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Chicken Chickpea Masala

Prep Time 30 minutes
Cook Time 1 hour
Servings 2
Calories 811kcal

Ingredients

Tandoori Roti

  • 1/2 cup All-purpose flour
  • 1/4 tsp Sugar
  • 1/4 tsp Baking powder
  • 1/8 tsp Baking soda
  • 1/8 tsp Salt
  • 1 TBSP Yogurt plain
  • Water (for kneading)
  • 1/2 TBSP Vegetable oil
  • Butter for finishing

Masala

  • 1/2 cup Basmati rice rinsed in a fine mesh strainer
  • 1 TBSP Extra-virgin olive oil
  • 1/3 cup Onion finely diced
  • 8 oz Chicken breast boneless skinless diced into small pieces
  • 1/3 TBSP Ground cumin
  • 1/4 tsp Flaky sea salt
  • 2 cloves Garlic minced
  • 3/4 TBSP Fresh ginger minced
  • 1/3 TBSP Ground coriander
  • 1/4 tsp Chili powder (to taste)
  • 1/2 tsp Garam masala
  • 8 oz Canned diced tomato with the liquid from the can
  • 1 cup Chickpeas slightly drained
  • 1 cup Chicken broth use as needed
  • 3/4 TBSP Lemon juice (plus more to taste)
  • 2 TBSP Fresh cilantro chopped

Coconut Water

  • 24 oz Coconut water cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Prep the Tandoori Roti: In a large bowl mix flour, sugar, baking powder, baking soda, and salt until well combined. Add yogurt and start to knead the dough. Add water as needed and continue to knead for 5 minutes. Then add oil and knead until the dough turns smooth and soft. Cover with plastic wrap and rest for 1 hour.
  • Cook the rice according to the instructions on the package.
  • Heat a large pot over medium heat. Once hot, add oil, onion, chicken, cumin, and one-third of the salt. Cook for 1 minute, then add garlic and ginger. Cook for 1 minute more, then add ground coriander, chili powder, and garam masala; stir to coat. (Add a little more oil at this point if the pan is looking dry.)
  • Next, add tomatoes, chickpeas, and the remaining salt. If the mixture looks a little too thick, add broth as needed. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
  • Increase heat to medium-high until it reaches a rolling simmer, then reduce heat to low or medium-low and simmer (uncovered) for 15-20 minutes, or until thickened and stew-like. Stir occasionally.
  • Tandoori Roti: Heat a skillet on medium heat. After the dough has rested, knead again, making sure the dough is soft. Evenly portion the dough into balls and dust with flour. Roll gently with a rolling pin, making sure the roti is slightly thick, about 1/4 inch. Then sprinkle a few droplets of water over the top and spread evenly.
  • Cook the Tandoori Roti: Transfer the roti water side down onto the heated skillet. Press gently so that the roti sticks to the skillet. Cook for a minute or until the roti partially puffs up and the base browns. Then invert the entire skillet over the heat and cook until the top of the roti is cooked uniformly (or flip the roti over in the pan to cook the other side). (Don’t worry if there are some black spots appearing; it gives a tandoor effect.)
  • Finish the Tandoori Roti: Scrape the roti off of the skillet and make sure the roti is cooked completely. Brush the top of the tandoori roti with butter while hot.
  • Finish rice: Once tender, season with salt and pepper to taste. Fluff with a fork and cover with a lid to keep warm.
  • Finish the masala: When the masala is thickened and bubbly, taste and adjust seasonings as needed. Remove from heat and add lemon juice.
  • Portion the masala; sprinkle with cilantro. Serve with tandoori roti, rice, and coconut water.

Nutrition

Calories: 811kcal | Carbohydrates: 143g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 0.4mg | Sodium: 665mg | Potassium: 1902mg | Fiber: 24g | Sugar: 24g | Vitamin A: 408IU | Vitamin C: 35mg | Calcium: 306mg | Iron: 11mg