Complete Recipe of Ustad Moota Murgh Chanay - Lahori Chana Recipe - Pakistani Street Food

Here’s a **complete recipe for Ustad Moota Murgh Chanay** — the iconic Lahori breakfast dish! Let’s recreate that rich, flavorful Pakistani street food at home. 🍲✨

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🌿 **Ingredients:**

✅ **For Murgh Chanay (Chicken Chickpeas Curry)**

🥣 **For the Chickpeas:**
- 2 cups white chickpeas (soaked overnight)
- 1 tsp baking soda (optional, for softening)
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds

🍗 **For the Chicken:**
- 500 grams chicken (with bones for richer flavor)
- 1/2 cup oil or ghee
- 2 medium onions (finely sliced)
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes (finely chopped)
- 1 tsp salt (adjust to taste)
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp roasted cumin powder
- 1 tsp garam masala
- 1/2 tsp black pepper powder
- 1 tbsp yogurt (for extra richness)

✅ **For Tarka (Tempering):**
- 3-4 tbsp ghee (for authentic flavor)
- 1 tsp cumin seeds
- 2-3 green chilies (slit)
- 1/2 tsp Kashmiri red chili powder (for color)

✅ **Garnish:**
- Fresh coriander (finely chopped)
- Julian-cut ginger
- Lemon wedges

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🥘 **Cooking Method:**

⭐ **1. Boiling the Chickpeas:**
1️⃣ Soak chickpeas overnight in water with a pinch of baking soda.
2️⃣ Rinse and boil the chickpeas with salt, turmeric, and cumin seeds until tender (about 1-1.5 hours). Drain and set aside.

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⭐ **2. Preparing the Chicken Curry:**
1️⃣ Heat oil or ghee in a large pan. Add sliced onions and sauté until golden brown.
2️⃣ Add ginger-garlic paste and fry until aromatic.
3️⃣ Add chicken pieces and sauté until golden brown on medium heat (8-10 minutes).
4️⃣ Mix in chopped tomatoes, salt, red chili powder, turmeric, coriander powder, and roasted cumin powder. Cook until the oil separates and the masala thickens.
5️⃣ Add yogurt and cook for another 5 minutes to develop richness.

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⭐ **3. Combining Chickpeas & Chicken:**
1️⃣ Add the boiled chickpeas to the chicken curry. Mix well and add 1-2 cups of water to adjust the gravy consistency.
2️⃣ Simmer on low heat for 15-20 minutes until the flavors blend beautifully.
3️⃣ Stir in garam masala and black pepper powder.

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⭐ **4. Tarka (Tempering):**
1️⃣ In a small pan, heat ghee, add cumin seeds, green chilies, and Kashmiri red chili powder. Let it sizzle for a few seconds.
2️⃣ Pour the hot tarka over the Murgh Chanay and cover immediately to trap the smoky aroma.

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⭐ **5. Garnish & Serve:**
1️⃣ Top with fresh coriander, julienned ginger, and a squeeze of lemon juice.
2️⃣ Serve hot with naan, paratha, or boiled rice for a truly Lahori experience!

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✨ **Tips for Authentic Flavor:**
- Use ghee instead of oil for that rich Lahori street food aroma.
- A slow simmer brings out the best flavor — don’t rush the cooking process!
- For a smoky touch, give a “dhungar” (coal smoke infusion) at the end — just like Ustad Moota’s!

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🔥 Now you’re ready to bring the bustling streets of Lahore to your kitchen with this mouth-watering **Murgh Chanay**!
When you try it, let me know how it turned out. Happy cooking! 🍽️✨