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Chana Aur Khatte Pyaaz Ka Murgh

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Chana Aur Khatte Pyaaz Ka Murgh
  • Chef:
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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

  1. Marinate the chicken pieces with ginger-garlic paste as required, salt, lemon juice and dry spices.
  2. Boil the chickpeas with bay leaf and turmeric powder. Once the chickpeas is boiled, cool it in a bowl.
  3. Take a pan and add ghee, marinated chicken and cook it for some time till it is golden brown.
  4. Take oil in a separate pan and heat the oil. Now add cumin seeds, onions and whole garam masala.
  5. Once the onions are gold brown add the remaining ginger garlic paste.
  6. Add the tomatoes and cook for a while. Now add the chana and cook for 10 minutes.
  7. Once it is done, grind the onions-tomato masala with ginger, green chillies into a paste and pass through a sieve.
  8. Add some yoghurt, mint and cook again for a while. Finish with adding
    the chicken and the cream.
  9. Garnish with coriander and sliced pickle onions.

  10. For ajwaini parantha:
  11. Make dough with the maida, carom seeds, salt, oil and little water as required.
  12. Make dumpling, roll as a flat bread and cook it on a tawa.
  13. Garnish with the fresh herbs.

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