Murgh Cholay
PREPARATION 20 MINUTES
COOKING 1 HOUR
SERVE 4 PEOPLE
Ingredients
- 2.5 cup boiled chickpeas
- 1kg chicken with bones
- ½ tsp fenugreek seeds
- 1 ½ tsp salt
- ½ cup oil
- 2 medium sized onions finely chopped
- 3 tomatoes finely chopped
- 2 green chillies finely chopped
- 1 tbsp ginger garlic paste
- 1 tsp red chilli powder
- 1 tsp red chilli flakes
- 1 tsp black pepper
- ½ tsp turmeric
- 1 tsp cumin seeds
- ¾ tsp all spice powder
- ½ tsp chicken powder
- 4 tbsp oil
- 1 tsp paprika
- Coriander leaves for garnishing
- Julienne ginger for garnishing
Directions
- In a pot soak chickpeas with a pinch of baking soda and 2 litres water. Leave overnight.
- Next day add 2 litre water in a pot and add soaked chickpeas to it and boil them for 1 hour or until tender and set aside.
- Heat oil in a wok, fry onions till soft and golden brown. Add fenugreek seeds and cumin and fry for a minute. Add chicken and green chillies and cook till chicken turns white. Add ginger garlic paste and fry for 2 minutes till the raw smell goes away.
- Add tomatoes followed by all spices : Turmeric powder, salt, chicken powder, Red chili powder, Coriander powder, chilli flakes, all spice powder and fry for a minute.
- In a separate bowl take ½ cup boiled chickpeas and mash them well in a little water. Add these chickpeas paste to chicken and cook until everything is well incorporated.
- Add 1 cup of water. Cover and cook for 15 minutes.
- Now add boiled chickpeas. Cover and cook for another 5 minutes. Adjust the salt and chilli.
- In a pan heat up some oil and add paprika Once the paprika is dissolved pour it over the prepared murgh cholay.
- Garnish with coriander leaves, julienne ginger and cover the lid for 5 minutes.
- Serve hot with naan
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