Lahori Murgh Chhole Curry
Chickpeas cooked with Chicken, a special curry from Lahore, Pakistan
Cuisine
Indian
,
Mughlai
,
Pakistani
Servings
Prep Time
8
people
15
minutes
Cook Time
40
minutes
Servings
Prep Time
8
people
15
minutes
Cook Time
40
minutes
Ingredients
3
tbsp
Ghee
4
No.
Small Dry Red chilies
1/2
tsp
Cumin seeds
1/2
tsp
Fennel seeds
1
No.
Bay leaf
2
No.
Cinnamon stick
small size
2
No.
Green cardamom
2
No.
cloves
1
cup
Onion
chopped
1/8
cup
curry leaves
2
tbsp
Ginger garlic paste
1
tsp
Coriander powder
1/2
tsp
Red chili powder
1/4
tsp
Turmeric Powder
1/2
tsp
Salt
More or less according to your taste
1/4
tsp
black pepper powder
1
No.
Chicken [with bones]
Cut to small pieces
2
cups
Chickpeas
soaked overnight and boiled/ canned
2
No.
Tomato
chopped
7
No.
Green chilies
slit
1
cup
Yogurt
whisked
1
tbsp
Ginger
julienne cut
1
No.
Jalapeno
chopped
Instructions
Add Ghee to the pan. Add cumin seeds, fennel seeds, cinnamon sticks, Bay leaf, Green cardamoms, cloves and small round red chilies. Let them crackle.
Add chopped onions and curry leaves.
Cook the onions till they are light brown in color and add Ginger Garlic paste. Saute till the raw smell goes away.
Add coriander powder, Red chili powder, Salt and Turmeric Powder. Saute till the ghee separates.
Add the black pepper powder.
Add chicken and mix everything well.
Add Chickpeas and mix well.
Add chopped tomatoes and green chilies. Also add 1/2 cup of water. Cook till the tomatoes are soft and mushy.
Add the Yogurt and cook till the ghee separates and the curry looks well blended.
Serve hot with Chapatti, Naan, parantha or Rice. Garnish with jalapenos and Ginger juliennes.