Murgh Chaney

Heat oil in a wok fry onion till golden brown then add ginger garlic paste and tomatoes. Fry it for 2 mins.

Add chicken and fry it on medium flame so it's all juices bind.

Add spices and dry methi then again mix well.

As the chicken released it's water low the flame and add boiled chick Peas. Mix it all.

Add Yougart to make gravy.

Cover it for 15mins on low heat. When the meat become tender add little water for curry. Let cook for more 5 minutes.

When the oil separated switch off the flame. Dish out and serve it.