Murgh Cholay

South Asian dish called "Murgh Cholay," which is a combination of chicken (murgh) and chickpeas (cholay). This dish is rich in flavor and often includes a blend of spices. Here's a simple recipe for you to try:

Ingredients:

For Marinating Chicken:

1. 500 grams boneless chicken, cut into bite-sized pieces
2. 1 cup yogurt
3. 1 tablespoon ginger-garlic paste
4. 1 teaspoon red chili powder
5. 1 teaspoon turmeric powder
6. Salt to taste

For Cholay (Chickpeas):

1. 1 cup dried chickpeas, soaked overnight and boiled until tender (or use canned chickpeas)
2. 2 tablespoons oil
3. 1 large onion, finely chopped
4. 2 tomatoes, chopped
5. 1 tablespoon ginger-garlic paste
6. 1 teaspoon cumin powder
7. 1 teaspoon coriander powder
8. 1/2 teaspoon turmeric powder
9. 1 teaspoon red chili powder
10. 1 teaspoon garam masala
11. Salt to taste
12. Fresh coriander leaves for garnish

Instructions:

• Marinate the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it marinate for at least 30 minutes.
• Heat oil in a pan and sauté the finely chopped onions until golden brown.
• Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
• Add chopped tomatoes and cook until they become soft and the oil starts to separate.
• Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
• Add the marinated chicken pieces and cook until they are browned on all sides.
• Add the boiled chickpeas to the chicken mixture. Mix well.
• Cover the pan and let it simmer on low heat until the chicken is fully cooked and the flavors meld together.
• Sprinkle garam masala over the dish and mix.
• Garnish with fresh coriander leaves.
• Serve Murgh Cholay with rice, naan, or roti. This dish is a delightful combination of tender chicken and hearty chickpeas in a flavorful and aromatic gravy. Adjust the spice levels according to your taste preferences.