Lahori Anda Murgh Cholay

Ingredients

• 4 eggs, boiled and peeled
• 300 g chicken pieces
• 2 cups chickpeas, boiled
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1/2 tsp haldi (turmeric)
• 1/2 tsp salt
• 3 tbsp oil
• Fresh coriander and green chillies for garnish

Method

1. Heat oil and fry the onions until golden.
2. Add ginger-garlic paste, tomatoes and all the spices; cook until the oil separates.
3. Add the chicken pieces and cook for 10 minutes until sealed.
4. Add the chickpeas and a cup of water; simmer for 15 minutes.
5. Add the boiled eggs and simmer for 5 more minutes; garnish and serve with naan.