Chickpea Masala Chicken With Pomegranate Seeds

Excerpted from Neelam Batra

Makes 4 to 6 servings

1/4 cup Chickpea Masala with Pomegranate Seeds (recipe follows)

2 tablespoons basic ginger-garlic paste

1 (2 1/2- to 3-pound) chicken, skinned and cut into serving pieces (discard the back and wings)

1 cup nonfat plain yogurt, whisked until smooth

1 teaspoon garam masala + 1/4 teaspoon for garnish

1/2 teaspoon ground paprika

1 teaspoon salt, or to taste

2 tablespoons peanut oil

3 to 5 dried red chile peppers, such as chile de arbol, with stems

1 teaspoon cumin seeds

2 tablespoons finely chopped fresh curry leaves

1/4 cup finely chopped fresh cilantro, including soft stems

1. Prepare the chickpea masala and ginger-garlic paste. Then, place the chicken in a large non-reactive bowl and add the yogurt, ginger-garlic paste, 1 teaspoon garam masala, paprika, and salt. Mix well, making sure the chicken pieces are well coated with the marinade. Cover with plastic wrap and refrigerate at least 4 and up to 24 hours.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chile peppers, and cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the curry leaves and stir about 1 minute.

3. Add the chicken plus all the marinade and cook over medium-high heat for the first 3 to 5 minutes and then over medium heat until the chicken is golden, about 10 minutes.

4. Add the cilantro and cook about 5 minutes. Then add the chickpea masala and cook until the chicken is tender and the gravy thick, about 20 minutes. Transfer to a serving dish, sprinkle the ¼ teaspoon garam masala on top, and serve.

Photo Credit: y2bk VIA Flickr http://www.flickr.com/photos/y2bk/

AARP Ebook recipe: http://bookstore.aarp.org/WileyCDA/AarpTitle/AARP-1-000-Indian-Recipes.productCd-1118245601.html

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