How to Cook Appetizing Lahori Murgh Channay – Lahori Chickpea and Chicken Curry

Lahori Murgh Channay – Lahori Chickpea and Chicken Curry.

Lahori Murgh Channay – Lahori Chickpea and Chicken Curry highly diverse and have mind flavor that unique. Several kinds of Lahori Murgh Channay – Lahori Chickpea and Chicken Curry recipes are also sufficient convenient to process and do not pick up long. Although not everyone likes Lahori Murgh Channay – Lahori Chickpea and Chicken Curry food, nowadays few people are get attached and like the sundry Lahori Murgh Channay – Lahori Chickpea and Chicken Curry foods available. This could be seen of the number of restaurants that supply Lahori Murgh Channay – Lahori Chickpea and Chicken Curry as one of the serving. You can have Lahori Murgh Channay – Lahori Chickpea and Chicken Curry using 19 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Lahori Murgh Channay – Lahori Chickpea and Chicken Curry

1. Prepare 6 Tbsps of Oil –.
2. It's 600 gms of Chickpeas – (cooked).
3. Prepare 450 gms of Chicken – (6-8 pieces).
4. Prepare 3 of Onions – Medium (finely chopped).
5. It's 4 of Tomatoes – Medium (Pureed).
6. Prepare 1 Tbsp of Garlic Ginger / –.
7. It's 1 tsp of Cumin –.
8. You need 1 tsp of Mustard seeds (Rai)–.
9. It's 1 tsp of Fenugreek Seeds (Methi Dana) –.
10. It's 1 tsp of Seeds Nigella (Kalonji) –.
11. You need 1 of Green chili – medium.
12. You need 1 of Red chili (Use more green chili or chili powder if you cannot find fresh red chili) –.
13. Prepare ½ tsp of Chili Powder – (adjust in accordance with the use of green & red chili).
14. Prepare 1 tsp of Cumin Powder –.
15. It's ¼ tsp of Turmeric –.
16. It's 1/2 tsp of Salt - (adjust as per your taste).
17. It's 700 ml of Water –.
18. You need of Curry Leaves Fresh – few (if you can find them).
19. Prepare 1 tbsp of Amchoor Mango powder – Dried – (optional).

Lahori Murgh Channay – Lahori Chickpea and Chicken Curry step by step

1. Heat Oil in the pan and fry onions till light brown..
2. Add ginger/Garlic paste. Cook for 30 sec..
3. Now add chicken and cook it for 3-4 minutes till the chicken changes its color..
4. Add cumin seeds, mustard seeds, nigella seeds, fenugreek seeds. Cook them for about a minute. Deglaze the pan with 100 ml of water. It ensures that the seeds don't burn..
5. Add tomato puree, salt, chili powder, turmeric and Cumin Powder. Cook till the water dries up and oil comes out on the sides..
6. Add drained chickpeas, one green chili and a few leaves of Curry Leaves (optional) and mix thoroughly..
7. Add 700 mls of water, mix it and let it boil on high heat for 5-7 minutes..
8. Now reduce the heat to a gentle simmer and cover the pan..
9. Take a cup of chickpeas from the pan and mash them in a plate with a fork. Add the mashed chickpeas to the curry. This will thicken the gravy..
10. Simmer for around 20 mins till the curry has reduced to about ¾ of the water and has thickened..
11. Once you remove the pan from heat, you can add a tablespoon of dried mango powder to give the curry a slight tanginess. The curry tastes fabulous without Dried mango powder as well..
12. Garnish with fresh Coriander..

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