Chatpata chole masala (Chick pea curry)

Chatpata chole masala (Chick pea curry)

Chole Masala (chickpea) is a dish originating from Amritsar in Punjab, the city of the Golden Temple. Food is as much a part of the Amritsari culture as is religion. Every day the Golden Temple has over 100,000 visitors who are all fed freshly cooked meals for free irrespective of their social and religious backgrounds. Much like their inclusive culture, Chole Masala is a dish that can be relished by all irrespective of one's food choices. 
Enjoy a warm bowl of Chole Masala with an Indian bread of your choice or cooked rice. I would even recommend having it on its own as a snack with an icy cold beer.
Prep Time20 mins
Cook Time20 mins
Cuisine: Indian
Servings: 2

Ingredients

Ingredients

  • 400 gm can chickpeas drained
  • 2 tbsp. Sunflower oil
  • 2 bay leaves
  • 1 medium onion chopped finely
  • 2 cloves garlic chopped finely
  • ¾ inch ginger chopped finely
  • 1 green chilli chopped finely

For curry paste (ingredients)

  • 1 tsp coriander powder
  • 1 tsp paprika
  • ½ tsp Kashmiri chilli powder or
  • ¼ tsp chilli powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  • ¼ tsp garam masala
  • Salt to taste
  • 2 red tomatoes diced
  • 150 ml water
  • 1 tbsp. tomato puree

Garnish

  • A few fresh coriander leaves
  • ½ red onion thinly sliced
  • Juice of ½ a lemon to taste

Instructions

Method:

  • Heat 2 tbsp. oil in a saucepan on medium heat.
  • Add bay leaves. Cover with lid as it may splutter for a few seconds.
  • Then add finely chopped onions and fry till golden brown. (about 6-8 minutes)
  • Next, add finely chopped garlic, ginger and green chilli. Keep stirring until the lovely cooked aroma appears.
  • In a small bowl, mix (ingredients 8-14) coriander powder, paprika, Kashmiri chilli powder/chilli powder, cumin powder, turmeric powder, garam masala and salt to taste in 3 tbsp. of water and make a smooth paste. Add it into the onion mix.
  • Keep stirring till the liquid dries up and oil separates.
  • Add diced tomatoes and cook till the liquid dries up. Add tomato puree and stir fry for a minute.
  • Add drained chickpeas with 150ml water and salt to taste. Stir well.
  • Cook covered on a medium flame for 10 minutes, stirring occasionally.
  • Mash a few chickpeas in the pan (this helps thicken the curry).
  • Transfer the chickpea to a serving dish and garnish with chopped coriander leaves, thinly sliced red onions and juice of ½ a lemon.

Butter Chicken (with coconut milk)

BUTTER CHICKEN / MURG MAKHANI

A rich Punjabi dish which traces back to the Mogul times which is rich succulent and buttery
Course: Main Course
Cuisine: Indian
Keyword: butter chicken, murgh makhani
Author: Sharmini Thomas

Ingredients

Ingredients:

  • 250 g chicken breast
  • ½ dsp sunflower oil
  • 1 dsp butter
  • 1 medium onion - sliced
  • 1-2 cloves of garlic finely chopped
  • 1.5 cm piece of ginger finely chopped
  • 1 green chilli finely chopped
  • Salt to taste
  • ½ carton / tin coconut cream

Tomato Cream Sauce

  • ½ dsp butter
  • ½ tsp chopped ginger
  • 2 medium tomatoes chopped
  • 1 slit red chilli
  • Salt to taste
  • ½ tsp sugar
  • ½ tsp cornflour
  • 1 dsp double cream
  • 1 dsp heaped, of tomato puree
  • 1 tsp lemon juice to taste
  • ¼ tsp garam masala
  • 1 tsp chopped coriander leaves

Instructions

Method:

  • Cut chicken breasts into bite size pieces.
  • Heat the oil and butter in a dry wok, on a medium heat.
  • When hot, add the sliced onion & fry until golden brown.
  • Next, add finely chopped garlic, ginger and chopped chilli and stir until oil separates from the mixture.
  • Add the chicken pieces and fry until they are sealed (Turns white in colour).
  • Add salt and the coconut cream.
  • Cover and cook on medium heat until the chicken is tender and the gravy thickens.
  • Next add the tomato cream sauce.

Tomato Cream sauce:

  • Heat butter in a saucepan over a medium heat and add chopped ginger, tomatoes, slit red chilli, salt and sugar. Cook for 5 minutes.
  • Beat the cornflour, cream and tomato puree together and add to the cooked tomato mix.
  • When it boils, add this sauce to the cooked tender chicken in the wok, and cook until the sauce thickens.
  • Remove from the heat and stir in lemon juice.
  • Garnish with chopped coriander leaves and garam masala.

Video

Notes

  • tsp teaspoon
  • tbsp tablespoon
  • dsp dessert spoon
  • pinch or dash less than ⅛ teaspoon
  • g gram
  • ml millilitre
  • cm centimetre
  • 1 cup approx 225ml