Murgh Anda Chana
Ingredients
1: oil 1/2 cup
2: cinnamon sticks 2 pieces
3: black peppercorn 1/2 tsp
4: green cardamom 8
5: cloves 8
6: cumin seeds 1 & 1/2 tsp
7: ginger & garlic paste 1 tbsp
8: onions 2 large (grind)
9: chicken 1 kg
10: turmeric 1/2 tsp
11: red chilli powder 2 tsp
12: coriander powder 2 tsp
13: cumin powder 1 & 1/2 tsp
14: salt 1 & 1/2 tsp
15: yogurt 2 cups
16: chickpeas 250g (soaked over night and then boil it with 1/4 tsp baking soda)
17: garam masala powder 1 tsp
18: fresh ginger 2 inch (Julian cut)
19: green chilli 4 (finely chopped)
20: water 1 & 1/2 cup
21: boiled eggs 8
22: fresh coriander 2 to 3 tbsp
Instructions
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Murgh Anda Chana
1: heat oil add cinnamon sticks, black peppercorn, green cardamom, cloves, cumin seeds, ginger & garlic paste, onions and fry on high flame till changes colour.
2: then add the chicken and fry till changes colour, on high flame.
3: add turmeric, red chilli powder, coriander powder, cumin powder, salt mix well and add the yogurt mix and add water 1 & 1/2 cup, wait for a boil on high flame and then cover and cook on low to medium flame till the chicken is tender and oil comes on surface.
4: add the boiled chickpeas, garam masala powder, ginger, green chilli, water mix and cook on low to medium flame for 8 minutes.
5: then add boiled eggs, fresh coriander mix.
6: serve hot with naan, roti.
