Garbanzo beans aka kabula chana aka chole are a very versatile protein, with which we can experiment a lot. From salads, to soups to chilis we have seen chole in various avataars. Rishi & Suchi, the charming couple, went one step ahead and combined yet another versatile ingredient – chicken, with chana to make our indigenous Murgh chole ! Here’s the recipe…
Chicken pieces- ¼ kg – Cut into pieces
Chickpeas (Kabuli Chana) / garbanzo beans*- 1 can
Onions – 2 medium sized (sliced)
Tomato – 2 medium sized
Ginger – 1 inch piece (sliced)
Ginger-garlic paste – 1 tsp
Green chili – 1 no (sliced)
Cilantro/coriander leaves -1/4 cup chopped
Yoghurt / plain curd – 1 tbsp
Cloves – 10 nos
Cardamom – 2 nos
Peppercorns – 12 nos
Cinnamon sticks – one inch stick
Bay leaves – 2 nos
Star anise – 2 petals
Jeera/cumin seeds -1 tsp
Fennel seeds – 1 tsp
Coriander seeds-1 tbsp
Turmeric powder -1/4 tsp
Red chili powder -1 tsp
Heeng / Asafoetida -1/2 tsp
Punjabi chole masala (ready made)- 2 tsp
Ghee (clarified butter)- 1 tbsp
Cooking oil -2 tbsp
Salt to taste
*Nos means numbers
- Marinate chicken with yoghurt,2 pinches of turmeric powder, ginger-garlic paste and salt. Cover and keep aside for atleast 15 minutes.
- Heat ghee in a frying pan. Add 5 cloves,6 peppercorns, 1 bay leaf, 1 cinnamon stick, 2 cardamom pods and the star anise petals. When these spices become dark add half the quantity of sliced onions and all ginger.
- Saute till onions become slightly brown. Add the cumin seeds, fennel seeds and the coriander seeds and mix well.
- Remove from heat and allow to cool. When this mix cools down, add the remaining turmeric powder, red chili powder and grind to a fine paste.
- Heat 2 tbsp of oil in a vessel. Add the remaining whole spices. When they become dark add the green chili, heeng and remaining onions.
- When onions become translucent, add the tomatoes. Cover and cook on medium flame for a couple of minutes.
- Add the ground masala, chole masala. Mix well. Add the marinated chicken and cook on medium flame.
- Add the chole(cooked). Cover and cook.
*If you have the dried chole / garbanzo beans. Then soak them for 2-3 hrs before pressure cooking them.
** Adjust the level of chole masala in your murgh chole based on how spicy you want your dish to be