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Ingredients

• 1 cup Kabuli Chana (chickpeas)
• Salt (as required)
• 4 tbsp Oil
• 2 medium sized Onion (sliced)
• 3 medium sized Tomatoes (sliced)
• 1 tbsp Ginger garlic paste
• 1 tsp turmeric powder
• 2 tsp red chili powder (see recipe notes below for kid friendly )
• 2 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1/2 tsp Tandoori masala powder (optional, else use total of 1 tsp garam masala)
• 1 Kilograms Chicken (cut into medium sized pieces)
• 2 tbsp yoghurt
• 2 tbsp Kasoori meethi (dry fenugreek leaves)
• 1/2 tsp Garam masala

Instructions

1	Soak kabuli chana overnight in sufficient amount of water. Next, day drain the water and wash chana again. Pressure cook them with 2 cups water and 1 tsp Salt on HIGH flame for one whistle, then lower flame and cook for another 10 minutes. Keep them aside and let the pressure from the cooker get released naturally.
2	Heat oil in a vessel, fry onions till soft and golden brown. Cook tomatoes till nice and soft. Add ginger garlic paste and fry for 2 minutes till the raw smell goes.
3	Add Turmeric powder, Red chili powder, Coriander powder, Cumin powder, tandoori masala and fry for a minute.
4	Add the chicken pieces and fry for 5 minutes.
5	Add 2 cups of water and yoghurt. Mix well. Cover and cook for 20 minutes.
6	Add the cooked chana. Cover and cook for another 10 minutes. Adjust the salt.
7	Crush kasoori meethi between your palms and add to the dish. (Kasoori meethi is crushed to release the aroma). Add the garam masala.
8	Cook for another 5 minutes without the vessel lid.
9	Serve hot with rotis or parathas. (See recipe notes below for laccha paratha recipe link).