How to make Chana Mutton -

A wholesome mutton dish - cooked with chickpeas and other masalas

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Mutton (मटन)

Cuisine : Indian

Course : Main Course Mutton

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You can also find more Main Course Mutton recipes like Dahi Ka Kheema Himachali Gosht Rara Keema Hara Dhania Keema Matar

Chana Mutton

Chana Mutton Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chana Mutton Recipe

  • Chickpeas (kabuli chana) soaked 1 cup

  • Mutton cut into 1 inch pieces on the bone 500 grams

  • Oil 3 tablespoons

  • Bay leaves 2

  • Cloves 7-8

  • Black cardamoms 2

  • Green cardamoms 5

  • Black peppercorns 7-8

  • Onions,sliced 3 medium

  • Turmeric powder 1/2

  • Green chillies slit 3-4

  • Coriander powder 2 teaspoons

  • Cumin powder 1 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Salt to taste

  • Yogurt 1 1/2 cups


Step 1

Heat oil in a pressure cooker, add bay leaves, cloves, black cardamoms, green cardamoms, black peppercorns, onions and saute till lightly coloured.

Step 2

Add mutton and continue to saute for 3-4 minutes. Add turmeric powder, green chillies and continue to saute.

Step 3

Drain chickpeas and add to the cooker. Add coriander powder, cumin powder, red chilli powder, salt and mix well. Add 2 cups water and yogurt and mix well.

Step 4

Close the cooker with its lid and cook under pressure until 6-8 whistles are given out or till both chickpeas and mutton are completely cooked and tender.

Step 5

Open the lid of the cooker when the pressure reduces completely and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.