Chicken aur Channy ki Daal

Ingredients

Channy ki daal (split bengal gram)	1 pao
Chicken	½ kg
Piyaz (Onion)	2 medium
Tamater (Tomatoes)	2
Zeera (Cumin seeds)	1 tsp
Dar cheeni (Cinnamon stick)	1 inch
Bari elaichi (Black cardamom)	2
Lehsan paste (Garlic paste)	1 tsp
Namak (Salt)	1 tsp [heaped]
Pissi laal mirchen (Red chilli powder)	¾ tsp
Haldi (Turmeric powder)	¼ tsp
Dhaniya powder (Coriander powder)	¾ tsp
Garm masala powder (Whole spices powder)	½ tsp
Qasoori methi	1 tsp

Method

Step 1: Fry Piyaz (Onion) in ¾ cup of oil till light golden.

Step 2: Add Zeera (Cumin seeds), Dar cheeni (Cinnamon stick), Bari elaichi (Black cardamom) and mix till Piyaz (Onion) become golden brown.

Step 3: Add Tamater (Tomatoes), Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya powder (Coriander powder), and mix for 3 minutes.

Step 4: Add Chicken and mix for 2 minutes. Add Lehsan paste (Garlic paste), mix, and cover for 20 seconds. After that cook till the masala is ready.

Step 5: Add Chana daal (Split bengal gram), and 2 glasses of water, mix, cover, and cook on low flame for 8-10 minutes.

Step 6: Sprinkle Garm masala powder (Whole spices powder) and Qasoori methi.