CHICKEN CHOILA
Steps:
- Mix together the chicken, 2 tablespoons of the soybean oil, 1/2 tablespoon of the garlic, 1/3 tablespoon cumin, 1/2 tablespoon salt and 1/4 teaspoon pepper in a bowl. Cover and refrigerate for at least 2 hours or overnight.
- Heat a grill on high heat. Cook the chicken for 8 minutes on one side and 7 minutes on the other, or until cooked through. Place in a bowl and let cool, then cut into 1-inch cubes.
- In a bowl, mix together the chicken, leeks, ginger, paprika and chili powder, the remaining 2 tablespoons garlic and 1 tablespoon cumin, and 1/2 tablespoon salt and 1/4 teaspoon pepper.
- Heat the remaining 6 tablespoons soybean oil in a small pot; add the fenugreek seeds. Once the fenugreek starts to turn black, remove the pot from the heat, add the turmeric and immediately pour the hot oil over the bowl of chicken. Mix in the mustard oil.
CHOLAY (CURRIED CHICKPEAS)
This is a very flavorful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavor comes from doing it the hard way!
Provided by SHAMMI EDWARDS
Categories Side Dish Beans and Peas
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.
- Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
- Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 40.2 g, Fat 6.7 g, Fiber 8.3 g, Protein 8.5 g, SaturatedFat 1 g, Sodium 448 mg, Sugar 3.2 g
CHICKEN WITH GARBANZO BEANS (CHICKEN CHOLAY)
Make and share this Chicken With Garbanzo Beans (Chicken Cholay) recipe from Food.com.
Provided by grapefruit
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil.
- Fry onion till brown.
- Add ginger, garlic, black pepper, cumin powder, coriander powder, turmeric and nigella seeds (mixed with a little water to make a paste).
- Stir fry 1-2 minutes.
- Add tomatoes and stir fry till tomatoes are soft.
- Add drumsticks, fry 1-2 minutes.
- Add red chili powder and salt and mix well. Let chicken cook in its own water for a few mins or add 1/2 - 1 cup water and the garbanzo beans, mix well.
- Cover and let cook till chicken and beans soft and oil rises to the surface.
- (NOTE: if using canned beans, it won't take very long for this curry to cook).
- Toss in whole green chillies, cover and turn off heat.
- Serve in 5 minutes.
- Yum!
- Serve with a simple salad.
Nutrition Facts : Calories 524.4, Fat 15.4, SaturatedFat 3.9, Cholesterol 118.3, Sodium 1396.5, Carbohydrate 58.5, Fiber 11.6, Sugar 10.7, Protein 39.9
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