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Murgh Choolay |
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Ingredients - 2 1\2 cups chick peas, soaked
overnight and drained |
1 Put the chick peas in a large heavy-based saucepan, add water and
the bicarbonate of soda and bring to the boil. Cover the pan and boil the chick peas for
about 2 hours until they are tender but still retain their shape. (This process can be
speeded up in a pressure cooker. Use half the quantity of water. Follow the
manufacturer's
instructions for timing.) Once the chick peas have become tender keep them in the boiled
water, as that is also used. 2. Heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently, fry for a few minutes until the mixture turns to a golden color. 3. Add chili powder, turmeric, salt, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add the tomatoes. Still stirring frequently, fry the onion mixture for about 8 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate. 4. Add chicken and stirring frequently, fry to a golden color or all the moisture has evaporated. 5. Pour just enough water to cover the chicken, cover the pan, reduce the heat and allow to cook for 15 to 20 minutes or until the chicken is tender. 6. Add the boiled chick peas and 1 cup of water from the chick peas. Carefully mix it with the chicken and cook for 5 minutes until the chick peas have absorbed some of the flavour. 7 . sprinkle gram masala, coriander leave and green chilies. 7. Serve with Nan, Roti or plain boiled rice. |
