I make this recipe all the time! Watch out, it’s very spicy! 🙂 And quite healthy, too. Eat the chana masala as a curry over rice or my favourite, straight with paratha. Every now and then I like to add about 1 tsp of plain yogurt on top of the chana masala in the bowl, and then add the cilantro on top of that. I adapted it from: http://www.recipedelights.com/recipes/vegdishes/ChanaMasala.htm
If you can’t find tomato puree, you can substitute tomato paste mixed with water. Using regular canned tomatoes will not produce a rich red sauce. From Cooking Classy’s blog.
This is delicious! It is a low fat recipe, without the low fat taste. The exotic spices of garam masala make this dish excellent to serve at any time. I cut the chicken breasts up so that the meat can absorb the wonderful spices easier. This is fabulous!
I saw the famously foul-mouthed chef do this on a live TV cook-a-long. It’s an easy curry to prepare, and big on flavour.
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