Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, lahori murgh channay – lahori chickpea and chicken curry. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Lahori Murgh Channay – Lahori Chickpea and Chicken Curry is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Lahori Murgh Channay – Lahori Chickpea and Chicken Curry is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have lahori murgh channay – lahori chickpea and chicken curry using 19 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Lahori Murgh Channay – Lahori Chickpea and Chicken Curry:

1. Make ready 6 Tbsps Oil –
2. Make ready 600 gms Chickpeas – (cooked)
3. Make ready 450 gms Chicken – (6-8 pieces)
4. Take 3 Onions – Medium (finely chopped)
5. Prepare 4 Tomatoes – Medium (Pureed)
6. Make ready 1 Tbsp Garlic Ginger / –
7. Take 1 tsp Cumin –
8. Get 1 tsp Mustard seeds (Rai)–
9. Make ready 1 tsp Fenugreek Seeds (Methi Dana) –
10. Make ready 1 tsp Seeds Nigella (Kalonji) –
11. Make ready 1 Green chili – medium
12. Prepare 1 Red chili (Use more green chili or chili powder if you cannot find fresh red chili) –
13. Make ready ½ tsp Chili Powder – (adjust in accordance with the use of green & red chili)
14. Get 1 tsp Cumin Powder –
15. Make ready ¼ tsp Turmeric –
16. Make ready 1/2 tsp Salt - (adjust as per your taste)
17. Take 700 ml Water –
18. Prepare Curry Leaves Fresh – few (if you can find them)
19. Take 1 tbsp Amchoor Mango powder – Dried – (optional)

Instructions to make Lahori Murgh Channay – Lahori Chickpea and Chicken Curry:

1. Heat Oil in the pan and fry onions till light brown.
2. Add ginger/Garlic paste. Cook for 30 sec.
3. Now add chicken and cook it for 3-4 minutes till the chicken changes its color.
4. Add cumin seeds, mustard seeds, nigella seeds, fenugreek seeds. Cook them for about a minute. Deglaze the pan with 100 ml of water. It ensures that the seeds don't burn.
5. Add tomato puree, salt, chili powder, turmeric and Cumin Powder. Cook till the water dries up and oil comes out on the sides.
6. Add drained chickpeas, one green chili and a few leaves of Curry Leaves (optional) and mix thoroughly.
7. Add 700 mls of water, mix it and let it boil on high heat for 5-7 minutes.
8. Now reduce the heat to a gentle simmer and cover the pan.
9. Take a cup of chickpeas from the pan and mash them in a plate with a fork. Add the mashed chickpeas to the curry. This will thicken the gravy.
10. Simmer for around 20 mins till the curry has reduced to about ¾ of the water and has thickened.
11. Once you remove the pan from heat, you can add a tablespoon of dried mango powder to give the curry a slight tanginess. The curry tastes fabulous without Dried mango powder as well.
12. Garnish with fresh Coriander.

So that is going to wrap it up with this exceptional food lahori murgh channay – lahori chickpea and chicken curry recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!