A traditional Punjabi dish, chicken and chickpeas are cooked till tender in a rich creamy gravy spiced by Kausar’s special seasoning. Garnished with chopped green chillies and coriander leaves, this lovely dish can be enjoyed with both rice and chapatti.
8-10 pieces of Chicken
1/2 cup Chickpeas washed and soaked for 2-3 hours
2 finely chopped Onions
1 tbsp Kausar Garlic Paste
1 cup Ghee / Butter / Oil
1 packet Kausar Murgh Cholay masala
Boil the soaked chickpeas in 8 cups of water on low heat for 2-3 hours. Drain and set aside once chickpeas are tender.
In a wok heat ghee / oil, fry onions till golden and then add garlic paste. Fry for another 1-2 minutes and then add the chicken pieces and Kausar Murgh Cholay masala.
Fry for a few more minutes till the chicken is well coated and then pour 3 cups of water. Cover and cook till the chicken is tender.
Now add the boiled chickpeas and further cook for 5-10 minutes till the oil separates.