Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tomato-Chickpea Masala With Chicken Recipe
    Lost? Site Map

    Tomato-Chickpea Masala With Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    L'ecole's Note:

    Appeared in the Washington Post, 12/15/10. Both my husband and I loved the complexity of the flavors and textures. "Look closely at the ingredient list: It's very pantry- and leftover-friendly, especially if you usually keep fresh ginger on hand. We did not scale back the recipe to 4 servings, because this is the kind of saucy main dish that's good as lunch leftovers the next day, or it can morph into a baked casserole the day after that. The chicken adds texture and protein, but the masala could quite easily be prepared as a vegetarian dish. Serve with jasmine or other long-grain rice."

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat the oil and butter in a large, heavy-bottomed pot over medium-low heat.
    2. 2
      Meanwhile, finely chop the onions. Peel the ginger, then grate it to yield 2 tablespoons. Cut the garlic into very thin slices.
    3. 3
      When the butter has melted, add the onions, garlic, ginger, garam masala and cayenne pepper; cook for about 5 minutes, stirring often, until the onions have softened.
    4. 4
      Shred the chicken (to taste), discarding any skin. Rinse and drain the chickpeas. Coarsely chop the tomatoes, reserving their juices (discard any basil leaves in the can).
    5. 5
      Stir the chickpeas and the tomatoes with their juices into the pot. Once the chickpeas have heated through, use a potato masher to mash about half of them. Add the shredded chicken. Increase the heat to medium; once the liquid starts to bubble, cook for about 8 minutes, then stir in the coconut milk, sugar and salt. Cook for 5 minutes, stirring as needed.
    6. 6
      Meanwhile, coarsely chop the cilantro. Cut the lemon into wedges.
    7. 7
      Taste, and adjust the seasoning as needed. Divide among individual plates; add spoonfuls of yogurt to each portion. Sprinkle with the cilantro and serve hot, with lemon wedges.

    Ratings & Reviews:


    Nutritional Facts for Tomato-Chickpea Masala With Chicken

    Serving Size: 1 (573 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 402.4
    Calories from Fat 133
    Total Fat 14.8 g
    Saturated Fat 4.2 g
    Cholesterol 31.8 mg
    Sodium 892.9 mg
    Total Carbohydrate 54.1 g
    Dietary Fiber 11.9 g
    Sugars 11.7 g
    Protein 18.7 g

    Ideas from


    Over 475,000 Recipes Network of Sites