for 3-4 persons
- Boiled chickpeas 2 cup
- Chicken thighs (cut into two pieces) 4-5
- Green chilli crushed 1-2
- Ginger garlic crushed 2 tbsp
- Cumin seeds 1 tsp
- Oil as required
- Onion chopped 2
- Tomato puree ½ cup
- Red chilli powder 2 tsp
- Garam masala 1 tsp
- Chana masala 1 tbsp
- Coriander powder 1 tsp
- Black pepper ½ tsp
- Salt to taste
Method
- Marinate chicken thighs with lemon juice, green chilli, salt and 1 tbsp ginger-garlic paste.
- Mix and keep in refrigerator for 1 hour.
- Heat 2-3 tbsp oil in pan and cook chicken pieces thoroughly.
- Take out when cooked.
- In same pan, add cumin and saute for few seconds.
- Add chopped onion. Saute well till starts to brown.
- Add 1 tbsp crushed ginger garlic.
- Add tomato puree. Cook till oil separates.
- Add powdered spices and salt and mix well and continue stirring till oil separates.
- Add chicken pieces. Mix and cook for 6-7 minutes.
- Add boiled chickpeas and 1 cup water.
- Cover and cook for 18-20 minutes on low heat.
- Add chopped coriander.
- Chhole chicken is ready.
- Serve hot with naan or rice.
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