Ingredients:

3 cans chick peas
3 onions chopped1.
52lbs chicken thighs
2tsp red chilly
1/2 tsp. haldi powder
2tsp. salt
5 garlic cloves chopped
1″ piece ginger chopped
water to cover cilantro(half bunch)chopped

Preparation:

Take skin off thighs.In pressure cooker or pot,put thin layer of oil and add chopped onions, chili powder,haldi,garlic, salt, and ginger.Fry 5 min. until onions are clear and spices fragrant. add the thighs and fry another 5 minutes. If using a pressure cooker,add enough water to cover chicken and cook for 13 min. If using regular pot, add enough water to cover chicken and boil for 1520 min. Rinse chick peas and add to chicken. Boil for 10 more min. and mash a small amount of the chick peas with a potato masher,to thicken gray.Keep stirring and boiling until the water evaporates and the stew becomes thicker.When it is as thick as you like, add the cilantro. Serve

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