An authentic traditional chicken and chick peas curry which is a true legacy of Punjabi cuisine.

Prepare in : 30 mins
Cook in : 2 hours 30 mins

Ingredients

• Chicken: 750g large portions
• Chickpeas: 300g soaked in water for 2 hours
• Onions: 2 medium/200g finely sliced
• Garlic Paste: 1 tablespoon
• Oil/Ghee: 1 cup
• Shan Murgh Cholay Mix: 1 packet

Method
Heat half oil / ghee and fry onions until golden. Add garlic and chicken. Stir fry for few minutes.

Add 2 cups water. Cover and cook on low heat until chicken is tender.

Separately: Add soaked chickpeas in 12 cups water and boil on low heat for 2 hours. Then add Shan Murgh Cholay Mix. Stir and boil for 1 hour or until chickpeas are tender.

Combine cooked chicken with cooked chickpeas. Stir and cook for 30 minutes. Add heated half cup oil / ghee and cook until oil / ghee starts to separate from chickpeas curry.