Lahori Murgh Channay – Lahori Chickpea and Chicken Curry
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Lahori Murgh Channay – Lahori Chickpea and Chicken Curry

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.

Ambreen Malik

Ingredients

  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)

Method

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    Heat Oil in the pan and fry onions till light brown.

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    Add ginger/Garlic paste. Cook for 30 sec.

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    Now add chicken and cook it for 3-4 minutes till the chicken changes its color.

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    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.

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    Add tomato puree, salt, chili powder, turmeric and Cumin Powder. Cook till the water dries up and oil comes out on the sides.

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    Add drained chickpeas, one green chili and a few leaves of Curry Leaves (optional) and mix thoroughly.

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    Add 700 mls of water, mix it and let it boil on high heat for 5-7 minutes.

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    Now reduce the heat to a gentle simmer and cover the pan.

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    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.

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    Simmer for around 20 mins till the curry has reduced to about ¾ of the water and has thickened.

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    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.

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    Garnish with fresh Coriander.

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