Here is my recipe for Pakistani Murgh Cholay - chicken and chickpeas
Meat & marinade:
4 skinless bone in chicken thighs,
2 tablespoons yoghurt,
1 tablespoon kashmiri chilli powder,
1 teaspoon coriander powder,
1/2 teaspoon turmeric,
1 teaspoon salt,
Marinade for 2 hours minimum.
Masala recipe:
1 large onion finely sliced,
2 large tomatoes pureed in blender,
1 tablespoon garlic paste,
1 tablespoon ginger paste,
1 heaped tablespoon pakistani basaar,
1/2 teaspoon turmeric,
1 teaspoon coriander powder,
1 teaspoon cumin seeds,
2 green cardamon,
1/2 teaspoon fennel seeds,
1 piece of cassia bark,
1 tej patta,
2 cloves of garlic roughly chopped,
1 tablespoon kasuri methi,
4 green finger chillis sliced in half lengthways,
Salt,
Water,
1/3 cup oil,
200g tinned chickpeas,
Garam masala
Garnish:
1/2 onion fried until brown and crisp then drained on kitchen paper,
Julienned fresh ginger,
Toasted almond flakes,
Fresh coriander
Heat oil in korai or whatever pan you are using to cook. Sear the marinaded meat then remove, keep the oil.
In the same pan add in the cardamon, tej patta, cassia, cumin seeds and fennel seeds and fry until fragrant. Add in sliced onion and cook low and slow for about 30 minutes until caramelised, do not let them stick and burn. Add in the ginger and garlic paste and stir, cook out the rawness. Add in all of the powdered spices and bhoona them until the oils are released. Next add in the pureed tomatoes, stir and cook on a low heat for around 20 minutes to concentrate the paste and let the natural waters evaporate. Once your masala is a nice and thick paste then place the chicken back in and pour in enough water to almost cover the chicken. Drain the tin of chickpeas then add into dish them cover and cook for 30 minutes. After the time has elapsed add in the roughly chopped garlic and the sliced chillis, cover and cook for another 30 minutes. Season with salt, add in crushed kasuri methi and a dash of garam masala and stir. Top with all of the garnishs then serve.