Murgh Choolay White Chick Pea With Chicken
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Spicy chicken and chickpeas curry. A favourite dish from Punjab. Its Easy to Cook and serve hot with naan, roti or white rice.
Total servings: 6
Calories:
Pre-Prep time:
Preperation time: 15 minutes cooking time 30 minutes
Occasion: Any
Cuisine: Pakistani
Effort: Average
Best for: All
How to serve: Hot
Ingredients:
2 1/2 cups chick peas, soaked overnight
1 inch piece cinnamon stick
2 medium tomatoes, chopped
1 level teaspoon bicarbonate of soda
1 medium onion, peeled and thinly sliced
1/2 cup oil
1 tablespoon garlic paste
1 tablespoon ginger paste
1/4 teaspoon turmeric (haldi)
1 teaspoon coriander powder
2 teaspoons salt
1 teaspoon red chili powder
1 1/2 teaspoons garam masala
1/2 cup coriander, fresh, chopped
2 green chilies, finely chopped
1 whole chicken cut into 8 pcs
Preparation:
Place the chick peas, 1 teaspoon salt, cinnamon stick and bicarbonate of soda in a large heavybased saucepan, add enough water to cover the chickpeas by 2 inches and bring to a boil.
Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. (This process can be speeded up in a pressure cooker. Use half the quantity of water. Follow the manufacturer's instructions for timing.)
Once the chick peas have become tender keep them with its water, as that is also needed.
Heat oil in a heavy based saucepan. Add onions and stirring frequently, saut until the onions are light brown, about 5 minutes.
Add ginger and garlic, saut. until the mixture turns to a golden color, about 35 minutes. (Add 2-3 tablespoons of water, if the mixture sticks to the bottom of the pan.
Add chili powder, turmeric, coriander powder, 1 teaspoon garam masala, remaining salt and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add the tomatoes. Still stirring frequently, fry the onion mixture for about 8 minutes until the tomatoes are reduced to a pulp.
Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
Add chicken and stirring frequently, fry to a golden color or all the moisture has evaporated, about 58 minutes.
Add 1 cup water, cover the pan, reduce the heat and allow to cook for 15 to 20 minutes or until the chicken is tender.
Add the boiled chick peas and 2 cups of water from the chick peas. Carefully mix it with the chicken and cook for 5 minutes until the chick peas have absorbed some of the flavor.
Sprinkle remaining gram masala, coriander leaves and green chilies.
Serve with Nan, Roti or plain boiled rice.
