Chana Aur Khatte Pyaaz Ka Murgh

Chana Aur Khatte Pyaaz Ka Murgh

Chicken morsels cooked with pickled shallots and chickpea gravy, served with parantha.
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.
For ajwaini parantha:
=> Make dough with the maida, carom seeds, salt, oil and little water as required.
=> Make dumpling, roll as a flat bread and cook it on a tawa.
=> Garnish with the fresh herbs.

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