|Expert Name||pakistani recipes|
Murgh Cholay recipe by Zubaida Tariq. This delightful Main Course recipe of Murgh Cholay can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.
Published Date : 12/23/2014
By :PK Mart
Chicken pieces 1 1/2kg Heat oil in a large skillet and fry the onions till golden brown.Now add the chicken,and cook until the water(left by the chicken) dries.Add the ginger garlic paste,turmeric powder,red chili powder,alls pice powder,and salt.Fry on a low flame .
Finely chopped onions2
Ground white cumin1tsp
All spice powder1tsp
Ginger garlic paste1tbsp
Red chili powder1tbsp
Finely chopped ginger 1tbsp
Soda bi carbonate1/2tsp
Yellow lentils 2tbsp
Salt as required
Drain the water from the soaked chickpeas. Again add 2 -3 glasses of water along with the yellow lentils.
Boil the chickpeas and lentils in a saucepan,Add the soada bicarbonate and cook until the chickpeas are tender.
Add the chickpeas along with the chopped tomatoes into the pan of chicken .Add2 cups of water and cook until the mixture begins to boil
Lastly add the chopped ginger and white cumin.Cover and simmer for 5 minutes or until the oil forms a sepeatte layer on top.
Serve with warm naans.
Chicken pieces 1 1/2kg
Heat oil in a large skillet and fry the onions till golden brown.Now add the chicken,and cook until the water(left by the chicken) dries.Add the ginger garlic paste,turmeric powder,red chili powder,alls pice powder,and salt.Fry on a low flame .
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