Tomato-Chickpea Masala With Chicken Recipe

Name: Tomato-Chickpea Masala With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, extra-virgin; 2 tablespoons butter, unsalted; 2 medium onions; ginger, 3-inch piece; 4 garlic cloves, medium; 1 ½ tablespoons garam masala; ⅛ teaspoon cayenne pepper; 6 -8 ounces cooked chicken (white or dark meat); 2 (15 ounce) cans chickpeas (no salt added); 2 (28 ounce) cans whole tomatoes; ¾ cup low-fat coconut milk; 1 ½ teaspoons sugar; 1 teaspoon salt; ¼ cup cilantro, for garnish; 2 medium lemons, for serving; ½ cup plain nonfat yogurt

Servings: persons

3 tablespoons olive oil, extra-virgin
2 tablespoons butter, unsalted
2 medium onions
ginger, 3-inch piece
4 garlic cloves, medium
1 ½ tablespoons garam masala
⅛ teaspoon cayenne pepper
6 -8 ounces cooked chicken (white or dark meat)
2 (15 ounce) cans chickpeas (no salt added)
2 (28 ounce) cans whole tomatoes
¾ cup low-fat coconut milk
1 ½ teaspoons sugar
1 teaspoon salt
¼ cup cilantro, for garnish
2 medium lemons, for serving
½ cup plain nonfat yogurt

1
Heat the oil and butter in a large, heavy-bottomed pot over medium-low heat.
2
Meanwhile, finely chop the onions.
3
Peel the ginger, then grate it to yield 2 tablespoons.
4
Cut the garlic into very thin slices.
5
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.
6
Shred the chicken (to taste), discarding any skin.
7
Rinse and drain the chickpeas.
8
Coarsely chop the tomatoes, reserving their juices (discard any basil leaves in the can).
9
Stir the chickpeas and the tomatoes with their juices into the pot.
10
Once the chickpeas have heated through, use a potato masher to mash about half of them.
11
Add the shredded chicken.
12
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.
13
Cook for 5 minutes, stirring as needed.
14
Meanwhile, coarsely chop the cilantro.
15
Cut the lemon into wedges.
16
Taste, and adjust the seasoning as needed.
17
Divide among individual plates; add spoonfuls of yogurt to each portion.
18
Sprinkle with the cilantro and serve hot, with lemon wedges.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons olive oil, extra-virgin, 2 tablespoons butter, unsalted, 2 medium onions, ginger, 3-inch piece, and more.

Yes, Tomato-Chickpea Masala With Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato-Chickpea Masala With Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions