Скачать или смотреть Murgh Channa Recipe | Chana Chicken Masala Curry | Flavorful Chicken & Chickpeas Curry

"🍛 Murgh Channa Recipe | Chicken with Chickpeas | Delicious North Indian Curry 🍛

Craving a hearty, flavorful dish? This Murgh Channa recipe combines tender chicken and protein-packed chickpeas in a rich, aromatic gravy. Perfect for a comforting family meal or a festive feast! 🐔🌱

In this video, you'll learn:
✅ Step-by-step instructions to prepare Murgh Channa
✅ Pro cooking tips for the perfect blend of spices
✅ How to make it perfectly with naan, roti, or rice

💡 Ingredients include:

Chicken, Chickpeas, Onion, Tomato, and a blend of aromatic Indian spices!
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#MurghChanna #ChickenCurry #IndianRecipes #ComfortFood #RecipeVideo

📌 Try it out and let us know how it turned out in the comments below! 👇"

Ingredients

For the Chicken:
Chicken (bone-in or boneless) - 500 grams, cleaned and cut into pieces
Chickpeas (kabuli chana) - 1 cup, soaked overnight and boiled
Onion - 2 large, finely sliced
Tomatoes - 2 large, pureed
Ginger-garlic paste - 1 tbsp
Green chilies - 2, slit
Yogurt - 1/4 cup, whisked
Fresh coriander leaves - 2 tbsp, chopped (for garnish)
Oil or ghee - 3 tbsp
Water - 2 cups (adjust as needed)
Spices:
Cumin seeds - 1 tsp
Bay leaves - 2
Cinnamon stick - 1-inch piece
Green cardamom - 2
Cloves - 3
Turmeric powder - 1/2 tsp
Red chili powder - 1 tsp
Coriander powder - 2 tsp
Garam masala - 1 tsp
Kasuri methi (dried fenugreek leaves) - 1 tsp (optional)
Salt - to taste

Instructions
1. Prepare the Chickpeas:
Soak the chickpeas overnight in water.
Drain, rinse, and pressure cook with a pinch of salt until soft but not mushy (3-4 whistles).
Drain and set aside.
2. Cook the Chicken:
Heat oil or ghee in a heavy-bottomed pan over medium heat.
Add cumin seeds, bay leaves, cinnamon, cardamom, and cloves. Sauté for 30 seconds until aromatic.
Add sliced onions and sauté until golden brown.
Add ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell disappears.
Stir in pureed tomatoes. Cook until the oil separates and the mixture thickens.
3. Add the Spices:
Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for another minute.
4. Add Chicken and Yogurt:
Add chicken pieces and mix to coat them with the masala.
Cook on medium heat for 7-8 minutes, stirring occasionally.
Lower the heat and add whisked yogurt gradually while stirring to prevent curdling.
5. Combine Chickpeas:
Add the boiled chickpeas to the pan and mix well.
Pour in 2 cups of water (adjust for desired gravy consistency) and bring to a boil.
Reduce heat, cover, and simmer for 20-25 minutes until the chicken is tender and the flavors meld.
6. Final Touch:
Sprinkle garam masala and kasuri methi.
Mix gently and simmer for 2 more minutes.
Garnish with chopped coriander leaves.