Ingredients:
- Tamatar (Tomatoes) 3-4 medium
- Water ½ Cup
- Tomato paste 2 tbs
- Olive oil 2-3 tbs
- Pyaz (Onion) chopped ½ Cup
- Lehsan (Garlic) chopped 1 tbs
- Adrak (Ginger) chopped ½ tbs
- Boneless chicken small cubes 250g
- Gajar (Carrot) chopped ½ Cup
- Haldi powder (Turmeric powder) ½ tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Lal mirch (Red chilli) crushed ½ tsp
- Himalayan pink salt 1 tsp or to taste
- Darchini powder (Cinnamon powder) ¼ tsp
- Paprika powder ½ tsp
- Zeera powder (Cumin powder) 1 tsp
- Kali masoor daal (Black lentil gram) soaked ¼ Cup
- Water 2 litres
- Chicken stock cube 1
- Safed chanay (Chickpeas) boiled 1 Cup
- Vermicelli pasta ¼ Cup
- Fresh parsley chopped
Directions:
In a saucepan,add tomatoes,water & bring it to boil,cover & cook on medium flame for 4-5 minutes.
Turn off the flame & blend well.
Turn on the flame,add tomato paste,whisk well & cook for 1-2 minutes & set aside.
In a pot,add olive oil,onion & mix well.
Add garlic,ginger & sauté for a minute.
Add chicken & mix well until it changes color.
Add carrot,turmeric powder,black pepper powder,red chilli crushed,pink salt,cinnamon powder, paprika powder,cumin powder,mix well & cook on medium flame for 1-2 minutes.
Add black lentil gram & mix well.
Add prepared tomato puree & mix well.
Add water & mix well.
Add chicken stock cube,mix well & bring it to boil,cover & cook on low flame for 35-40 minutes.
Add chickpeas,vermicelli pasta & mix well.
Add fresh parsley,cover & cook on low flame for 8-10 minutes.
Garnish with fresh parsley & serve hot!
Ajza:
- Tamatar (Tomatoes) 3-4 medium
- Water ½ Cup
- Tomato paste 2 tbs
- Olive oil 2-3 tbs
- Pyaz (Onion) chopped ½ Cup
- Lehsan (Garlic) chopped 1 tbs
- Adrak (Ginger) chopped ½ tbs
- Boneless chicken small cubes 250g
- Gajar (Carrot) chopped ½ Cup
- Haldi powder (Turmeric powder) ½ tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Lal mirch (Red chilli) crushed ½ tsp
- Himalayan pink salt 1 tsp or to taste
- Darchini powder (Cinnamon powder) ¼ tsp
- Paprika powder ½ tsp
- Zeera powder (Cumin powder) 1 tsp
- Kali masoor daal (Black lentil gram) soaked ¼ Cup
- Water 2 litres
- Chicken stock cube 1
- Safed chanay (Chickpeas) boiled 1 Cup
- Vermicelli pasta ¼ Cup
- Fresh parsley chopped
Tarkeeb:
Saucepan mein tamatar aur pani dal ker ubal anay dein aur dhak ker darmiyani ancch per 4-5 minutes kliya paka lein.
Chulha bund ker dein aur ache tarhan blend ker lein.
Chulha on karein aur tomato paste dal ker ache tarhan whisk ker lein aur 1-2 minutes kliya paka lein & side per rakh dein.
Pot mein olive oil aur pyaz dal ker ache tarhan mix ker lein.
Lehsan aur adrak dal ker ek minute kliya sauté ker lein.
Chicken dal dein aur rang tabdeel ho janay tak ache tarhan mix ker lein.
Gajar,haldi powder,kali mirch powder,lal mirch crushed,pink salt,darchini powder,paprika powder aur zeera powder dal ker ache tarhan mix karein aur darmiyani ancch per 1-2 minutes kliya paka lein.
Kali masoor daal dal ker ache tarhan mix ker lein.
Tayyar pureed tomato dal ker ache tarhan mix ker lein.
Pani dal ker ache tarhan mix karein.
Chicken stock cube dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per 35-40 minutes kliya paka lein.
Safed chanay aur vermicelli pasta dal ker ache tarhan mix ker lein.
Fresh parsley dal ker dhak dein aur halki ancch per 8-10 minutes kliya paka lein.
Fresh parsley sa garnish ker lein aur garam serve karein!
