Kabuli Chicken - SK Khazana

When kabuli chane and chicken are cooked together with some flavourful masalas the result is simply lip smacking This is a Sanjeev Kapoor exclusive recipe.

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Kabuli Chicken - SK Khazana

Main Ingredients Chickpeas (kabuli chana), Chicken on the bone
Cuisine Indian
Course Main Course Chicken
Prep Time 7-8 hour
Cook time 1-1.30 hour
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Kabuli Chicken - SK Khazana

  • 1 1/2 cups Chickpeas (kabuli chana)
  • 750 grams Chicken on the bone cut into 2 inch pieces
  • to taste Salt
  • 2 tablespoons Ginger-garlic paste
  • 2 teaspoons Green chilli paste
  • 1/4 cup Yogurt
  • 2 1/2 teaspoons Red chilli powder
  • 3/4 teaspoons Turmeric powder
  • 4 tablespoons Ghee
  • 1 teaspoon Cumin seeds
  • 3-4 Green cardamoms
  • 3-5 Cloves
  • 3-5 Black peppercorns
  • 1 inch stick Cinnamon broken
  • 1 Bay leaf
  • 3 large Onions finely chopped
  • 1 large Tomato finely chopped
  • 3/4 cup Tomato puree
  • 1 1/2 teaspoons Coriander powder
  • 1 1/2 tablespoons Chole masala
  • 3+ Green chillies for garnish
  • for garnish Tomato wedges
  • for garnish Lemon wedges
  • for garnish coriander sprig


  1. Take kabuli chana in a large bowl, add sufficient water and let it soak it for 7-8 hours. Drain and transfer into another bowl.
  2. Take chicken in a large bowl, add salt, 1 tbsp ginger-garlic paste, ½ tsp green chilli paste, yogurt, 1 tsp red chilli powder and ¼ tsp turmeric powder and mix well. Set aside to marinate till the kabuli chane are cooked.
  3. Heat a pressure cooker, add 4 tbsps ghee, cumin seeds, green cardamoms, cloves, black peppercorns, cinnamon and bay leaf, mix and sauté till fragrant.
  4. Add onions, mix well and sauté till golden brown.
  5. Add 1 tbsp ginger-garlic paste and 1 tsp green chilli paste, mix and sauté for 1-2 minutes.
  6. Add tomato and tomato puree and mix well and saute till the tomatoes are cooked and oil separates.
  7. Add 1½ tsps red chilli powder, ½ tsp turmeric powder, coriander powder, chole masala and mix well. Reduce heat and sauté for 1-2 minutes. Add ½ cup water, mix well and sauté for 1-2 minutes or till the mixture is fragrant.
  8. Add the soaked chana and mix well. Slit green chillies and add, and. mix well. Add 6 cups water and mix well.
  9. Add salt and mix well. Cover the cooker and cook under pressure till 7-8 whistles are released. Allow the pressure to reduce completely.
  10. Heat 2 tbsps ghee in a deep pan, add the chicken with the marinade and mix well. Sauté on high heat for 4-5 minutes.
  11. Add the cooked chole in it and mix well. Cover and cook till chicken is cooked completely. Take it off the heat.
  12. Transfer into a serving bowl, garnish with tomato wedges, lemon wedges, green chilli, and coriander sprig. Serve hot.