Lahori Murgh Cholay

• 2 1/4 pounds chicken
• 1 5/16 cups kabuli channa Garbanzo beans/Chickpea
• 1 cup oil
• 3 onion chopped
• 3 tomatoes chopped
• 2 teaspoons ginger crushed
• 2 teaspoons garlic crushed
• coriander leaves Fresh, for Garnish
• chutney Mint, in yoghurt, Mint Raita for serving
• salt to taste
• 1 teaspoon chilli powder
• 1 teaspoon red chilli cutter
• 1/2 teaspoon haldi
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 3 teaspoons baking soda
• 15 black pepper whole
• 8 cloves whole
• 1/2 teaspoon Garam Masala

1. Wash then soak Kabuli channa in water with 2 teaspoon of baking soda for 5-6 hours.
2. Then boil in enough water and keep aside.
3. Now heat oil in a pan fry onion till golden brown. Add tomatoes, ginger, garlic and all spices and 1 teaspoon baking soda and fry for 2 minutes then add chicken and fry for another 5 minutes.
4. Add 2 cup water and cook on medium flame till chicken is tender.
5. At this stage add boiled Kabuli channa and cook for 10 minutes. Garnish with Fresh Coriander leaves and simmer.
6. Delicious Murgh Cholay are ready serve with Naan and Mint raita.

chicken, kabuli channa, oil, onion, tomatoes, ginger crushed, garlic, coriander leaves, chutney mint, salt, chilli powder, red chilli cutter, haldi, cumin powder, coriander powder, baking soda, black pepper, garam masala

Taken from www.yummly.com/recipe/Lahori-Murgh-Cholay-1663607 (may not work)