Red Chicken Chana Boti (Spicy & Dhaba-Style)

Key Products @ Picante Tandoori Masala @ Picante Paprika Powder @ Picante Smoked Paprika Powder @ Picante Cayenne Pepper Powder

🛒 Ingredients (Serves 4):

🍗 Main:

• 500g boneless chicken (cubes)
• 1 cup boiled chickpeas (chana)
• 2 tbsp oil or ghee

🌶 Masala Base:

• 1 large onion (finely chopped)
• 1 tbsp ginger-garlic paste
• 2 tomatoes (pureed) or 1 cup tomato puree
• 1 tbsp Picante Cayenne Pepper Powder (adjust heat)
• 1 tsp Picante Paprika Powder (for color)
• 2 tbsp Picante Tandoori Masala
• 1 tsp salt (adjust to taste)
• 1 tbsp lemon juice
• 1 tbsp thick yogurt (optional, for richness)

🌿 Garnish:

• Fresh coriander
• Ginger juliennes
• Green chillies (optional)

1️⃣ Sauté the Base

• Heat oil in a heavy pan.
• Add chopped onions and cook until golden.
• Add ginger-garlic paste; sauté until fragrant.

2️⃣ Add Masala

• Add tomato puree.
• Cook until oil separates.
• Add Picante Tandoori Masala, Cayenne Powder, Paprika Powder, and salt.
• Cook 3–4 minutes until thick and deep red.

3️⃣ Cook Chicken

• Add chicken cubes.
• Cook on medium heat 8–10 minutes.
• Stir occasionally until chicken is nearly done.

4️⃣ Add Chickpeas

• Add boiled chana.
• Mix well and cook 5–7 minutes.
• Add yogurt if using.
• Finish with lemon juice.

🔥 Optional Smoky Finish (Restaurant Trick): Add 1 tsp of Picante Smoked Paprika into Marination

🌟 Pro Tips:

• For extra red color, use Picante Paprika Powder.
• For gravy version, add ½ cup hot water.
• For dry boti style, cook until masala coats chicken thickly.

🍽 Serving Suggestions:

• Serve with naan, roti, or tandoori paratha.
• Pair with jeera rice.
• Add sliced onions & lemon wedges.