Murgh Cholay By Chef Fauzia
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1/2 kilo of Chicken
2 cups of Chick Peas/Garbanzo Beans (Chana) (boiled) (or ready cooked)
1 medium Onion (chopped)
2 medium Tomatoes (chopped)
2 Green Chillies
1 bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
Salt (to taste)
1 tsp. of Red Chilli Powder
1/4 tsp. of Turmeric Powder (Haldi)
1/4 tsp. of Garam Masala
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lasan)
3 tbsp. of Cooking Oil
How to make Murgh Cholay By Chef Fauzia
METHOD:
1) In a pot fry half of the total onion amount in oil until golden brown. Add garlic, ginger, salt, red chili powder and haldi. Fry for a minute or so. Then add chicken and chopped tomatoes. Add a little amount of water. And cover on medium heat and let cook.
2) When the meat is tender add the chick peas. Cook for 3-4 more minutes. Mash the chick peas slightly to create a gravy. Add garam masala , green chillies, coriander leaves on top. Fry the remainder of the onions in a little oil until crispy and brown and add the onions and oil to the chicken and chick peas.