Chana Masala- Chicken Recipe

Imagine the bold, tangy flavors of a classic Channa Masala, simmered with tender chicken and served over a creamy bed of risotto. It’s the perfect balance of hearty, spicy, and indulgent, all in one delicious bite.

I didn’t have the traditional Basmati rice so I substituted risotto which turned out to be amazing. It gave the dish a creamy, yummy texture.. almost softening the spices . make this dish with or without the chicken.

Ingredients:

For the Channa Masala & Chicken:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 chicken breasts or thighs, boneless and skinless, cut into bite-sized cubes
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 large tomato, chopped (or 1 cup canned diced tomatoes)
• 1 green chili (optional for heat)
• 1 tbsp garam masala
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric powder
• 1 tsp paprika (for a smoky kick)
• 1 tsp ground cumin
• 1 tsp chili powder (adjust to your spice tolerance)
• ½ cup coconut milk (for creaminess)
• 2 tbsp olive oil or ghee
• Salt to taste
• Fresh cilantro, chopped (for garnish)

For the Risotto:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth (kept warm)
• ½ cup white wine (optional, but so worth it)
• 2 tbsp butter
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Sauté Your Chicken and Spices: In a large pan, heat 1 tbsp of olive oil (or ghee) over medium-high heat. Toss in your diced chicken cubes and cook them until golden and cooked through, about 5-6 minutes. Remove the chicken and set it aside for now.

2. Create the Channa Masala Sauce: In the same pan, add another tablespoon of oil. Toss in the chopped onion and sauté until soft and golden, about 3 minutes. Add garlic and ginger, and cook until fragrant (about 1 minute). Next, stir in your chopped tomato, spices (garam masala, cumin, coriander, turmeric, paprika, chili powder), and a pinch of salt. Cook the mixture for about 5 minutes until the tomatoes break down and form a thick, fragrant paste.

3. Bring the Chickpeas and Chicken Together: Add the chickpeas and cooked chicken back into the pan. Pour in the coconut milk and stir to combine. Let everything simmer together for 10 minutes, allowing the flavors to meld and the sauce to thicken. Taste and adjust the seasonings—maybe a pinch more salt or chili if you like extra heat. Once it’s perfect, remove from heat and cover.

4. Make the Risotto: In a separate pot, melt 2 tablespoons of butter over medium heat. Add the Arborio rice and stir for a couple of minutes until the rice becomes lightly toasted and fragrant. Pour in the white wine (if using) and stir until it’s absorbed. Now, start adding the warm broth, one ladle at a time, stirring constantly. Wait for each ladle of liquid to be absorbed before adding the next. Continue this process until the rice is creamy and tender—this should take about 18-20 minutes. Stir in the Parmesan cheese for that extra rich, melty goodness. Season with salt and pepper to taste.

5. Serve It Up: Scoop a generous amount of that creamy, dreamy risotto onto a plate. Top it with your hearty, spiced chicken and chickpea masala. Garnish with fresh cilantro for a pop of color and freshness.

Pro Tip:

Serve with a side of naan for some extra crunch, or a squeeze of lime for an extra zing of freshness!

Enjoy:

You’ve just created a comfort food masterpiece! The spiced chicken and chickpeas deliver a tantalizing punch, while the creamy risotto brings it all together into a dish that’s rich, savory, and packed with layers of flavor. The best part? It’s like a warm hug for your taste buds!