Tutorial Make Perfect Chicken, Chickpeas in refreshing coriander yogurt sauce

Chicken, Chickpeas in refreshing coriander yogurt sauce. Had a leftover roast chicken and peas , turned it into a lazy Sunday meal Harissa Chicken, Sweet Potato and Chickpea Skillet is a simple, satisfying and super flavorful dinner perfect for busy nights. Spicy from the harissa sauce, but balanced out by the sweet potatoes and cool, creamy, herb yogurt sauce. Stir in tomato sauce and chickpeas.

Add cinnamon, cloves, crushed cardamom pods and diced onion. Roasted Cauliflower And Chickpeas With Yogurt Sauce…Seasoned w/cumin, coriander, salt & pepper, finished with yogurt sauce. I have another hearty and delicious veggie dish to share with you today! You can cook Chicken, Chickpeas in refreshing coriander yogurt sauce using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chicken, Chickpeas in refreshing coriander yogurt sauce

1. Prepare 1/2 of roast chicken.
2. You need 1/2 of chick peas cooked, you could use canned too.
3. Prepare 2 of large potatoes diced in chunks.
4. Prepare 1/2 cup of yogurt at room temperature.
5. Prepare 3 tbsp of ginger, garlic, green chillies and cilantro paste.
6. You need 1/2 tsp of turmeric.
7. You need 1/2 tsp of cumin seeds (optional).
8. You need to taste of Salt and Pepper.
9. Prepare 1 of large onion chopped.
10. It's Handful of coriander chopped.
11. It's 2-3 of tomatoes chopped.
12. It's 1 tsp of olive oil.
13. It's 1/2 cup of water.

Combine yogurt, cucumber, scallion, cilantro, coriander, and cumin in a bowl. Season with Kosher salt and black pepper. You might be wondering, what it then the original chaat? The original chaat consists of pieces of potatoes, crisp friend bread, chickpeas, chili mixture, fresh coriander, yogurt and sauce made out of ginger and tamarind sauce.

Chicken, Chickpeas in refreshing coriander yogurt sauce instructions

1. Separate chicken from skin, in a hot pressure cooker or deep bottom pan add oil, chicken skin and cook until fat is extracted, discard skin and add onions and half of the cilantro cook until onions are translucent, add ginger paste and stir in for few minutes.
2. Now add tomatoes, cook until dissolved, add turmeric, seasoning and stir till all is incorporated, add potatoes, pressure cook for 10 minutes, if cooking in a pan, cook until potatoes are cooked.
3. Let pressure drop, open cooker, add chicken and chick peas and cook on medium heat until the chicken is warmed through, turn heat off, now add yogurt, cover and let it rest for 10 minutes.
4. Garnish with remaining cilantro and serve as a main with salad or a side of flavoured rice and yogurt.

Add onions, garlic and a large pinch of salt. Stir in spices, and cook another minute or so. Add lamb or chicken, and stir. In a bowl, whisk yogurt with cornstarch until smooth. This past Sunday they had a similar version of this which inspired me to make this recipe.