Murgh cholay

• 1 lb bone-in chicken, cut into small pieces
• 1 can chickpeas, drained and rinsed
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2-3 green chilies, finely chopped
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Salt to taste
• 2-3 tablespoons oil
• Fresh coriander leaves, chopped for garnish

1. In a large pan, heat oil and add finely chopped onions. Saute until they turn golden brown.
2. Add ginger and garlic paste to the pan and cook for 2-3 minutes.
3. Add chopped tomatoes to the pan and cook until they turn mushy.
4. Add all the spices, including cumin powder, coriander powder, red chili powder, turmeric powder, and garam masala powder. Mix well.
5. Add the chicken pieces to the pan and mix with the spice mixture. Cook for a few minutes until the chicken is lightly browned.
6. Add enough water to the pan to cover the chicken. Season with salt and stir well.
7. Cover the pan with a lid and cook on medium heat for about 20-25 minutes or until the chicken is fully cooked.
8. Add the drained and rinsed chickpeas to the pan and mix with the chicken. Cook for an additional 10-15 minutes.
9. Once done, turn off the heat and garnish with fresh coriander leaves.

Your delicious Murgh Cholay is now ready to serve with naan bread or steamed rice. Enjoy!