• 1 cup Red Pulse (Surkh Masoor Daal).
• 1 tbsp Red Chilies (Powder).
• 1 tbsp Salt (you can increase / decrease as per your taste).
• 2-3 liter Water.
• 2 Medium Sized Onions.
• 1 tsp Ginger Paste.
• 1 tsp Garlic Paste.
• 2 tsp Dry Fenugreek Leaves (Kasuri mathi).
• 4-5 Green Chilis.
• 2-3 tbsp Coriander Powder.
• 1 tsp Cumin Seeds.
• ½ tsp Baking soda.
• 15-20 Red Whole Chilies.
• 1 tsp Mixed Spices (Garam Masala).
• 5-6 tbsp Cooking Oil.

Take a frying pan. Add Water, Chicken pieces, Vinegar, Ginger Paste, Garlic Paste and Soy Sauce.

Put it on medium high flame for 4-5 minutes.

When water close to dry up add the Cooking Oil and fry for another 4-5 minutes.

At serving point add Lemon juice and Chat Masla. Put it aside.

Soak the Chick Peas for overnight with soda and salt & Soak Red Pulse in water for half an hour.

Drain out the water and put Chick Peas, Red Pulse in a cooking pot and add 2-3 liter Water.

Add Salt in the above mixture & cook for 2-3 hours.

Now add in Baking Soda, Red Chilies & All Spice Powder in the semi cooked mixture.

Now add dry Fenugreek Leaves, Ginger Paste, Garlic Paste & stir the mixture firmly.

Now Chicker Cholay is ready for tempering (Tarqa).

Heat 5-6 tbsp Cooking Oil in a frying pan. Add sliced Onions.

Add Cumin Seeds when the color of onions is Golden.

Add Whole Red Chilies, All Spice, Dry Fenugreek Leaves and Green Chilies.

Fry them lightly with sliced onions and then pour it all at once on the Chikar Cholay Mixture and cover with lid.

Add Coriander leaves and Onion Rings for garnishing. Mix Chicken in Chikar Cholay thoroughly.

Serve with Roghni Naans.

by Pak101.com (few years ago!) / 1869 views