The Big Sweet Tooth: Murg Chanay - Chicken and Chickpeas Curry

One week of Ramadan has flown by and we are into the second week now. Isn't it like that always, that the time you were so much awaiting for, comes by and flies by before you even realize? This is one such time for us... when blessing are promised in bountiful and when each and every good deeds with the right intentions will be taken into consideration...

The Prophet (PBUH) has said: "Whoever fasts in Ramadan out of sincere faith and hoping to attain Allah's rewards, then all his past sins will be forgiven." (Sahih Bukhari) Further more, the Prophet (PBUH) has also said, "Fasting is a shield; it protects you from hell fire and prevent you from sins." Both these Hadiths (sayings of the Prophet, as we call it) only goes to specify how important fasting is in terms of purifying one's soul and mind. It all depends upon the level you take it. If the whole process of abstaining from food, drink and natural desires are taken in the positive sense, then the right direction will be achieved.

Off to today's recipe, which is what I accompanied the Batturas with for my carnivores family. Only chana normally draws very dark and clumsy faces at home, especially my B. When I saw this recipe, I just had to try it and not to mention, the chana disappeared along with the chicken!!! ;) So it is like getting in double proteins into the system, you see.... hehe...

Murg Chanay - Chicken and Chickpeas Curry

Serves 4

Recipe adapted from here

Ingredients:

3/4 cup chickpeas, soaked overnight

6 chicken drumsticks (900 gms)

1 tbsp oil

1 large onion, sliced

3 green chillies, slit lengthwise

1 tsp ginger paste

1 tsp garlic paste

2 small tomatoes, chopped

1/2 tsp chilli powder

1 tsp Kashmiri chilli powder

1/2 tbsp coriander powder

1/2 tsp garam masala

Salt to taste

Method:

Cook the chickpeas till done in sufficient water in a pressure cooker. Heat another pressure cooker, add the oil and saute the onions and green chillies till it becomes brown. Add the ginger and garlic pastes and saute for a minute. Add the chicken legs and give it a gentle mix. Now sprinkle the masalas except the garam masala and also add the tomato on top. Mix it very well, add some salt, close the pressure cooker and cook to one whistle. Switch off and allow the pressure to go off.

Open the lid and heat up the curry. Add the cooked chickpeas along with 1/2 cup of the cooked water into the chicken. Add the garam masala and adjust the salt. Simmer it for 5 minutes and serve hot!!!