves the cook time and also improves the taste and texture, so soaking for 6-8 hours or overnight is highly recommended.

* If they are not cooked well, then pressure cook for more 2 whistles. Mine are done properly so I didn't have to cook for more.

* Using pureed tomato prevents the seperation of water in your curry and you will get a uniform gravy.

* Kala Chana is  little heavy to digest so don't forget to add ginger for easy digestion.

* If you don't want to bite into chillies then discard them at the time of serving.

 * You can adjust the amount of red chilli powder according to your taste.

* I made thick gravy but you can make it thin or dry according to your liking and taste.

* Amchur adds a nice sour/ tangy taste. Instead you can add lemon juice or little tamarind paste.

HYDERABADI CHICKEN KORMA

 Hyderabadi Chicken Korma Recipe is an authentic Indian style chicken korma made using rich ingredients using dry fruits and cooking the chicken until it is done. The korma recipe is always a creamy, juicy kind of a recipe as it needs rich ingredients into making it. This is a perfect recipe to make during occasions and festivals. The royal dish can be made with meat of your choice or even mix vegetables; here I’ve cooked the korma using Chicken.

 Chicken korma recipe here is made using onion paste, dry fruits paste and yogurt and is almost like a mughlai chicken recipe. The original/authentic Hyderabadi chicken recipe uses Cashewnuts. But you can replace it with sesame seeds and peanuts. This chicken recipe needs some patience to make the masala, deep fry the onions and slowly cooking the chicken for a long time.The fragrance in the recipe comes out through aromatic whole spices and garam masala, kewra water which totally lifts up the flavors in the dish. When tasting Hyderabadi cuisine, you’ll be left in no doubt why many Hyderabadi dishes that are now mainstream Indian dishes in most restaurants.

This chicken korma or chicken khurma is so delicious and tastes amazing with rice or bagara rice or pulao recipes. There are various ways to make Chicken korma and this recipe is one among them. Here chicken has been slowly cooked for good flavor with very few spices and masala paste.

Not only it is delicious but keep in mind whoever makes you this heavenly dish at home, they are sprinkling their own kind of special love. So enjoy and be thankful for small blessings, especially good food

Chicken korma can be made thick or thin depending on how one prefers to make the dish. I prefer to keep it medium and accordingly, water can be added. Chicken curries and chicken korma recipes can be made with many variations and making chicken dishes in every unique way is a delight for me. The chicken korma curry is rich, aromatic with full-bodied flavors and the potential to be a crowd-pleaser, it’s a dish you are going to love making over and over.The Mughlai cuisine is rich, spicy, aromatic and so popular among foodies and my absolute favorite.

The gorgeous Shahi Chicken Korma along with flat bread of choice and salad on side, for that perfect dinner.

📌📌 Watch the video recipe here 👇👇

 https://youtube.com/shorts/H-55nlSaWec?feature=share

INGREDIENTS : 

500-600 gm Chicken pieces  (I suggest the use of Chicken with bones like thighs or legs or whole chicken) ( see notes )

For Marination -

1 teapoon Salt

1 teaspoon Sugar

1 tablespoon Vinegar

Powder Spice Mix : 

3 tablespoon Coriander Powder

1 teaspoon Kashmiri Red Chilli Powder

2 teaspoon Yellow/Spicy Red Chilli Powder

1/2 teaspoon Cumin Seeds Powder 

Whole Spices :

1 teaspoon Black Peppercorns

1 small piece Cinnamon

5-6 Cloves

5-6 Green Cardamom

Other Ingredients :

4 Onions

1 Cup thick Curd

1 tablespoon Cashew Nuts

3 tablespoon Desi Ghee

1-2 teaspoon Garam Masala Powder

1-1/2 teaspoon Ginger- Ginger Paste

1/4 teaspoon Nutmeg Powder / जायफळ 

1 Mace/ जावित्री 

1 teaspoon Kewra Water

1 teaspoon Salt ( as per your taste )

METHOD :

For Marination -

STEP 1 - Let's start by cleaning and washing the chicken well. Pat dry and add to bowl.

STEP 2 - Add 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon vinegar and give it a nice mix.

Then add water  and mix well. 

STEP 3 - Cover and keep it in refrigerator for 1/2 an hour.

Other Preparations -

STEP 1 - While the chicken is marinating let's heat enough oil in kadai.

STEP 2 - Soak 1 tablespoon cashew nuts in hot water for 30 minutes. Keep it aside.

STEP 3 - Slice 4 onions and keep aside.

STEP 4 - When the oil is hot , add sliced onions and fry them until light brown in colour. Cool the onions completely.

STEP 5 - Add fried onions, cashew nuts in mixer pot with 1-2 tablespoon curd and grind them to make a smooth paste. Keep aside.

STEP 6 - Now in a small mixing bowl, add all the dry spice powders and mix well.

STEP 7 - On a bowl, keep a strainer and strain the remaining curd.

STEP 8 -  Then mix the spice powders mix in it and mix well and keep aside.

Let's Prepare Chicken Korma -

STEP 1- Heat a handi/ pressure cooker with desi ghee.

STEP 2 - Add the whole spices and cook until fragrant.

STEP 3 - Then add curd and spice mix in it and cook on medium flame for 4-5 minutes.

STEP 4 - Add some salt and keep stirring to avoid burning the masala.

STEP 5 - Add ginger-garlic paste and some ginger julliens , mix well and cook for 2-3 minutes until the raw smell vanishes. 

STEP 6 - Cover it and cook for 3-4 minutes and now after 3-4 minutes, you will see frothy texture on the surface. 

STEP 7 - Mix it, cover and cook for another 1-2 minutes. Make sure all the moisture from curd will disappear. 

STEP 8 - Then add fried onion- cashew nuts paste, mix it well.

STEP 9 - Now add garam masala powder, mix well.

STEP 10 - Add marinated chicken pieces and cook on high flame for 3-4 minutes with continuous stirring .

STEP 11 - Now add kewra water, nutmeg powder, mace and cover, cook for another 4-5 minutes.

STEP 12 - Add sufficient hot water. Cover the pan and let the chicken cook until tender and cooked through and the gravy with desired consistency is achieved. ( It will take almost 10-15 minutes on medium high flame. )Stir every 3-4 minutes to prevent the curry sticking to the bottom of the pan. 

STEP 13 - Check whether the chicken is cooked or not. If not then cook for another 4-5 minutes until chicken is fully cooked.

STEP 14 - Switch off the flame and keep it covered for next 10-15 minutes. 

STEP 15 - Hyderabadi Chicken Korma is ready to serve.

The Shahi Chicken Korma goes very well with naan, roomali rotis, paranthas, phulkas or even rice.

NOTES - * For best flavor,  it is better to use chicken cut with bones. The bones in the meat bring more flavour and that's how the authentic Hyderabadi chicken should exactly taste like.

* If you wish you make it with boneless chicken pieces, feel free to use it. You might want to reduce the cooking time as the boneless chicken needs lesser time to be cooked through.

* Korma paste is one of the key factors in achieving the traditional Korma taste. Follow the recipe for the best results, but feel free to use almonds to replace the cashews and store-bought fried onions instead of fresh onions. 

* Cooking the Chicken Korma on low-medium heat is like slowly simmering all the flavors together. This will allow the chicken to fully absorb the delicious blend of spices, onions, and nuts.

* You can add more chilli powder if you want it spicy. But don't let the spiciness over power that gorgeous taste and aroma of the curry.