Murk Chana Daal Recipe | How to Make Delicious Chicken Chana | Easy Pakistani Food"

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Murk Chana Daal Recipe | How to Make Delicious Chicken Chana | Easy Pakistani Food"
Ingredients:
*Chana Daal (split chickpeas)* - 1 cup
*Chicken* - 250 grams, cut into small pieces
*Onion* - 1 large, finely chopped
*Tomato* - 2 medium, finely chopped
*Green chilies* - 2-3, sliced
*Ginger-garlic paste* - 1 tablespoon
*Cumin seeds* - 1 teaspoon
*Turmeric powder* - 1/2 teaspoon
*Red chili powder* - 1 teaspoon
*Coriander powder* - 1 teaspoon
*Garam masala powder* - 1/2 teaspoon
*Salt* - to taste
*Oil or ghee* - 3 tablespoons
*Fresh coriander leaves* - for garnish
*Water* - as needed
Instructions:
1. *Prepare the Chana Daal:*
Wash the Chana Daal thoroughly and soak it in water for about 30 minutes. Drain and set aside.
2. *Cook the Chicken:*
In a large pot, heat oil or ghee over medium heat.
Add cumin seeds and let them sizzle.
Add the finely chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and cook until the raw smell disappears.
Add the chicken pieces and cook until they turn white.
3. *Add Spices and Tomatoes:*
Add turmeric, red chili powder, coriander powder, and salt. Mix well.
Add the chopped tomatoes and cook until they become soft and oil starts to separate from the masala.
4. *Cook the Daal:*
Add the soaked Chana Daal to the pot and mix well with the chicken and spices.
Pour in enough water to cover the daal and chicken.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer until the daal is tender and the chicken is fully cooked (about 30-40 minutes). Stir occasionally and add more water if needed.
5. *Final Touches:*
Once the daal is cooked and has a thick consistency, sprinkle garam masala and sliced green chilies.
Cook for another 5 minutes on low heat.
6. *Garnish and Serve:*
Garnish with fresh coriander leaves.
Serve hot with roti, naan, or rice.
Enjoy your flavorful Murk Chana Daal!