Lahori Murgh Chanay (Chicken Chana Recipe)

 

I'd be happy to help you create a recipe for Lahori Murgh Chanay (Chicken Chana Recipe). This is a delicious Pakistani dish that combines chicken with chickpeas in a flavorful gravy. Let me share a detailed homemade recipe for you.

 

Introduction

Lahori Murgh Chanay is a classic Pakistani dish from Lahore that beautifully combines tender chicken with protein-rich chickpeas (chanay) in a robust, spiced gravy. This hearty dish is perfect for family dinners or special occasions, offering a wonderful balance of flavors and textures.

Ingredients

For the Chicken and Chickpeas:

• 500g (1 lb) boneless chicken, cut into medium pieces
• 2 cups boiled chickpeas (chanay) - or 2 cans, drained and rinsed
• 3 tablespoons vegetable oil or ghee
• 2 medium onions, finely chopped
• 2 tablespoons ginger-garlic paste
• 2-3 green chilies, slit lengthwise
• 2 medium tomatoes, finely chopped
• 1/4 cup plain yogurt, whisked
• 1 cup chicken stock or water
• Salt to taste

Spices:

• 1 teaspoon cumin seeds
• 1 bay leaf
• 2-3 green cardamom pods
• 1 cinnamon stick (1-inch piece)
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon black pepper powder

For Garnish:

• 1/4 cup fresh coriander leaves, chopped
• 1 tablespoon fresh mint leaves, chopped
• 1 medium lemon, cut into wedges
• 1 medium onion, thinly sliced (optional)
• 2 tablespoons julienned ginger

Instructions

1. Prepare the Base:
   • Heat oil or ghee in a large, heavy-bottomed pan over medium heat.
   • Add cumin seeds, bay leaf, cardamom pods, and cinnamon stick. Let them crackle for about 30 seconds until fragrant.
   • Add the chopped onions and sauté until golden brown, about 5-7 minutes.
   • Add ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
2. Cook the Chicken:
   • Add chicken pieces to the pan and increase heat to medium-high.
   • Sauté for 5-6 minutes until the chicken pieces are lightly browned on all sides.
   • Add the chopped tomatoes and green chilies. Cook for 3-4 minutes until tomatoes soften.
3. Add Spices:
   • Add coriander powder, cumin powder, red chili powder, turmeric powder, and salt.
   • Stir well to coat the chicken pieces evenly with the spices.
   • Cook for 2-3 minutes until the oil begins to separate from the masala.
4. Incorporate Yogurt:
   • Lower the heat to medium-low.
   • Add whisked yogurt gradually, stirring continuously to prevent curdling.
   • Cook for 2-3 minutes until the mixture thickens slightly.
5. Add Chickpeas and Finish Cooking:
   • Add the boiled/canned chickpeas to the pan and mix well.
   • Pour in the chicken stock or water, and bring the mixture to a simmer.
   • Cover the pan and cook on low heat for 15-20 minutes until the chicken is tender and the gravy has thickened to your desired consistency.
   • Add garam masala and black pepper powder. Stir well and cook for another 2 minutes.
6. Garnish and Serve:
   • Turn off the heat.
   • Garnish with fresh coriander leaves, mint leaves, and julienned ginger.
   • Serve hot with naan, roti, or steamed rice.
   • Provide lemon wedges and sliced onions on the side for added flavor.

Serving Suggestions

Lahori Murgh Chanay pairs excellently with:

• Naan bread or tandoori roti
• Steamed basmati rice
• Raita (yogurt side dish)
• Fresh green salad

Tips for the Best Lahori Murgh Chanay

1. Chickpeas Preparation: If using dried chickpeas, soak them overnight and pressure cook until tender. Canned chickpeas work well as a convenient alternative.
2. Balanced Spicing: Adjust the chili powder according to your heat preference. The dish should be flavorful but not overwhelmingly spicy.
3. Yogurt Tip: Using room temperature yogurt helps prevent curdling. Add it gradually while stirring continuously.
4. Consistency: For a thicker gravy, you can mash some of the chickpeas before adding them to the curry.
5. Make Ahead: Like many curries, this dish tastes even better the next day when the flavors have had time to meld together.

Enjoy your homemade Lahori Murgh Chanay – a perfect combination of protein-rich ingredients with aromatic Pakistani spices!