Ingredients:
- Water as required
- Choley (Chickpeas) 1 Cup
- Water 5-6 Cups or as required
- Namak (Salt) ½ tbs
- Ghee (Clarified butter) 3-4 tbs
- Pyaz (Onion) sliced 2 medium
- Chicken mix boti 500g
- Adrak lehsan (Ginger garlic) crushed ½ tbs
- Dhania powder (Coriander powder) 1 tsp
- Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
- Haldi powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Water 3 tbs or as required
- Tomato paste 2 tbs
- Dahi (Yogurt) whisked 3 tbs
- Chickpea water 1 & ½ Cup or as required
- Lemon juice 1 & ½ tbs
- Garam masala powder 1 tsp
- Hari mirch (Green chillies) 3
- Hara dhania (Fresh coriander) chopped
Directions:
In a bowl,add water,chickpeas & soak for overnight then strain & rinse with tap water.
In a pressure cooker,add chickpeas,water,salt,mix well & bring it to boil,cover & pressure cook until its tender (approx. 12-15 minutes) then strain,set aside & reserve chickpea stock for later use.
In a pot,add clarified butter & let it melt.
Add onion & fry until golden.
Add chicken & mix well until it changes color.
Add ginger garlic,mix well & cook on medium flame for 2-3 minutes.
Add coriander powder,Kashmiri red chilli powder,turmeric powder,red chilli powder,salt,mix well & cook for a minute.
Gradually add water,mix well & cook for 3-4 minutes.
Add tomato paste,yogurt,mix well & cook for 2-3 minutes.
Now add reserved chickpea stock/ water,mix well & bring it to boil,cover & cook on low flame until chicken is tender & oil separates (8-10 minutes).
Add boiled chickpeas & mix well.
Add lemon juice & mix well.
Add garam masala powder,green chillies,cover & simmer on low flame for 3-4 minutes.
Garnish with fresh coriander & serve with naan.
Ajza:
- Water as required
- Choley (Chickpeas) 1 Cup
- Water 5-6 Cups or as required
- Namak (Salt) ½ tbs
- Ghee (Clarified butter) 3-4 tbs
- Pyaz (Onion) sliced 2 medium
- Chicken mix boti 500g
- Adrak lehsan (Ginger garlic) crushed ½ tbs
- Dhania powder (Coriander powder) 1 tsp
- Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
- Haldi powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Water 3 tbs or as required
- Tomato paste 2 tbs
- Dahi (Yogurt) whisked 3 tbs
- Chickpea water 1 & ½ Cup or as required
- Lemon juice 1 & ½ tbs
- Garam masala powder 1 tsp
- Hari mirch (Green chillies) 3
- Hara dhania (Fresh coriander) chopped
Directions:
Bowl mein pani aur choley dal dein aur overnight kliya soak ker lein phir strain ker ka tap water sa rinse ker lein.
Pressure cooker mein choley,pani aur namak dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur gul janay tak pressure cook ker lein (approx. 12-15 minutes) phir strain ker ka side per rakh dein aur chickpea stock/water ko bad mein use kernay kliya side per rakh dein.
Pot mein ghee dal ker melt ker lein.
Pyaz dal ker golden ho janay tak fry ker lein.
Chicken dal dein aur rang tabdeel ho janay tak ache tarhan mix ker lein.
Adrak lehsan dal ker ache tarhan mix karein aur darmiyani ancch per 2-3 minutes kliya paka lein.
Dhania powder,Kashmiri lal mirch powder,haldi powder,lal mirch powder aur namak dal ker ache tarhan mix karein aur ek minute kliya paka lein.
Thora thora ker ka pani dal ker ache tarhan mix karein aur 3-4 minutes kliya paka lein.
Tomato paste aur dahi dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Ab reserved chickpea stock/water dal ker ache tarhan mix karein aur dhak ker halki ancch per chicken gul janay aur oil alag ho janay tak paka lein (8-10 minutes).
Boiled choley dal ker ache tarhan mix karein.
Lemon juice dal ker ache tarhan mix ker lein.
Garam masala powder aur hari mirchein dal ker dhak dein aur halki ancch per 3-4 minutes kliya dum per rakh dein.
Hara dhania sa garnish ker ka naan ka saath serve karein.
