LAHORI MURGH CHOLAY
INGREDIENTS
500 gms chicken, with bones, curry cut
1cup chickpeas, soaked overnight and boiled with salt and 2 bay leaves,2cloves and 2 cardamoms, drained to use later
Oil
2 onions, sliced
1inch ginger, crushed
5-6 garlic, crushed
2tomato,puréed
3 tbsp plain yogurt, whisked
¼ tsp turmeric powder
1.5 tsp coriander powder
¾ - 1 tsp Shilpas Masala Mill Garam masala powder
½ tsp saunth powder
¼ tsp black pepper powder
½ tsp mango powder
1 tsp chicken powder
1-2 green chillies, sliced
1 tbsp ginger julienned
Salt to taste
INSTRUCTIONS
heat oil in a kadhai
Add onions and fry for around 10 minutes on med heat until they are browned
Add chicken pieces and fry for 3-5 minutes
Add ginger, garlic and fry on med heat for 3-4 minutes
Add all the powdered spices and mix well
Add salt and splash of water
Bhunao the chicken for 3-4 minutes on medium heat until oil separates
Add tomato purée and continue to bhunao for 3-5 minutes on medium
Add yogurt and lower the heat
Mix well and cook for 2-3 minutes
Cover and cook for 7-8 mins on low flame
Now add the Chana and fry for 2-3 minutes on low heat
Add the chickpea boiled water
Simmer on low flame for 12-14 minutes
Add garam masala
Cook for another 2-3 minutes
Add green chillies and julienned ginger
And that’s it, your Delicious Lahori Murgh Cholay is ready
Enjoy with naan, rice
SPICE LEVEL:🌶🌶