Lahori Murgh Channay – Lahori Chickpea and Chicken Curry. Lahori Murgh Channay – Lahori Chickpea and Chicken Curry

You can have Lahori Murgh Channay – Lahori Chickpea and Chicken Curry using 19 ingredients and 12 steps. Here is how you cook it.

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

  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..