MURGH CHOLAY
Ingredients
1: Chickpeas 6 big cans 397g. NET WEIGHT.
2: Chicken 2kg
3: Onions 2 (big size)
4: Coriander Powder 1 tbsp
5: Red Chilli Powder 1 tbsp
6: Salt 1 tbsp
7: Turmeric Powder 1 tsp
8: Cumin Seeds 1 tbsp
9: Cardamom 2 whole (big)
10: Green Chilli 3-4 (sliced)
11: Ginger Garlic Paste 2 tbsp
12: Tomatoes 2 (medium/large size or use 1 Can)
13: Split Red Lentils (half cup soaked in water)
14: Split Green Gram (half cup soaked in water)
15: Yogurt (half cup low/full fat)
16: Olive Oil/Clarified Butter 1 cup
17: Coriander & Green Chilli (for Garnishing)
18: Garam Masala 1 tbsp (homemade)
Instructions
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MURGH CHOLAY
1: In a pan add 2 cups of water and boil split red lentils & split green lentils.
2: Then add a pinch of cardamom soda and two cardamom (whole) and boil till the lentils cook.
3: Now in another large pan add oil, onions & ginger garlic paste till it turns golden.
4: Then add cumin seeds and mix, add all the spices & green chili.
5: Mix and add Tomatoes and give it a few minutes till oil comes on the surface.
6: Now add chicken, mix, and leave the chicken till it turns white.
7: Stir the lentils and cook on a medium flame for 10-15 minutes.
8: After the chicken turns white add yogurt, and cook till yogurt dries & oil comes on surface on medium-high flame.
9: Now add chickpeas with its water, mix, and bring it to a boil.
10: Then with the help of a spoon, mash a few chickpeas to make the gravy a little thick.
11: When the lentils are boiled add it to the chickpeas gravy with its water and mix.
12: On medium flame cook for 10-15 minutes.
13: Garnish with fresh coriander and green chili, mix & add garam masala.
14: Then stir and cover with lid & cook on low flame for 2-3 minutes.
