Chana Aur Khatte Pyaaz Ka Murgh Recipe

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Cook Time
Ingredients
Method

How to make Chana Aur Khatte Pyaaz Ka Murgh

Chana Aur Khatte Pyaaz Ka Murgh: Chicken morsels cooked with pickled shallots and chickpea gravy, served with parantha. It is definitely very drool worthy recipe.

Total Cook Time1 hr 20 mins
Prep Time 10 mins
Cook Time1 hr 10 mins
Recipe Servings5
Medium

Ingredients of Chana Aur Khatte Pyaaz Ka Murgh

500 Gram Chicken
10 tbsp Ginger garlic paste
to taste Salt
2 Lemon juice
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)
Bay leaf
1 tbsp Turmeric powder
1 cup Ghee
1/2 cup Oil
1 1/2 tbsp Cumin seeds
200 gram Onions, chopped
1 1/2 tbsp Whole garam masala
150 gram Tomatoes
4 tbsp Ginger, chopped
6-8 Green chillies
3/4 cup Yogurt
1 bunch Mint
1/2 cup Fresh cream
Fresh coriander (for garnish)
4 tbsp Pickled onions (for garnish)
For ajwaini parantha:
3/4 cup Refined flour (maida)
1 tbsp Carom seeds (ajwain)
to taste Salt
for kneading Oil

How to Make Chana Aur Khatte Pyaaz Ka Murgh

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Marinate the chicken pieces with ginger-garlic paste as required, salt, lemon juice and dry spices.

Boil the chickpeas with bay leaf and turmeric powder. Once the chickpeas is boiled, cool it in a bowl.

Take a pan and add ghee, marinated chicken and cook it for some time till it is golden brown.

Take oil in a separate pan and heat the oil. Now add cumin seeds, onions and whole garam masala.

Once the onions are gold brown add the remaining ginger garlic paste.

Add the tomatoes and cook for a while. Now add the chana and cook for 10 minutes.

Once it is done, grind the onions-tomato masala with ginger, green chillies into a paste and pass through a sieve.

Add some yoghurt, mint and cook again for a while. Finish with adding

the chicken and the cream.

10.

Garnish with coriander and sliced pickle onions.

For ajwaini parantha:

Make dough with the maida, carom seeds, salt, oil and little water as required.

Make dumpling, roll as a flat bread and cook it on a tawa.

Garnish with the fresh herbs.

Key Ingredients: Chicken, Ginger garlic paste, Salt , Lemon juice, Coriander powder, Cumin powder, Red chilli powder, Chaat masala, Anardana powder, Garam masala powder, Yellow chilli powder, Chickpeas (chana), Bay leaf, Turmeric powder, Ghee, Oil, Cumin seeds, Onions, Whole garam masala, Tomatoes, Ginger, Green chillies, Yogurt, Mint, Fresh cream, Pickled onions (for garnish), For ajwaini parantha:, Refined flour (maida), Carom seeds (ajwain), Salt, Oil

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