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When you understand the basics of cooking, it can be such a releasing as well as awarding experience to create a simply delicious dish or baked thing. The smells in your home as well as the faces of individuals that you share it with are priceless. We hope this Lahori Murgh Channay – Lahori Chickpea and Chicken Curry dish will provide you some idea for you to become a remarkable cook.

Prepare Oil –.
Prepare Chickpeas – (cooked).
Prepare Chicken – (6-8 pieces).
You need to prepare Onions – Medium (finely chopped).
Provide Tomatoes – Medium (Pureed).
You need Garlic Ginger / –.
You need Cumin –.
Use Mustard seeds (Rai)–.
You need to prepare Fenugreek Seeds (Methi Dana) –.
Use Seeds Nigella (Kalonji) –.
You need to prepare Green chili – medium.
Use Red chili (Use more green chili or chili powder if you cannot find fresh red chili) –.
Prepare Chili Powder – (adjust in accordance with the use of green & red chili).
Use Cumin Powder –.
Provide Turmeric –.
Prepare Salt - (adjust as per your taste).
Prepare Water –.
Use Curry Leaves Fresh – few (if you can find them).
Use Amchoor Mango powder – Dried – (optional).

Short Tips:

- If a recipe says to use a particular sort of pan, then use that pan. If you only own one nonstick pan, the best tip we can give you is to wait for a good sale at a kitchen store, then purchase yourself a stainless-steel pan and a cast iron cooking pan. Also its sensible idea to exchange cheap nonstick pans every few years, as the coating can wear down over the years.

Heat Oil in the pan and fry onions till light brown..
Add ginger/Garlic paste. Cook for 30 sec..
Now add chicken and cook it for 3-4 minutes till the chicken changes its color..
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..
Add tomato puree, salt, chili powder, turmeric and Cumin Powder. Cook till the water dries up and oil comes out on the sides..
Add drained chickpeas, one green chili and a few leaves of Curry Leaves (optional) and mix thoroughly..
Add 700 mls of water, mix it and let it boil on high heat for 5-7 minutes..
Now reduce the heat to a gentle simmer and cover the pan..
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..
Simmer for around 20 mins till the curry has reduced to about ¾ of the water and has thickened..
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..
Garnish with fresh Coriander..

There is constantly something new to find out when it concerns food preparation and also every cook's skill-set is open to improvement. This Lahori Murgh Channay – Lahori Chickpea and Chicken Curry recipe is simply a few recipe ideas to assist improve your chef's performance. There are a lot more good recipes around as well as excellent cooks keep trying to find them throughout their lives. Continuous knowing is the vital to ever-improving food preparation skills.

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