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We hope you got insight from reading it, now let’s go back to lahori murgh channay – lahori chickpea and chicken curry recipe. To cook lahori murgh channay – lahori chickpea and chicken curry you need 19 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to cook Lahori Murgh Channay – Lahori Chickpea and Chicken Curry:
- Provide 6 Tbsps Oil –
- Get 600 gms Chickpeas – (cooked)
- Use 450 gms Chicken – (6-8 pieces)
- Take 3 Onions – Medium (finely chopped)
- Take 4 Tomatoes – Medium (Pureed)
- Take 1 Tbsp Garlic Ginger / –
- Provide 1 tsp Cumin –
- Prepare 1 tsp Mustard seeds (Rai)–
- You need 1 tsp Fenugreek Seeds (Methi Dana) –
- Get 1 tsp Seeds Nigella (Kalonji) –
- Prepare 1 Green chili – medium
- Take 1 Red chili (Use more green chili or chili powder if you cannot find fresh red chili) –
- Take ½ tsp Chili Powder – (adjust in accordance with the use of green & red chili)
- Take 1 tsp Cumin Powder –
- Use ¼ tsp Turmeric –
- You need 1/2 tsp Salt - (adjust as per your taste)
- Prepare 700 ml Water –
- Take Curry Leaves Fresh – few (if you can find them)
- Provide 1 tbsp Amchoor Mango powder – Dried – (optional)
Instructions to make Lahori Murgh Channay – Lahori Chickpea and Chicken Curry:
- Heat Oil in the pan and fry onions till light brown.
- Add ginger/Garlic paste. Cook for 30 sec.
- Now add chicken and cook it for 3-4 minutes till the chicken changes its color.
- 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.
- Add tomato puree, salt, chili powder, turmeric and Cumin Powder. Cook till the water dries up and oil comes out on the sides.
- Add drained chickpeas, one green chili and a few leaves of Curry Leaves (optional) and mix thoroughly.
- Add 700 mls of water, mix it and let it boil on high heat for 5-7 minutes.
- Now reduce the heat to a gentle simmer and cover the pan.
- 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.
- Simmer for around 20 mins till the curry has reduced to about ¾ of the water and has thickened.
- 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.
- Garnish with fresh Coriander.
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