• Chicken 1 kg (12 pieces)
• White chickpeas ½ kg
• Pink lentil ¾ cup
• Baking soda ½ tsp
• Turmeric ½ tsp
• Red chili powder 1tsp
• Paprika or kashmiri red chili powder 1tsp
• Coriander powder 1tsp
• Salt to taste
• Oil or ghee ¾ cup
• Onion (rough chopped) 1
• Ginger, garlic paste 1tbsp
• Tomatoes (chopped) 2
• Yogurt ¼ cup
• Ginger (Julian) 1tbsp
• Special chickpeas masala 2tbsp
• Boil egg 6
• Fresh coriander and green chili for garnish
• Special Chickpeas Masala:
• Cumin (roasted) 3tbsp
• Whole coriander (roasted) 2tbsp
• Funnel seeds (roasted) 1tbsp
• Carom ½ tsp
• Dry ginger powder 1tsp
• Cloves 12
• Cinnamon sticks 4-5
• Black cardamom 4-5
• Green cardamom 6-8

Special Chickpeas Masala: Grind all spices of Special Chickpeas Masala in a powder and keep in bottle and use 2tbsp in Chiker Cholay.

Add baking soda in water and soak chickpeas in this water for overnight.

Soak pink lentil in water for one hour.

In the morning boil chickpeas in same water with pink lentils, till gets soft.

Fry chicken in oil or ghee, when chicken becomes tender take it out from pan.

In same oil fry onion when it changes colour, add ginger, garlic paste, chili powder, kashmiri chili powder, turmeric, coriander powder, salt, ginger, tomatoes and yogurt.

Cook all until all masala mix well and oil comes on top.

Now include chickpeas and lentil with its water in dry gravy. Also add Special Chickpeas Masala and mix well on high flame.

Break chickpeas with wooden spoon to mix up them in gravy.

Now take out half quantity of cooked chickpeas and serve it with boil egg.

In remaining chickpeas, add chicken and cook for 5 minutes.

Garnish both verities of Chiker Cholay with fresh coriander and green chili.

(Note) – To give a brown colour to chickpeas, after cleaning them in water, last time add lukewarm water and put a tea bag in water. Boil in same water in the morning.

If you don’t have a tea bag, make tea water and include it in water.

by Pak101.com (few years ago!) / 1120 views