Chicken Channay/ Chicken with Chickpea: A Healthier Version
Prep Time
15 mins
Cook Time
35 mins

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.

Course: Breakfast, Main Course, Side Dish
Cuisine: Pakistani
Keyword: boneless chicken, Chickpea, Gluten free
Author: Heenie
  • 1/3 cup cooking oil
  • 1 big onion, finely chopped
  • 300 gm boneless chicken, small chunks
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 4 tbsp tomato puree or use 4-5 finely chopped tomatoes
  • tsp salt
  • tsp red chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp tumeric powder
  • 1 tsp white cumin seeds
  • 1/3 tsp onion seeds (kalonji in Urdu)
  • 400 gm channay/chickpea Soak overnight or at least 6 hours with 1/2 tsp baking soda. Wash and rinse well. Boil in 2 liters of water till tender. Strain and discard water.
  • 2 medium green chillies, roughly chopped
  • 6-7 curry leaves (curry pata in Urdu)
  • 1 tsp garam masala
  • sliced ginger for garnish
  • fresh green coriander or mint for garnish
  1. In a large cooking pot fry chopped onion over medium flame till golden brown.

  2. Add in chicken chunks and cook well, stirring in intervals, till water from chicken dries out and oil is separated.

  3. Add in ginger paste and garlic paste and dry roast for about 35-40 seconds.

  4. Add tomato puree (or tomatoes), stir well. If using puree you might be required to add a little water if it gets too dry.

  5. Add in salt, red chilli powder, coriander powder, tumeric powder, cumin seeds and onion seeds (kalonji in Urdu).

  6. 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.

  7. 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.

  8. Switch the flame off but do not remove the lid for another 5 minutes.

  9. Serve hot, garnished with ginger slices and chopped green coriander or mint with naan or roti or pori or paratha.