Murgh cholay by chef saadat siddiqui

Ingredients:

Chicken (qorma pieces)                                          1 kg

Onion                                                                           1

Chickpeas (Kabuli chanay) (boiled)                       3/4 cup

Ginger garlic paste                                                    2 tbsp

Yogurt                                                                           1 cup

Chili powder (lal mirch powder)                              1 1/2 tbsp

Crushed black pepper (kuti hoi kali mirch)           1/2 tsp

Coriander powder (dhania powder)                       1 1/2 tbsp

Turmeric powder (haldi)                                           1 tsp

Whole all spices (sabut garam masala)               2 tbsp

All spices powder (pissa garam masala)             1/2 tsp

Salt                                                                                 as per taste

Oil or clarified butter (ghee)                                       1 cup

Green chillies                                                               for garnishing

Green coriander leaves                                              for garnishing

Method:

-       Heat oil in a pan, fry sliced onion, also add chicken and ginger garlic paste in it and cook it for 5 minutes add whole spices, chili powder, coriander powder and turmeric powder and cook the chicken till tender.

-       When chicken is tender add boiled chickpeas (kabuli chanay) and cook it further.

-       Lastly add crushed black pepper, all spices powder and mix it.

-       Take it out in a serving dish, garnish with green chilies and coriander leaves