Murghi Cholay (Chicken and Chickpea Curry)

Ingredients

• about 450 g Chicken
• 1 can Chickpeas
• 1 medium Onion
• 2 medium Tomato
• 1 tbsp Ginger-garlic paste
• 2 Green chilies
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• 2 tbsp Oil (vegetable or canola)
• 2 tbsp Cilantro
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tbsp of oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 medium chopped onion and sauté until it is soft and golden brown, about 8-10 minutes.
2. 2Add the 1 tbsp of ginger-garlic paste to the pot and cook, stirring constantly, for 1 minute until fragrant.
3. 3Stir in the 2 medium chopped tomatoes, 2 chopped green chilies, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1 tsp salt. Cook, stirring occasionally, until the tomatoes have broken down and the oil begins to separate from the mixture, about 5-7 minutes.
4. 4Add the about 450 g of chicken pieces to the pot and cook, stirring, until they are browned on all sides, about 5 minutes.
5. 5Add the 1 can of chickpeas (drained and rinsed) to the pot. Stir everything together, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened. The chicken is cooked when it reaches an internal temperature of 74°C.
6. 6Stir in the 1/2 tsp garam masala. Serve hot, sprinkled with the 2 tbsp of chopped cilantro.

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