Ingredients
- 1/2 kg murghi (chicken)
- 1 cup ublay kabuli chanay (boiled chickpeas)
- 1 darmiyani piyaz kati (medium onion chopped)
- 2 tbsp adrak lehsan paste (ginger garlic paste)
- 2-3 darmiyani tamatar kate (medium tomatoes chopped)
- 1/2 tsp methi dana (fenugreek seeds)
- 2 tsp namak (salt)
- 1 tsp kuti laal mirch (red chili crushed)
- 1 tsp laal mirch powder (red chili powder)
- 1 tsp dhania powder (coriander powder)
- 1/2 tsp haldi (turmeric)
- 1 tsp roasted grinded zeera (cumin seeds roasted & grinded)
- 1 tsp kaali mirch grounded (black pepper grounded)
- 2 tbsp masoor ki daal (red lentil)
- 1/2 cup ghee
- 1 tsp garam masala powder
- 1 tsp kasuri methi (dried fenugreek)
- 1 tbsp julienne adrak (julienne ginger)
- 2-3 hari mirch (green chili)
- 2 tbsp taza dhania (fresh coriander leaves)
- Water 1/4 or 1/2 cup and as required to make gravy of choice (thick or thin)
Directions
Pan main ghee garam karen, isme piyaz halki sunehri fry karlen_
Sath main methi dana bhi shamil karlen_
Golden honay lagay to tamatar daal kar bhun len_
Tamatar naram hojaen to adrak lehsan paste, murghi or laal masoor shamil karen_
Jab murghi ka rang tabdeel hojae to isme laal mirch, kuti mirch, kaali mirch, dhania powder, zeera or haldi daal kar mix karen_
Akhir main pani or namak daal kar dhakan dhank den_
Bech main check karlen_
Jab pani khushk honay lagy to chanay daal kar mix karen_
Akhir main garam masala, hari mirch, kasuri methi or adrak daal ke 2-3 mins ke liye dum par rakh den_
Naan ya ublay hue chawal ke sath serve karen_:)
