Equipment
Ingredients
Chicken Marinade
- 600 g boneless skinless chicken thighs, cut into bite-sized pieces
- 100 g plain yogurt, full fat
- 15 g garlic paste
- 3 g ground turmeric
- 5 g kashmiri chili powder
- 4 g fine sea salt
Garlic Masala Curry
- 40 g ghee
- 3 g cumin seeds
- 30 g garlic, finely chopped
- 1 yellow onion, finely diced
- 250 g crushed tomatoes, canned or fresh pureed
- 6 g coriander powder
- 4 g garam masala
- 10 g fresh cilantro, chopped
Lacy Chickpea Pancakes (Besan Cheela)
- 100 g besan (chickpea flour), sifted
- 30 g rice flour
- 300 ml water
- 3 g fine sea salt
- 20 ml neutral oil
Nutrition (per serving)
Method
In a large mixing bowl, combine the yogurt, garlic paste, turmeric, Kashmiri chili powder, salt, and chicken pieces. Toss well to ensure every piece is thoroughly coated. Set aside to marinate for at least 30 minutes. Always wash hands and surfaces thoroughly with warm, soapy water after handling raw poultry to prevent cross-contamination.
In a separate bowl, whisk together the besan, rice flour, and salt. Gradually pour in the water while whisking continuously to prevent lumps. The batter should be very thin and watery, similar to unwhipped heavy cream. Let the batter rest at room temperature while you prepare the chicken.
Heat the ghee in a heavy-bottomed skillet over medium heat. Add the cumin seeds and let them sizzle for 15 seconds until fragrant. Add the finely chopped garlic and sauté until it just begins to turn a pale golden brown. Do not let the garlic burn.
Add the finely diced onions to the skillet. Cook, stirring frequently, until the onions are deeply browned and caramelized, which builds the fundamental flavor base of the curry.
Add the marinated chicken (along with any excess marinade) to the skillet. Sear the chicken pieces, stirring constantly, until the exterior turns opaque and the spices become deeply fragrant.
Stir in the crushed tomatoes, coriander powder, and garam masala. Reduce the heat to low, cover the skillet, and simmer gently. Cook until the chicken is tender and reaches a safe internal temperature of 74°C/165°F.
While the chicken simmers, heat a non-stick pan over medium-high heat. Lightly grease it with a few drops of oil. Give the rested batter a stir, then use a ladle to pour the batter from a height of about 10 centimeters, starting from the outside edges of the pan and moving inward. The batter should sizzle loudly and immediately form a lacy, hole-filled structure.
Drizzle a little oil around the edges of the pancake and into some of the larger holes. Cook undisturbed until the edges lift easily and the bottom is golden and crisp. Carefully flip and cook the other side for 30 seconds. Remove from the pan and repeat with the remaining batter.
Garnish the hot garlic chicken masala with fresh chopped cilantro. Serve immediately with the hot, lacy chickpea pancakes folded alongside for tearing and dipping into the curry.
Chef's Notes
- To achieve a truly lacy texture for the pancakes, pouring technique is critical. Do not spread the batter with a ladle like a traditional crepe. Pour it from slightly above the pan to allow the liquid to splatter and create organic holes.
- The resting period for the besan batter is vital. It allows the chickpea and rice flours to fully hydrate, which prevents a powdery mouthfeel and helps the starches gel properly when they hit the hot pan.
- Lahsuni (garlic) dishes thrive on layered allium flavors. By using raw garlic paste in the marinade and caramelized chopped garlic in the base, you create a complex, multi-dimensional garlic profile rather than a flat, pungent one.
Storage
Refrigerator: 3 days — Store the chicken and pancake batter in separate airtight containers. Cook the pancakes fresh for the best lacy texture.
Freezer: 1 month — Chicken curry freezes well. Do not freeze the pancake batter.
Reheating: Reheat the chicken gently in a saucepan over medium heat until it reaches 74°C/165°F. Make pancakes fresh.
