Search

Search

Recipe finder

Recipe Finder
Follow us : Facebook Pinterest Twitter Google Plus
You are here: Home» Recipes» Chana Aur Khatte Pyaaz Ka Murgh Recipe

Chana Aur Khatte Pyaaz Ka Murgh

Chicken morsels cooked with pickled shallots and chickpea gravy, served with parantha.

Chana Aur Khatte Pyaaz Ka Murgh Chana Aur Khatte Pyaaz Ka Murgh

Chef

: Nimish Bhatia, Team India

Recipe Cook Time

: 1 Hour 30 Minutes

Recipe Rating

:
star_red.pngstar_red.pngstar_red.pngstar_red.pngstar_red.png
Add to CookBook
PinExt.png
print
comments

Ingredients

  • 500 gm chicken

    10 Tbsp ginger garlic paste

    Salt to taste

    Juice of 2 lemons

    1 1/2 Tbsp coriander powder

    1 1/2 Tbsp cumin powder

    1 Tbsp red chilli powder

    1 Tbsp chaat masala

    1 Tbsp anardana powder

    1 Tbsp garam masala powder

    1 Tbsp yellow chilli powder

    1 cup chickpeas (chana)

    1 bay leaf

    1 Tbsp turmeric powder

    1 cup ghee

    1/2 cup oil

    1 1/2 Tbsp cumin seeds

    200 gm onions, chopped

    1 1/2 Tbsp whole garam masala

    150 gm tomatoes

    4 Tbsp ginger, chopped

    6-8 green chillies

    3/4 cup yogurt

    1 bunch mint

    1/2 cup fresh cream

    50 gm fresh coriander (for garnish)

    4 Tbsp pickled onions (for garnish)


    For ajwaini parantha:

    3/4 cup refined flour (maida)

    1 Tbsp carom seeds (ajwain)

    Salt to taste

    Oil, for kneading

Method

Marinate the chicken pieces with ginger-garlic paste as required, salt, lemon juice and dry spices.

Boil the chickpeas with bay leaf and turmeric powder. Once the chickpeas is boiled, cool it in a bowl.

Take a pan and add ghee, marinated chicken and cook it for some time till it is golden brown.

Take oil in a separate pan and heat the oil. Now add cumin seeds, onions and whole garam masala.

Once the onions are gold brown add the remaining ginger garlic paste.

Add the tomatoes and cook for a while. Now add the chana and cook for 10 minutes.

Once it is done, grind the onions-tomato masala with ginger, green chillies into a paste and pass through a sieve.

Add some yoghurt, mint and cook again for a while. Finish with adding
the chicken and the cream.

Garnish with coriander and sliced pickle onions.


For ajwaini parantha:

Make dough with the maida, carom seeds, salt, oil and little water as required.

Make dumpling, roll as a flat bread and cook it on a tawa.

Garnish with the fresh herbs.

Key Ingredients: Chicken, Ginger, Garlic, Lemon Juice, Coriander Powder, Cumin Seeds, Red Chilli, Garam Masala, Chickpeas, Clarified Butter, Vegetable Oil, Cumin Seeds, Onion, Tomato, Mint Leaves, Cream, Coriander Leaves


Comments
Advertisement
Advertisement

MORE FROM NDTV

MORE FROM WEB

Related Recipes

  • Barbecued Tandoori Bread

    Barbecued Tandoori Bread

    The classic crispy Indian bread, experiment with variants - tandoori roti, lachc ...
  • Aloo ka Paratha

    Aloo ka Paratha

    Mashed potatoes stuffed in flour dough along with chilies and coriander.
  • Paav

    Paav

    Refined flour mixed with yeast and baked.
  • Pithi Puri

    Pithi Puri

    Dough stuffed with a yummy dal mixture. Deep fried till golden and puffy. Serve ...
  • Beetroot Puri

    Beetroot Puri

    Give the good old puri a twist. Red and nutritious, this beetroot puri brings co ...
  • Varki Paratha

    Varki Paratha

    Paranthas cooked with semolina, smeared with ghee and served hot.
  • Chana Pher Badal

    Chana Pher Badal

    Chickpeas done in various ways - morels stuffed with smoked yoghurt, chickpeas i ...
  • Channa Madra

    Channa Madra

    Channa Madra is a Himachali dish. A rich blend of chickpea and the goodness of y ...
Advertisement