Step-by-Step Instructions

1. 1.Prepare the Onion Paste

   Take one onion and finely grind it with a little water to make a smooth paste. This will help create a thick and smooth gravy, similar to Lahori style chole.

2. 2.Sauté Onion Paste

   Heat 1/3 cup of oil in a pot. Add the finely ground onion paste and cook until all the water evaporates and the onion turns light pink. This step is crucial for building the base flavor.

3. 3.Add Ginger-Garlic and Cumin

   Once the onion is lightly browned, add 1 teaspoon of ginger and garlic paste and 1/2 teaspoon of cumin seeds. Sauté for a few seconds until fragrant.

4. 4.Brown the Chicken

   Add 150g of chicken pieces to the pot. Cook the chicken until its color changes from pink to white, ensuring it's lightly seared on all sides.

5. 5.Add Dry Spices

   Introduce the dry spices: 1/2 teaspoon red chili powder, 1/2 teaspoon Kashmiri red chili powder, 1 teaspoon coriander powder, 1/4 teaspoon turmeric powder, and salt to taste. Mix well and fry for 2-3 minutes on low heat until the oil separates.

6. 6.Incorporate Yogurt

   Reduce the heat to low and add 2 tablespoons of yogurt. Mix thoroughly until the yogurt is completely incorporated into the masala and the mixture becomes smooth. Ensure the heat is low to prevent curdling.

7. 7.Add Chicken Cube and Water

   For enhanced flavor, crumble and add 1/2 teaspoon of Knorr chicken cube. Mix it in. Then, add 1 glass of water (or chicken stock for a richer taste) and bring it to a boil.

8. 8.Add Chickpeas and Simmer

   Once the mixture boils, add 250g of pre-boiled chickpeas. Mix everything together, then cover the pot and let it simmer on low heat for 12 minutes, allowing the chickpeas to absorb the flavors.

9. 9.Thicken the Gravy

   After 12 minutes, remove the lid and stir. Take 2 tablespoons of chickpeas, grind them with a little water to form a paste, and add this paste to the curry. This will help thicken the gravy.

10. 10.Final Seasoning and Simmer

    Add 1/4 teaspoon of garam masala powder and 2 slit green chilies. Mix well. If the gravy is too thick, add a little hot water to reach your desired consistency. Cover and simmer for another 2-3 minutes on low heat.

11. 11.Serve and Garnish

    Once the oil rises to the top, your Murgh Chole is ready. Dish it out into a serving bowl and garnish generously with fresh chopped coriander, sliced green chilies, and julienned ginger. Serve hot with roti, naan, or rice.