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Murgh Anda Chana

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Ingerdients:

1: oil 1/2 cup

2: cinnamon sticks 2 pieces

3: black peppercorn 1/2 tsp

4: green cardamom 8

5: cloves 8

6: cumin seeds 1 & 1/2 tsp

7: ginger & garlic paste 1 tbsp

8: onions 2 large (grind)

9: chicken 1 kg

10: turmeric 1/2 tsp

11: red chilli powder 2 tsp

12: coriander powder 2 tsp

13: cumin powder 1 & 1/2 tsp

14: salt 1 & 1/2 tsp

15: yogurt 2 cups

16: chickpeas 250g (soaked over night and then boil it with 1/4 tsp baking soda)

17: garam masala powder 1 tsp

18: fresh ginger 2 inch (Julian cut)

19: green chilli 4 (finely chopped)

20: water 1 & 1/2 cup

21: boiled eggs 8

22: fresh coriander 2 to 3 tbsp

Recipe:

1: heat oil add cinnamon sticks, black peppercorn, green cardamom, cloves, cumin seeds, ginger & garlic paste, onions and fry on high flame till changes colour.

2: then add the chicken and fry till changes colour, on high flame.

3: add turmeric, red chilli powder, coriander powder, cumin powder, salt mix well and add the yogurt mix and add water 1 & 1/2 cup, wait for a boil on high flame and then cover and cook on low to medium flame till the chicken is tender and oil comes on surface.

4: add the boiled chickpeas, garam masala powder, ginger, green chilli, water mix and cook on low to medium flame for 8 minutes.

5: then add boiled eggs, fresh coriander mix.

6: serve hot with naan, roti.

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