Murgh Channay

Murgh Channay

• Prep time: 10 mins
• Cook time: 60 minutes
• Serves 4
  
  

INGREDIENTS

• 6 chicken drumsticks / thigh pieces
• 1 jar of chickpeas
• 2 Tbs yellow split lentils soaked
• 1 onion sliced
• 1 Tbs crushed ginger and garlic
• 2 cloves of garlic
• 1 tsp tomato puree
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 2 tsp crushed red chilli
• 1 tsp coriander powder
• ½ tsp gram masala powder
• ½ tsp bicarbonate soda
• 2 Tbs olive oil
• Salt and pepper to taste
• Handful of chopped fresh coriander and green chilli
• A sliver of butter to finish
• 1 cup water

method

1. Drain and cook the lentils in water with chickpeas with salt (to taste), turmeric, clove of garlic, crushed red chilli and soda bicarbonate until the lentils are soft (about 20-30 minutes).
2. While the lentils and chickpeas are cooking, heat the olive oil in a heavy bottom dish over medium heat. Cook the cumin seeds, onions, ginger & garlic till the onions are translucent.
3. Cook the chicken pieces in the oil 3 minutes or till golden on each side.
4. Add the spices, coriander, crushed red chilli, black pepper, gram masala and tomato puree. Mix to coat the oil and pieces evenly over the chicken pieces.
5. Transfer the lentils and chickpeas along with their water to the chicken pan. Season to taste. Turn the heat down low and cook slowly for 30-40 minutes till consistency is thick. You may need to add more water if it dries out too quickly.
6. To serve add a sliver of butter with chopped coriander and green chilli (optional but recommended).
7. Serve warm with bread.