Murgh Cholay

Heat oil in a large skillet and fry the onion till golden brown.

Now add the chicken, and cook until the water (left by the chicken) dries.

Add ginger garlic paste, turmeric powder, red chili powder, all spice powder, and salt.

Fry on a low flame.

Drain the water from the soaked chickpeas.

Again add 2 -3 glasses of water and boil chickpeas and lentils in saucepan.

Add the soada bicarbonate and cook until the chickpeas are tender.

Add the chickpeas and chopped tomatoes into the pan of chicken.

Add 2 cups of water and cook until the mixture begins to boil.

Lastly add the chopped ginger and white cumin.

Cover and simmer for 5 minutes or until the oil forms a sepeatte layer on top.

Serve with hot naans.