Ingredients
- Chicken – ½ kg
- Channy (Chickpeas) – 1 cup [boiled with 1 tsp of salt]
- Piyaz (Onion) – 1 medium
- Tamater (Tomatoes) – 2 medium
- Lehsan (Garlic) paste – 1 tsp
- Adrak (Ginger) paste – 1 tsp
- Namak (Salt) – 1¼ tsp
- Pissi laal mirchen (Red chilli powder) – 1½ tsp
- Haldi (Turmeric powder) – ¼ tsp
- Dhaniya (Coriander) powder – 1 tsp
- karhai masala – 1 tsp
- Garm masala (Whole spices) powder – ¼ tsp
- Sabz dhaniya (Green coriander) – for garnish
- Pani (Water) – 2-3 glasses [as required]
- Oil – ½ cup
Method
Step 1: Add Piyaz (Onion) in oil and cook till golden brown.
Step 2: Add Tamater (tomatoes), Chicken, Karahi masala, Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder, mix and cook at medium flame for 2-3 minutes. Add Lehsan (Garlic) paste, Adrak (Ginger) paste, mix, cover, and cook for 10-15 seconds at medium to low flame. Cook till the masala is ready.
Step 3: Add Channy (Chickpeas) and cook for 30 seconds. Add Pani (Water), mix, cover, and cook at low flame for 5-6 minutes.
Step 4: Add Garm masala (Whole spices) powder, Sabz dhaniya (Green coriander), mix, and cook at low flame for 2-3 minutes.