A very traditional and very common dish gets a healthier makeover with enhanced nutritional value and without compromising the flavor. Make it for brunch or weekend special breakfast or serve as main meal.
In a large cooking pot fry chopped onion over medium flame till golden brown.
Add in chicken chunks and cook well, stirring in intervals, till water from chicken dries out and oil is separated.
Add in ginger paste and garlic paste and dry roast for about 35-40 seconds.
Add tomato puree (or tomatoes), stir well. If using puree you might be required to add a little water if it gets too dry.
Add in salt, red chilli powder, coriander powder, tumeric powder, cumin seeds and onion seeds (kalonji in Urdu).
Add channay/chickpea to the pot with 3/4 cup of water. Cover and let it cook over medium low flame for about 15 minutes or till chicken is cooked through, channay/chickpea appears mushy and water is mostly evaporated.
Add green chillies, curry leaves and garam masala to the pot. Cover and let simmer for 10-15 minutes. Do not open the lid during this time.
Switch the flame off but do not remove the lid for another 5 minutes.
Serve hot, garnished with ginger slices and chopped green coriander or mint with naan or roti or pori or paratha.