Sunday, 17 March 2013

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.

Ingredients:
Oil – 6 Tbsp
Chickpeas – 600 gms (cooked)
Chicken – 450 gms (6-8 pieces)
Onions – 3 Medium (finely chopped)
Tomatoes – 4 Medium (Pureed)
Garlic/Ginger – 1 Tbsp
Cumin – 1 tsp
Mustard seeds(Rai)– 1 tsp
Fenugreek Seeds (Methi Dana) – 1 tsp
Nigella Seeds(Kalonji) – 1 tsp
Green chili – 1 medium
Red chili – 1(Use more green chili or chili powder if you cannot find fresh red chili)
Chili Powder – ½ tsp (adjust in accordance with the use of green & red chili)
Cumin Powder – 1 tsp
Turmeric – ¼ tsp
Salt - 1/2 tsp (adjust as per your taste)
Water – 700 ml
Fresh Curry Leaves –  few (if you can find them)
Amchoor – Dried Mango powder – 1 tbsp (optional)


Method:
  1. Heat Oil in the pan and fry onions till light brown.
  2. Add ginger/Garlic paste. Cook for 30 sec.
  3. Now add chicken and cook it for 3-4 minutes till the chicken changes its color.
  4. 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.
  5. Add tomato puree, salt, chili powder, turmeric and Cumin Powder. Cook till the water dries up and oil comes out on the sides.
  6. Add drained chickpeas, one green chili and a few leaves of Curry Leaves (optional) and mix thoroughly.
  7. Add 700 mls of water,  mix it and let it boil on high heat for 5-7 minutes.
  8. Now reduce the heat to a gentle simmer and cover the pan.
  9. 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.
  10. Simmer for around 20 mins till the curry has reduced to about ¾ of the water and has thickened.
  11. 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.
  12. Garnish with fresh Coriander.