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Recipe for Murgh Cholay - Chicken and Chickpea Curry
Serves 6-8
750g chicken, large portions
300g chickpeas, soaked in water for 2 hours
175g onion, sliced
1tbsp garlic paste
250g ghee
1 packet Murgh Cholay curry mix (use less for a milder dish)
1. Brown the onion in the ghee, then add the garlic and chicken and stir fry for a few minutes.
2. Add 3 cups of water, cover and cook on a low heat until the chicken is cooked.
3. SEPARATELY boil the chickpeas in 8 glasses of water for 2-3 hours. Add the Murgh Cholay mix and simmer for another hour until the chickpeas are tender.
4. Combine the cooked chicken with the chickpeas. Stir and cook for 5-10 minutes until the ghee separates from the chickpeas.
Serve garnished with chopped green chillies and coriander, ginger and garam masala, accompanied with Naans or Kulchas.
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