• 2 1/2 cups chick peas, soaked overnight
• 1 inch piece cinnamon stick
• 2 medium tomatoes, chopped
• 1 level teaspns bicarbonate of soda
• 1 medium onion, peeled and thinly sliced
• 1/2 cup oil
• 1 tablspn garlic paste
• 1 tablspn ginger paste
• 1/4 teaspns turmeric (haldi)
• 1 teaspns coriander powder
• 2 teaspns salt
• 1 teaspoon red chili powder
• 1 1/2 tspoons Garam Masala
• 1/2 cup coriander, fresh, chopped
• 2 green chilies, finely chopped
• 1 whole chicken cut into 8 pcs

Add the chick peas, 1 tspon salt, cinnamon stick & bicarbonate of soda in a large heavy-based sauce-pan,mix water to cover the chickpeas by 2 inches and boil.
Cover the pan and boil the chick – peas until they are tender but still retain their shape.
Once the chick peas become tender keep them with its water
warm Cooking oil in a large saucepan and add onions and stirring frequently, saut until the onions are light- brown,
mix ginger and garlic, saut. until the mixture turns to a goldenbrown
Add 2-3 tablespoons of water, if the mixture sticks to the bottom of the pan.
Add chili powder, turmeric, coriander powder, 1 teaspoon garam masala, remaining salt and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add the tomatoes. Still stirring frequently, fry the onion mixture foruntil the tomatoes are reduced to a pulp.
Add water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
Add chicken and stirring frequently, fry to a golden brown
Add 1 cup water, cover the pan, reduce the flame and cook for 15 – 20 minutes or until the chicken is tender.
Add the boiled chick peas and tow cups of water from the chick peas. Carefully mix it with the chicken and cook for 5 minutes until the chick peas have absorbed some of the flavor.
Sprinkle remaining gram masala, coriander leaves and green chilies.
Serve with Naan Roti or boiled rice.

by Pak101.com (few years ago!) / 1040 views