Back

Murgh Cholay

Recipe Contributed by Made Easy Community Member : madihashaikh

Meal type: lunch
  • 1 hour+
  • 30-60 min
  • 4
Recipe Cusine:

Pakistani

Holidays & events:

no

Ingredients:

  • Chicken ½ kg
  • Boiled Chickpeas 1 Cup/250 gms
  • Chopped Onion 1 medium
  • GGP 2 tbsp
  • Tomatoes Chopped 2-3 medium
  • Fenugreek seeds ½ tsp
  • National Salt 2 tsp or to taste
  • Crushed Red chilies 1 tsp
  • National Red chili powder 1 tsp
  • National Coriander powder 1 tsp
  • National Turmeric ½ tsp
  • National Roasted Ground cumin 1 tsp
  • National Black pepper grounded 1 tsp
  • Red Lentil 2 tbsp
  • Ghee ½ cup
  • All spice powder 1 tsp
  • Kasuri Methi 1 tsp
  • Julienne ginger 1 tbsp
  • Green Chilies 2-3
  • Coriander 2 tbsp
  • Water 4 OR ½ cup and as required to make gravy of choice (thick or thin)

Directions

  • In a pan heat oil, add onion and fenugreek seeds and fry till light gold.
  • Add tomatoes and when tender add GGP, chicken, and red lentils and mix well.
  • Add crushed chilies, coriander powder, turmeric, cumin powder, National red chili powder, and black pepper.
  • Mix well, add water and salt, and cover the lid till the chicken is almost done.
  • Check occasionally.
  • When only a little bit of water is left add chickpeas and keep mixing till the oil dries out. This may take 5-7 mins.
  • Add all spice powder, green chilies, ginger, Kasuri methi, and coriander and simmer for 3-4 mins.
  • Serve hot with naan or boiled rice or parathas.