Chicken chole

CHOLE CHICKEN - This recipe is very close to my heart.
Ingredients

For Boiling Chole

• 2 Bay leaf,
• 2-3 Cloves,
• 1 Black cardamom,
• 1 tbsp Ghee,
• 150 gms Chicken, bones,
• 500 gms Chickpeas, soaked,
• Salt to taste,
• Water,

For Ginger Garlic paste

• 1 inch Ginger, peeled, slice,
• 4-5 Garlic cloves,
• 2-3 Green chili, slit into half,
• Salt to taste,

For Marination

• Prepared Ginger Garlic paste,
• 650 gms whole Chicken, (cut into big pieces)
• 1 tsp Oil,

For Chole Murgh

• 1 tbsp Ghee,
• 1 tsp Oil,
• 2 nos Green cardamom,
• 1 Clove,
• ½ inch Cinnamon stick,
• 1 Bay leaf,
• 2 large Onions, sliced,
• Marinated Chicken,
• ½ tbsp Coriander powder,
• ½ tsp Turmeric powder,
• 1 tsp Degi red chili powder,
• 1 cup fresh Tomato puree,
• 1 ½ tbsp Curd, beaten,
• Pressure Cook Chole,
• Remaining Chole Water,
• ½ tbsp Tender Coriander stem, finely chopped,
• ½ inch Ginger, julienned,
• 2 Green chillies, broken into half,
• 1 tbsp Coriander leaves, chopped,
• 1 ½ tsp Prepared Masala,

For Masala

• 1 Bay leaf,
• ¼ inch Cinnamon stick,
• 15-20 Black peppercorns,
• 4-5 Black cardamom,
• 9-10 Green cardamom,
• ½ tbsp Coriander seeds,
• 1 Mace,
• Salt to taste,

For Garnish

• Coriander sprig,
• Ginger, julienned,
• Green chili, less spicy & slit,

Process

For Ginger garlic paste

1. In a mortar pestle, add ginger, garlic, green chillies, salt to taste and make a smooth paste.
2. Keep it aside for further use.

For Cooking Chole

1. In a pressure cooker, add bay leaf, cloves, ghee, chicken bones and saute for a while.
2. Add chickpeas, salt to taste, water as required and pressure cook for 4-5 whistles.
3. Keep it aside for further use.

For Masala

1. In a pan, add bay leaf, cinnamon stick, black peppercorns, black cardamom, green cardamom, coriander seeds, mace, salt to taste and dry roast it well.
2. Transfer it into a grinder jar and grind into a fine powder.
3. Keep it aside for further use.

For Chole Murgh

1. In a pan, add ghee or oil, green cardamom, cloves, cinnamon stick, bay leaf, onions and saute until golden in color.
2. Meanwhile strain the cooked chole and keep it aside.
3. Add marinated chicken, coriander powder, turmeric powder, degi red chili powder and let the masala cook well.
4. Add fresh tomato puree, curd, cooked chole, chole stock and let it cook for a while.
5. Add tender coriander stems, ginger juliennes, fresh coriander leaves and slow cook on medium flame for 15-20 mins or until chicken is tender.
6. Transfer it to a serving dish, garnish it with coriander sprig, ginger juliennes and green chillies.
7. Serve hot with Roti.