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Indian Murgh Chana | Spiced Chicken and Chickpea Skillet
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25 min
Quick
Gurkerl Küche
Zartes Hendlfilet trifft auf nussige Kichererbsen in einer aromatischen Tomaten-Garam-Masala-Sauce. Dieses traditionelle nordindische Murgh Chana ist in nur 25 Minuten frisch zubereitet und schmeckt herrlich würzig mit Basmatireis.
Preparation method
Cook the basmati rice in lightly salted water according to the package instructions for approx. 10–12 minutes until al dente, then drain and keep warm. Cut the chicken breast into bite-sized cubes. Finely chop the yellow onion, garlic, and fresh ginger. Rinse the chickpeas with cold water in a sieve and drain well.
Heat 2 tbsp of ghee (clarified butter) in a large, deep skillet over medium heat. Toast the cumin briefly until fragrant (approx. 30 seconds). Then add the chopped onion and sauté for approx. 3–4 minutes until translucent.
Add the garlic and ginger and sauté for 1 minute. Then add the chicken breast pieces and fry over medium-high heat for 3–4 minutes on all sides until the meat lightly browns.
Chef's tip
For a milder, extra creamy version, stir in 2 tbsp of plain yogurt or a little coconut milk at the end of the cooking time.
If desired, serve with warm naan bread briefly crisped up in the oven.
Ingredients
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