Murgh Choolay White Chick Pea With Chicken

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2 1/2 cups chick peas, soaked overnight
1 inch piece cinnamon stick
2 medium tomatoes, chopped
1 level teaspoon bicarbonate of soda
1 medium onion, peeled and thinly sliced
1/2 cup oil
1 tablespoon garlic paste
1 tablespoon ginger paste
1/4 teaspoon turmeric (haldi)
1 teaspoon coriander powder
2 teaspoons salt
1 teaspoon red chili powder
1 1/2 teaspoons garam masala
1/2 cup coriander, fresh, chopped
2 green chilies, finely chopped
1 whole chicken cut into 8 pcs

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Place the chick peas, 1 teaspoon salt, cinnamon stick and bicarbonate of soda in a large heavybased saucepan, add enough water to cover the chickpeas by 2 inches and bring to a 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 with its water, as that is also needed.
Heat oil in a heavy based saucepan. Add onions and stirring frequently, saut until the onions are light brown, about 5 minutes.
Add ginger and garlic, saut. until the mixture turns to a golden color, about 35 minutes. (Add 2-3 tablespoons of water, if the mixture sticks to the bottom of the pan.
Add chili powder, turmeric, coriander powder, 1 teaspoon garam masala, remaining salt 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.
Add chicken and stirring frequently, fry to a golden color or all the moisture has evaporated, about 58 minutes.
Add 1 cup water, cover the pan, reduce the heat and allow to cook for 15 to 20 minutes or until the chicken is tender.
Add the boiled chick peas and 2 cups 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 flavor.
Sprinkle remaining gram masala, coriander leaves and green chilies.
Serve with Nan, Roti or plain boiled rice.

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There are 3 comment(s) for this recipe.

by Anonymous V good. Mon Feb 27, 2012

by Anonymous nice recipie!! vl try it today :) Wed Jun 08, 2011

by saima i want to give you a tip if choolay chickpeas are soaked in sailted water even for two three hours the taste of the chivkpeas are very tastey Sun Jan 23, 2011

Link to this recipe: http://www.desirecipes.com/recipe/Murgh-Choolay-White-Chick-Pea-With-Chicken