Tari walay Murgh Chana
Ingredients
- Chickpeas (1 kg): Washed and soaked for 4 hours with 1 tbsp baking soda.
- Baking Soda (1 tbsp)
- Salt (1 tbsp)
- Clarified Butter (250 g)
- Green Cardamom (12 pods)
- Garam Masala Powder (2 tbsp)
- Cumin Powder (1 ½ tbsp)
- Black Pepper Powder (1 tbsp)
- Paprika Powder (1 tbsp)
- Red Chili Powder (1 ½ tsp, heaped)
- Salt (1 tbsp)
- Chicken (1250 g, cut into pieces)
- Water (3 large glasses)
- Bullet Green Chilies (5)
Instructions
-
1. Prepare Chickpeas:
- Wash 1 kg of chickpeas thoroughly.
- Soak the chickpeas for 4 hours with 1 tbsp of baking soda. (*Note: In summer, avoid soaking overnight to prevent spoilage; overnight soaking is suitable only in winter.*)
2. Cook Chickpeas:
- After soaking, wash the chickpeas again.
- Place them in a large pot, add enough water to submerge the chickpeas, 1 tbsp of baking soda, and 1 tbsp of salt.
- Bring to a boil over high heat, then simmer on medium heat until the chickpeas are tender.
3. Prepare the Masala:
- Heat 250 g of clarified butter in a pan.
- Add 12 green cardamom pods, 2 tbsp garam masala powder, 1 ½ tbsp cumin powder, 1 tbsp black pepper powder, 1 tbsp paprika powder, 1 ½ tsp heaped red chili powder, and 1 tbsp salt.
- Cook on medium flame for a few seconds, then add ¼ cup of water.
4. Cook the Chicken:
- Add 1250 g of chicken pieces to the masala.
- Fry the chicken in the masala for 12 minutes on medium flame, occasionally adding a few tablespoons of water to prevent sticking.
5. Mash Chickpeas for Thick Gravy:
- While the chicken is frying, use a masher to lightly mash some chickpeas. This will help thicken the gravy.
6. Combine Chickpeas and Chicken:
- Once the chicken is well-fried, add 3 large glasses of water.
- Mix, cover, and cook on medium flame until the chicken is tender.
- Gradually add the boiled chickpeas to the chicken curry, allowing the clarified butter to remain on top. Stir gently to avoid disturbing the clarified butter.
7. Simmer with Green Chilies:
- Add 5 bullet green chilies.
- Simmer on low flame for 12 minutes.
8. Serve:
- Serve hot with naan, accompanied by onions, green chilies, and lemon wedges.
Additional Tips for Murgh Chana Recipe
- Soaking Tips: Soaking the chickpeas with baking soda helps to soften them faster. Adjust soaking times according to the season to ensure the chickpeas don't spoil.
- Clarified Butter: Using clarified butter adds a rich, authentic flavor to the dish. If unavailable, substitute with ghee or regular cooking oil.
- Green Cardamom: This spice adds a sweet, aromatic flavor that complements the other spices well. Do not skip this ingredient for an authentic taste.
- Serving Suggestions: Murgh Chana pairs perfectly with naan, but it can also be served with steamed rice or parathas for a complete meal experience.
