White chick pea with
- 1 cup chick peas, soaked overnight and
- 1 chicken, skinned and cut into 8 pieces
- 1litrel water
- 1\2 tsp. bicarbonate of soda
- 1 medium
onion, skinned and finely chopped
- 1\2 cup oil
- 1 tbsp. ginger paste
- 1 tbsp. garlic paste
- 1\2 level
- 1 tbsp coriander powder
- 1 tsp. salt
- 1 tsp. chili powder (to taste)
- 1 tsp. garam masala
- 2 tbs. fresh chopped coriander
- 2 green chilies chopped
1 Put the chick peas in a large heavy-based saucepan, add
water and the bicarbonate of soda and bring to the boil. Cover the pan and boil the chick peas for about 2 hours until they
are tender but still retain their shape. (This process can be speeded up in a pressure cooker. Use half the quantity of water.
Follow the manufacturer,s instructions for timing.) Once the chick peas have become tender keep them in the boiled water,
as that is also used.
2. Heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently, fry
for a few minutes until the mixture turns to a golden color.
3. Add chili powder, turmeric, salt, coriander powder and
a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few
more minutes. Then add the tomatoes. Still stirring frequently, fry the onion mixture for about 8 minutes until the tomatoes
are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep
frying until the oil begins to separate.
4. Add chicken and stirring frequently, fry to a golden color or all the moisture
5. Pour just enough water to cover the chicken, cover the pan, reduce the heat and allow to cook for 15
to 20 minutes or until the chicken is tender.
6. Add the boiled chick peas and 1 cup of water from the chick peas. Carefully
mix it with the chicken and cook for 5 minutes until the chick peas have absorbed some of the flavour.
7 . sprinkle gram
masala, coriander leave and green chilies.
7. Serve with Nan, Roti or plain boiled rice.