Soak chickpeas overnight then boil until fully cooked.

In a pan heat oil, then add onion and cook until translucent. Add ginger garlic paste and mix.

Then add salt, red chilli powder, turmeric, curry leaf, black cloves, black pepper, cumin and cook for 2 to 3 minutes.

Then add tomato puree, chicken leg pieces and cook for 10 to 12 minutes.

Add red lentil, water as required and cook for 15 minutes until lentil is cooked properly.

In the end add boiled chickpea; cover it with lid for 10 to 15 minutes more and your dish is ready.

Garnish with green chilies, coriander, ginger and serve tasty lahori murgh cholay