Equipment
Ingredients
Chicken Marinade
- 600 g boneless skinless chicken thighs, cut into bite-sized pieces
- 15 g garlic paste
- 15 g ginger paste
- 3 g turmeric powder
- 5 g kashmiri chili powder
- 15 ml lemon juice
- 5 g salt
Garlic Curry Sauce
- 30 g ghee
- 30 g garlic, sliced very thinly
- 200 g onion, finely chopped
- 200 g tomato puree, smooth
- 8 g coriander powder
- 4 g cumin powder
- 4 g garam masala
- 200 ml water
- 10 g fresh coriander, chopped
Lacy Chickpea Pancakes
- 150 g besan
- 30 g rice flour
- 250 ml water
- 2 g ajwain seeds
- 3 g salt
- 1 g turmeric powder
- 20 g ghee, melted
Nutrition (per serving)
Method
In a mixing bowl, combine the chicken pieces with the garlic paste, ginger paste, turmeric powder, kashmiri chili powder, lemon juice, and salt. Toss until evenly coated. Set aside to marinate for 30 minutes at room temperature.
In a separate mixing bowl, whisk together the besan, rice flour, ajwain seeds, salt, turmeric powder, and water until a smooth, thin batter forms. Let the batter rest while you prepare the curry.
Heat the ghee in a large heavy-bottomed skillet over medium heat. Add the thinly sliced garlic and fry until pale golden and aromatic. Use a slotted spoon or spatula to remove half of the crispy garlic slices and set them aside for garnish.
In the same skillet with the remaining ghee and garlic, add the finely chopped onions. Cook, stirring frequently, until deeply caramelized and reddish-brown.
Add the marinated chicken to the caramelized onions. Sear the chicken pieces, stirring occasionally, until the outside loses its raw pink color and begins to brown lightly.
Stir in the tomato puree, coriander powder, cumin powder, and water. Bring the mixture to a simmer, cover, and cook until the chicken is tender and reaches a safe internal temperature of 74 degrees C or 165 degrees F. Once cooked, stir in the garam masala and remove from heat.
Heat a non-stick pan over medium-high heat. Lightly brush the surface with a small amount of melted ghee. Pour a ladle of the chickpea batter into the center of the pan and immediately tilt and swirl the pan so the batter spreads thinly and creates a lacy, uneven edge.
Cook the pancake until the top looks dry and the edges begin to lift and curl, about 2 minutes. Flip using a spatula and cook the other side for an additional minute until golden brown spots appear. Transfer to a plate and repeat with the remaining batter.
Garnish the warm chicken curry with the reserved crispy garlic slices and fresh chopped coriander. Serve immediately alongside the fresh, lacy chickpea pancakes for dipping and scooping.
Chef's Notes
- Adding a small amount of rice flour to the chickpea flour is the culinary secret to achieving those highly sought-after crispy, lacy edges on the pancakes.
- Do not rush the process of cooking the onions. Deeply caramelizing them provides the foundational sweetness that balances the robust garlic and warm spices in the curry.
- Using boneless, skinless chicken thighs instead of chicken breasts ensures the meat remains exceptionally juicy and tender during the simmering process.
- Kashmiri chili powder adds a vibrant, fiery red color to the curry without adding an overwhelming amount of heat. If you substitute it, use sweet paprika to maintain that beautiful color.
Storage
Refrigerator: 4 days — Store the chicken curry and pancake batter separately. Cook pancakes fresh for best texture.
Freezer: 2 months — Freeze the chicken curry only. The cooked pancakes and raw batter do not freeze well.
Reheating: Reheat curry gently on the stovetop over low heat until simmering. Cook pancakes fresh from stored batter.
