Murg Chhole is a classic recipe from the Punjab in India and Lahore in Pakistan where we see the union of chickpeas and chicken in a beautiful symphony of flavours and textures. It is tangy and spicy on the palate, and there are variations of this dish which decide the type of tangy flavour profile. The tanginess can be furnished by use of any of the available pantry ingredients such as pomegranate powder, dry mango powder, curd among others. Here, I have endeavoured to recreate the closest rendition to the classic recipe. So this week, try this unique twist to the good old chicken meal. Best served with chapati or paratha, this fuzzy and yummy dish would definitely make your day! Tell me how it goes!
1kg chicken, medium cut
1 cup chickpeas, soaked overnight
2 tbsp ghee
1 tsp cumin seeds
2-3 green cardamoms
2 black cardamoms
1 bay leaf
1 inch cinnamon stick
6 medium onions, finely sliced
1 tbsp ginger-garlic paste
3-4 medium tomatoes, pureed
3-4 green chillies, slit
1 tsp turmeric powder
2 tsp coriander powder
1 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp black pepper powder
1/2 tsp garam masala powder
1 tsp dry fenugreek powder
Salt to taste
2 tbsp chopped coriander leaves for garnish
1 tsp ginger julienne for garnish
Whisked curd for garnish
Step 1: Pressure cook chickpeas with 1/2 tsp turmeric powder and 1/2 tsp salt for 2 whistles on high flame and 5-6 whistles on medium flame. Drain and set aside.
Step 2: In a karahi, heat ghee, add cumin seeds, green cardamom, black cardamom, bay leaf, and cinnamon. Allow to crackle.
Step 3: Next add sliced onions and ginger-garlic paste. Mix well on medium flame till golden-brown.
Step 4: To this, add the chicken on high flame and mix well. Add the turmeric powder, coriander powder, red chilli powder, cumin powder, and black pepper powder. Sauté well.
Step 5: Next, add the tomato puree and salt to taste. Mix. Cover and cook on medium flame for 15-20 minutes till chicken is cooked.
Step 6: Now, add the cooked chickpeas of Step 1. Mix well. Add garam masala powder and dry fenugreek leaves and mix. Add water for a light to medium consistency. Check and adjust seasoning.
Step 7: Garnish with whisked curd, coriander leaves, green chillies, and ginger julienne. Serve hot!