Serving - 4

More than 40 mins


  • 750 grams chicken, cut into 2 inch pieces on the bone
  • 1 cup chickpeas (kabuli chane), soaked overnight and boiled
  • 2½ tbsps oil
  • 1 medium onion, finely chopped
  • 1 tbsp ginger paste
  • 2 tbsps garlic paste
  • 2 medium tomatoes, chopped
  • ½ tsp turmeric powder
  • ½ tbsp green chilli paste
  • 2 tsps red chilli powder
  • ½ cup tomato puree
  • Salt to taste
  • ½ tbsp chole masala
  • ½ cup Rainbow Evaporated Milk
  • Ginger strips for garnish
  • 1 green chilli, cut into thin strips for garnish
  • Quartered onions to serve
  • Green chillies to serve
  • Lemon wedges to serve


  • Heat oil in a pan, add onion and sauté till golden brown.
  • Add ginger paste, garlic paste, mix well and sauté for 1-2 minutes. Add tomatoes and turmeric powder and mix well. Cook till tomatoes turn pulpy.
  • Add green chilli paste and mix. Add red chilli powder and tomato puree and mix well. Sauté, stirring continuously, till the oil separates.
  • Add chicken and mix well. Add salt and chole masala and mix.
  • Add boiled chickpeas and 1¼ cups water. Mix well and cook till the chicken is cooked completely.
  • Add Rainbow Evaporated Milk and mix well. Take it off the heat and transfer into a serving bowl.
  • Garnish with ginger strips and green chilli strips. Serve hot with quartered onions, green chillies and lemon wedges.

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