Chicken

750g large portions

Onions

300g grounded

Onions

2 medium/200g
finely sliced

Garlic Paste

1 tablespoon

Oil / Ghee

1 cup

Shan Murgh Cholay Mix

1 packet

1. Heat half oil / ghee and fry onions until golden. Add garlic and chicken. Stir fry for few minutes.
2. Add 2 cups water. Cover and cook on low heat until chicken is tender.
3. Separately: Add soaked chickpeas in 12 cups water and boil on low heat for 2 hours. Then add Shan Murgh Cholay Mix. Stir and boil for 1 hour or until chickpeas are tender.
4. Combine cooked chicken with cooked chickpeas. Stir and cook for 30 minutes. Add heated half cup oil / ghee and cook until oil / ghee starts to separate from chickpeas curry.

Serving Suggestion

Garnish with chopped green chilies, green coriander, ginger and garam masala.

Serve with Naans or Kulchas