Updated: May 19, 2021
This is one of our family favorites. We order this same dish every time we go to Pakwan (A famous Indo/Pak restaurant in Fremont, USA). We liked this dish so much that I tried it at home. After making it few times at home, I was able to recreate the same taste as Pakwan at home. Sharing my recipe here.
To make this recipe I used canned garbanzo beans. If you do not have canned chickpea or garbanzo beans, take the dry beans to soak them overnight. Then boil them until they are soft but not too soft.
Prep Time: 15 minutes Cook Time: 40 minutes
Servings: 5 to 6 servings
1.5 kg chicken cut into medium-sized pieces.
800 gram canned chole ( 3 cans chole drained and rinse properly in a colander)
1/4 cup mustard oil
2 cups onions finely chopped (large)
10 cloves of peeled garlic
1 and 1/2 tablespoon ginger paste
1 and 1/2 tablespoon garlic paste
1 large chopped tomato
1 tablespoon tomato puree
1 teaspoon turmeric
2 teaspoons cumin powder
2 teaspoons coriander powder
1 teaspoon red chili powder ( or according to your taste)
2 teaspoons salt (or according to your taste)
1 and 1/2 teaspoon sugar
3 tablespoons yogurt
1 teaspoon ground black pepper powder
1/2 teaspoon whole cumin seeds
2 whole red chillis
4 small cinnamon sticks
2 bay leaves
7 small green cardamoms
7 whole cloves
6 to 7 green chilis
1 teaspoon garam masala powder (store-bought)
Some julienne ginger for garnish.
Wash chicken properly and squeeze all the water out and keep it aside.
Take three cans of chickpea or garbanzo beans and strain it and wash it properly and keep it aside.
Take oil in a deep saucepan and put it on medium-high heat.
Add whole spices (cumin, red chilis, bay leaves, cinnamon sticks, cloves, and cardamoms) and temper the oil.
Add chopped onions and whole garlic cloves and cook for 5 mins or until onions are golden brown.
Add chopped Tomato, ginger paste, and garlic paste and cook for 2 mins.
Now add cumin powder, coriander powder, turmeric powder, chili powder, salt, sugar, and mix well.
Add half cup of water and cook for 2 to 3 more mins
Mix yogurt with 2 tablespoons of water and add it to the pan.
Mix well and cook it for a min.
Add chicken and cook for 10 mins.
Then chickpea or garbanzo beans and mix well with the spices and chicken.
Add whole green chilis.
Cook for 5 to 7 more mins or until the spices release oil slightly.
Then add 3 cups of water and mix well.
Put the lid on and cook until the chicken pieces are tender.
When the water gets dry and the gravy is thick, add garam masala powder and turn off the heat.
Garnish with julienne ginger and serve with rotis / parathas or rice.