Chana Aur Khatte Pyaaz Ka Murgh

Chana Aur Khatte Pyaaz Ka Murgh

Recipe Cook Time:1 Hour 30 Minutes



Ingredients

500 gm chicken

10 Tbsp ginger garlic paste

Salt to taste

Juice of 2 lemons

1 1/2 Tbsp coriander powder

1 1/2 Tbsp cumin powder

1 Tbsp red chilli powder

1 Tbsp chaat masala

1 Tbsp anardana powder

1 Tbsp garam masala powder

1 Tbsp yellow chilli powder

1 cup chickpeas (chana)

1 bay leaf

1 Tbsp turmeric powder

1 cup ghee

1/2 cup oil

1 1/2 Tbsp cumin seeds

200 gm onions, chopped

1 1/2 Tbsp whole garam masala

150 gm tomatoes

4 Tbsp ginger, chopped

6-8 green chillies

3/4 cup yogurt

1 bunch mint

1/2 cup fresh cream

50 gm fresh coriander (for garnish)

4 Tbsp pickled onions (for garnish)


For ajwaini parantha:

3/4 cup refined flour (maida)

1 Tbsp carom seeds (ajwain)

Salt to taste

Oil, for kneading



Method

Marinate the chicken pieces with ginger-garlic paste as required, salt, lemon juice and dry spices.

Boil the chickpeas with bay leaf and turmeric powder. Once the chickpeas is boiled, cool it in a bowl.

Take a pan and add ghee, marinated chicken and cook it for some time till it is golden brown.

Take oil in a separate pan and heat the oil. Now add cumin seeds, onions and whole garam masala.

Once the onions are gold brown add the remaining ginger garlic paste.

Add the tomatoes and cook for a while. Now add the chana and cook for 10 minutes.

Once it is done, grind the onions-tomato masala with ginger, green chillies into a paste and pass through a sieve.

Add some yoghurt, mint and cook again for a while. Finish with adding
the chicken and the cream. Garnish with coriander and sliced pickle onions.