Ingredients:
250g chicken (cut into small pieces)
200g white chickpeas
1 1/2 cup onion (chopped)
1/2 cup tomato (chopped)
2-3 green chilies (broken)
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1/2 tsp. red chili powder
1/4 tsp. garam masala powder
1 1/2 tsp. coriander seeds
1 1/2 tsp. cumin seeds
1/2 " cinnamon stick
1/4 tsp. nutmeg
1/3 cup oil
Salt to taste
Few coriander leaves (for garnish)
Method
Wash the chickpeas and soak 7-8 hours with enough water. Then drain the water. Into a pressure cooker pour the soaked chickpeas, a pinch of baking soda along with water and boil them. After boiling drain the water and keep aside.
On a dry tawa roast cumin-coriander seeds, cinnamon, nutmeg and black peppercorn. Then grind all the spices and keep aside with a cover.
Heat oil in a pan. Add chopped onion and fry till golden brown. Add chicken and fry for 10 minutes on low heat. Add ginger-garlic paste, stir well and fry for 2-3 minutes. Then add roasted masala, broken green chilies, turmeric powder, red chili powder and salt. Mix well and fry it for 2 minutes.
After that add chopped tomato and fry for a minute on medium heat. Then reduce the heat to low, cover with a lid and cook for 5 minutes. Open the lid and add 1 cup water, stir well and cook it covered for few minutes or till the chicken is tender.
Now add the boiled chickpeas and 200 ml water. Stir well and cook it covered for 10 minutes.
Sprinkle garam masala and few coriander leaves over the murgh-cholay .
Serve with puri or roti.
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