Ingredients:

3 cans chick peas3 onions chopped1.5-2lbs chicken thighs2tsp red chilly1/2 tsp. haldi powder
2tsp. salt5 garlic cloves chopped1" piece ginger choppedwater to covercilantro(half bunch)chopped

How to Prepare:

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 15-20 min. Rinse chick peas and add to chicken. Boil for 10 more min. and mash a small amount of the chick peas with a potatoe 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