Monday, May 8, 2017

Murgh Cholay {Chicken & Chickpea Curry}


When I first started cooking I used to use a lot of Shan Masala. For those of you who don't know what Shan Masala is, it is a spice mix and has simple directions for how to make the dish.  There are Shan packets for just about every Pakistani or Indian dish you can imagine.  I found them really helpful when I got married.  It helped me get familiar with the process of cooking and not get hung up on all the ingredients.

Over the years I've moved away from using Shan Masala although I depend on them for Haleem and Nihari.  One of our favourite Shan spice mixes was their Murgh Cholay.  I've been trying to experiment for a few years and searching for a recipe to replicate theirs but haven't been successful.  Although this recipe I am sharing with you isn't a copycat, it is the one that we have enjoyed the most after all my experimenting!

This is one of the few recipes that I make that uses a chicken bouillon cube.  It adds flavour but if you prefer you can skip it.

Murgh Cholay {Chicken & Chickpea Curry}
Adapted from Zubaida Tariq

One skinless whole chicken, cut into pieces
1/4 cup oil
2 small onions, sliced
1 tsp turmeric powder
1 1/2 tsp red chilli powder (or to taste)
1/2 tsp garam masala
2 tbsp ginger garlic paste
1/2 tsp salt
4 Roma tomatoes, diced
one 19 oz tin of chickpeas, drained and rinsed
2 tbsp masoor ki daal (red split lentil)
1 tbsp finely sliced ginger
1 tsp chaat masala
1 tsp ground cumin
1 chicken bouillon cube

In a pot, heat oil over medium-high heat.  Add onions and fry until golden brown.

Add chicken and fry until raw look of the chicken is gone.

Add turmeric, red chilli powder, garam masala, ginger garlic paste and salt.  Mix and cook for a couple minutes, mixing frequently.

Add tomatoes and cook until tomatoes are mush, stirring occassionally.

Add chickpeas, masoor ki daal, ginger, chaat masala, cumin and chicken bouillon cube.  Mix well, bring to a boil, reduce heat to medium-low and cover.  Cook until chicken is done and chickpeas are soft.  If there is too much water at the end, remove lid and allow the sauce to thicken to desired level.  Serve hot with roti, naan or rice.

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