INGREDIENTS
- 500 gms chicken, curry cut with bones
- 1 cup chickpeas, soaked overnight and boiled with salt, 2 bay leaves, 2 cloves and 2 cardamoms (reserve the cooking water)
- Oil
- 2 onions, sliced
- 1-inch ginger, crushed
- 5–6 garlic cloves, crushed
- 2 tomatoes, pureed
- 3 tbsp plain yogurt, whisked
- ¼ tsp turmeric powder
- 1–2 tsp Shilpa’s Masala Mill Chicken-Mutton Masala
- 1½ tsp coriander powder
- 1 tsp Shilpa’s Masala Mill Kashmiri Chilli Powder
- ¾–1 tsp Shilpa’s Masala Mill Garam Masala Powder
- ½ tsp saunth (dry ginger) powder
- ¼ tsp black pepper powder
- ½ tsp mango (amchur) powder
- 1 tsp chicken powder
- 1–2 green chillies, sliced
- 1 tbsp ginger, julienned
- Salt to taste
INSTRUCTIONS
- Heat oil in a kadhai.
- Add the sliced onions and fry over medium heat for about 10 minutes until nicely browned.
- Add the chicken pieces and fry for 3–5 minutes.
- Add the crushed ginger and garlic and sauté for another 3–4 minutes.
- Add turmeric, Chicken-Mutton Masala, coriander powder, Kashmiri Chilli Powder, saunth powder, black pepper, mango powder and chicken powder.
- Mix everything well.
- Add salt and a splash of water.
- Bhunao the chicken for 3–4 minutes until the oil starts separating.
- Add the tomato puree and continue cooking for another 3–5 minutes.
- Reduce the heat and stir in the whisked yogurt.
- Mix well and cook for 2–3 minutes.
- Cover and cook on low heat for 7–8 minutes.
- Add the boiled chickpeas and cook for another 2–3 minutes.
- Add the reserved chickpea cooking water.
- Simmer on low heat for 12–14 minutes.
- Add Garam Masala Powder.
- Cook for another 2–3 minutes.
- Garnish with sliced green chillies and julienned ginger.
- Your delicious Lahori Murgh Cholay is ready.
- Serve hot with naan or steamed rice.
SPICE LEVEL: 🌶🌶
