Murgh cholay by chef
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Chicken (qorma pieces) 1 kg
Onion 1
Chickpeas (Kabuli chanay) (boiled) 3/4 cup
Ginger garlic paste 2 tbsp
Yogurt 1 cup
Chili powder (lal mirch powder) 1 1/2 tbsp
Crushed black pepper (kuti hoi kali mirch) 1/2 tsp
Coriander powder (dhania powder) 1 1/2 tbsp
Turmeric powder (haldi) 1 tsp
Whole all spices (sabut garam masala) 2 tbsp
All spices powder (pissa garam masala) 1/2 tsp
Salt as per taste
Oil or clarified butter (ghee) 1 cup
Green chillies for garnishing
Green coriander leaves for garnishing
How to make Murgh cholay by chef
METHOD:
Heat oil in a pan, fry sliced onion, also add chicken and ginger garlic paste in it and cook it for 5 minutes add whole spices, chili powder, coriander powder and turmeric powder and cook the chicken till tender.
- When chicken is tender add boiled chickpeas (kabuli chanay) and cook it further.
- Lastly add crushed black pepper, all spices powder and mix it.
- Take it out in a serving dish, garnish with green chilies and coriander leaves
Posted By:
Nighat, karachi