Lahori Murgh Channay – Lahori Chickpea and Chicken Curry

Hey everyone, it's me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, Lahori Murgh Channay – Lahori Chickpea and Chicken Curry. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can have Lahori Murgh Channay – Lahori Chickpea and Chicken Curry using 19 ingredients and 12 steps. Here is how you can achieve it.

I was introduced to Lahori Murgh Channay after I moved to Lahore in 2003. My Lahori work colleagues somehow made it their mission to feed (Read: force feed) the new girl with authentic Lahori food. Those who know Lahore would know that no other urban city in Pakistan can compete and match the Lahori hospitality. Lahoris show their love and affection towards outsiders and visitors by feeding and overfeeding them with the best of the punjabi food which is rich, meaty & spicy.
My Lahore born mother's cooking is clearly inspired by Punjabi food due to her roots. I am sharing this recipe from my mother’s kitchen where I have also added my two cents. This is a must try with boiled basmati rice or Roghni Naan.

Ingredients and spices that need to be Prepare to make Lahori Murgh Channay – Lahori Chickpea and Chicken Curry:

1. 6 Tbsps Oil –
2. 600 gms Chickpeas – (cooked)
3. 450 gms Chicken – (6-8 pieces)
4. 3 Onions – Medium (finely chopped)
5. 4 Tomatoes – Medium (Pureed)
6. 1 Tbsp Garlic Ginger / –
7. 1 tsp Cumin –
8. 1 tsp Mustard seeds (Rai)–
9. 1 tsp Fenugreek Seeds (Methi Dana) –
10. 1 tsp Seeds Nigella (Kalonji) –
11. 1 Green chili – medium
12. 1 Red chili (Use more green chili or chili powder if you cannot find fresh red chili) –
13. ½ tsp Chili Powder – (adjust in accordance with the use of green & red chili)
14. 1 tsp Cumin Powder –
15. ¼ tsp Turmeric –
16. 1/2 tsp Salt - (adjust as per your taste)
17. 700 ml Water –
18. Curry Leaves Fresh – few (if you can find them)
19. 1 tbsp Amchoor Mango powder – Dried – (optional)

Instructions to make to make Lahori Murgh Channay – Lahori Chickpea and Chicken Curry

1. Heat Oil in the pan and fry onions till light brown.
2. Add ginger/Garlic paste. Cook for 30 sec.
3. Now add chicken and cook it for 3-4 minutes till the chicken changes its color.
4. 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.
5. Add tomato puree, salt, chili powder, turmeric and Cumin Powder. Cook till the water dries up and oil comes out on the sides.
6. Add drained chickpeas, one green chili and a few leaves of Curry Leaves (optional) and mix thoroughly.
7. Add 700 ml of water, mix it and let it boil on high heat for 5-7 minutes.
8. Now reduce the heat to a gentle simmer and cover the pan.
9. 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.
10. Simmer for around 20 mins till the curry has reduced to about ¾ of the water and has thickened.
11. 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.
12. Garnish with fresh Coriander.

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So that is going to wrap this up with this exceptional food Recipe of Super Quick Homemade Lahori Murgh Channay – Lahori Chickpea and Chicken Curry. Thanks so much for your time. I'm confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!