Murgh Cholay- Murgh Chaney recipe- Chicken and Chickpeas Curry-Kali mirch by Smita
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 4-5
 
Ingredients
  • 500 gms Chicken- cut into medium pieces, washed and cleaned
  • ½ Cup=125 gms Garbanzo Beans-soaked in water for 4-6 hours
  • 3-medium=150 gms Onions-sliced into lengths
  • ½ Cup=100gms Curd
  • 2-medium=125 gms Tomatoes-pureed
  • 3 Green Chilies
  • 1-inch Ginger root-juliennes
  • 2-tbsp Fresh Coriander Leaves-chopped
  • 1.5 inches Ginger root
  • 8 Cloves of Garlic
  • ¼th Cup Brown Onions
  • Butter
  • Ghee
Ingredients for Spice Bag: -
  • 1-tsp unflavoured Tea Leaf
  • ¼-th tsp Cloves
  • ½-tsp Green Cardamom
  • ¼-tsp Whole Black Peppercorns
  • 1 Bay Leaf
  • 1-inch Cinnamon stick
Other Ingredients: -
  • ¼-th tsp Turmeric Powder
  • 2-tsp Lemon Juice
  • 1-tsp Kashmiri Red Chili Powder
  • ½-tsp Garam Masala Powder
  • ½-tsp Coriander Powder
  • Salt
Instructions
  1. We will start with marinating chicken pieces. In a large bowl, put chicken pieces. Put Turmeric Powder, Lemon Juice and Salt. Mix chicken pieces in this marinade.
  2. Marinate Chicken pieces for 15 mins.
  3. We will now cook Garbanzo Beans. We will make a spice bag. Take a muslin cloth. Put Tea Leaf, Bay Leaf, Cinnamon stick, Green Cardamom. Keep 4 Green Cardamom aside. Add Cloves and Whole Black Peppercorns. Tie into a spice bag. Keep this bag aside and take a pressure cooker.
  4. Put Garbanzo Beans in the pressure cooker. Add some Salt. Put spice bag and add water in cooker. I have added about
  5. /2 cups water. Cover and Pressure Cook on medium heat.
  6. Meanwhile, we will make a curd mixture. In a large bowl, put Curd. Add Red Chili Powder, Coriander Powder, Garam Masala Powder, Green Chilies. Add Ginger Juliennes and Brown Onions. Crush Brown
  7. Onions. Whisk Curd.
  8. Whisked Curd is ready. Keep it aside. Grind Ginger and Garlic into a fine paste. We have also pressure-cooked Garbanzo Beans for 10 mins on medium heat (3 whistles).
  9. In a large pan, put 2-tbsp Butter. Put marinated chicken in the pan and sear on high heat for 5 mins. Remove chicken pieces from the pan after 5 minutes.
  10. In the same pan, add 2-3 tbsp Ghee and let it melt. Add sliced Onions and fry for few mins. We have cooked Onions for 7 mins on high heat.
  11. Now, add Ginger Garlic paste and cook for 2-3 mins. We have cooked Ginger-Garlic paste for 2-3 mins.
  12. Now, add Tomato Puree. This is raw tomato puree and not blanched tomato puree. Blanched Tomato puree gets cooked earlier. Add some Salt to fasten the cooking of tomatoes. We have cooked Tomato puree for about 7-8 mins.
  13. Add curd mixture. Lower the heat before you add curd
  14. to the pan. Stir well on low heat. Add 2-3 Green Cardamom and mix. Add seared Chicken and mix well. Add cooked Garbanzo Beans and mix well (We have removed spice bag and drained excess water.)
  15. Add 3 cups of hot water and stir well. Allow the curry to boil on high heat. When curry begins to boil, add Salt to taste. Cover and cook on low heat.
  16. We have cooked Chicken for 25 mins on low heat. Add chopped Coriander leaves and turn off the heat.
  17. Dhaba Style Murgh Choley is ready and served. Serve Murgh Choley with some Parathas, Pooris.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/murgh-cholay-murgh-chaney/