Recipe for Desi Murgh Chaney


  • 4 chicken pieces
  • 500 gms chickpeas
  • 2 medium onions
  • 2 medium tomatoes
  • 1 inch ginger piece
  • 1 tsp ginger-garlic paste
  • 2 green chilli
  • 2 tbsp yoghurt
  • 10 cloves
  • 2 cardamom pods
  • 12 peppercorns
  • 2 cinnamon sticks
  • 2 bay leaves
  • 2 petals of star anise
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tbsp coriander seeds
  • 1/4 tsp tumeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp hing
  • 1/4 cup chopped coriander leaves
  • 2 tbsp ghee
  • 2 tbsp oil
  • salt to taste
  • 2 boiled eggs (optional)

Cooking Directions

Marinate chicken with yoghurt, ginger-garlic paste, 1/8th tsp of turmeric powder and salt. Cover and keep aside for about 15 minutes.

Slice 1 onion and the 1 fresh ginger and keep aside.

Heat ghee in a frying pan. Add 5 cloves, 6 peppercorns, 1 bay leaf, 1 cinnamon stick, 2 cardamom pods and the star anise petals. When these spices become dark add the sliced onions and ginger.

Fry these spices till onions become slightly brown. Add the cumin seeds, fennel seeds and the coriander seeds and mix well.

Remove from heat and let it cool. When this mix cools down, add the remaining turmeric powder, red chilli powder and grind to a fine paste.
Slice the other onion, tomatoes and green chilli. Keep aside.

Heat 2 tbsp of oil in cooking pot. Add the remaining whole spices. When they become dark add the green chilli, hing and onions.

When onions become translucent, add the tomatoes. Cover and cook on medium flame for a couple of minutes.

Add the marinated chicken and cook on medium flame.
When this spice is ready add it to the chicken and mix well.

Add cooked chickpeas. Cover and cook.
Once the chicken is cooked check the salt

Add bolied eggs and garnish with coriander leaves
Serve hot with naans.

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