Peshawari Murg Chana Masala is a rich and flavorful dish from the Pakistani cuisine, known for its aromatic spices and hearty ingredients. Originating from the Peshawar region, this dish combines tender chicken pieces with chickpeas in a robust, spicy tomato-based gravy. The dish is loved for its complex layers of flavor, achieved by using a blend of traditional spices like cumin, coriander, and garam masala. The addition of chickpeas not only adds texture but also makes this dish a wholesome, protein-packed meal. Served with naan or rice, Peshawari Murg Chana Masala is perfect for those who enjoy a savory and satisfying culinary experience.
Peshawari Murg Chana Masala
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
14 Grams
Total Fat
3 Grams
Saturated Fat
65 Mg
Cholesterol
600 Mg
Sodium
30 Grams
Total Carbohydrates
7 Grams
Dietary Fiber
26 Grams
Protein
Directions
Step 1
Soak the chickpeas overnight. Drain and set aside.
Step 2
Heat oil in a pan, add onions, and sauté until golden brown.
Step 3
Add garlic and ginger, cooking for another minute.
Step 4
Stir in tomatoes and cook until soft.
Step 5
Add chicken to the pan and cook until it changes color.
Step 6
Mix in cumin, coriander, garam masala, and salt. Stir well.
Step 7
Include chickpeas and a cup of water. Simmer for 20 minutes until the chicken is cooked through.
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