Craving something a little different? We were a few nights ago and came across this delicious recipe on Allrecipes.com. While the original recipe calls solely for chicken and includes the addition of turmeric, we wanted to boost the servings a little (along with the amount of healthy ingredients) and didn’t realize we were out of turmeric until we were already cooking. Fortunately, our version still tasted great. The smell is so incredibly good that this is a dish that will make everyone else in the house hungry! Served over rice (and some extra cilantro) or with naan or pita bread. It was a bit spicy and some people liked it with some sour cream or fat-free plain greek yogurt. This was our first time cooking with ghee (clarified butter); we found a little jar at a local Indian grocery. If you can’t find it near where you live, you can try making it yourself (recipes are easy to find online).
Personal preference: We ended up liking the chickpeas best in this recipe, even more than the chicken. Next time we make it, we plan to leave out the chicken altogether and, by using the chickpeas as the protein, keep it vegetarian. The chicken wasn’t bad in the dish, just not as amazing as the chickpeas (and I’m not usually a fan of chickpeas). The texture and the way they absorbed the flavors of the sauce was wonderful. Taking out the chicken will also reduce the time it takes to cook the dish (give the onions and garlic a few more minutes of solo cooking time before adding the tomatoes).
Adapted from an Allrecipes.com by Alia Tasleem; original recipe makes 6 servings
- 2 T vegetable oil
- 1 onion, diced or grated
- 2 cloves garlic, chopped
- 1 1/2 lbs. boneless skinless chicken thighs, cut in half
- 1 t chili powder
- 1 1/2 t salt
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 can chickpeas, drained and rinsed
- 2 tablespoons ghee
- 3 t ground cumin
- 3 t ground coriander
- 2 T grated fresh ginger
- 1/2 cup chopped cilantro leaves
- Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with chili powder and salt. Keep cooking, scraping the bottom of the pan frequently and turning the chicken.
- Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover and add the chickpeas, and simmer for another 10 minutes to let the excess liquid evaporate.
- Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.