Pakistani Murgh Cholay
Submitted By: JuHi KhAn - United States
Pakistani Cuisine
Murgh Cholay is irresistible for your dinner table. Spicy chicken and chickpea curry is a favorite and easy to make dish from Punjab.
TIMING
- PREP TIME : [0] Min
- COOK TIME : [0] Min
- READY IN : [0] Min
INGREDIENTS
- Chicken cut into 8-10 pieces
- Chickpeas about 1 1/2 - 2 cups
- Onions 2 medium size
- Oil
- Ginger/garlic paste 2 tbsp
- Tomatoes 3 medium
- Black pepper powder 1 tbsp
- coriander powder 1 tbsp
- Cumin seeds 1 tsp
- Turmenic powder 1 tsp
- Green chillies 3-4 chopped
- Coriander Leaves
PREPARATION
- Heat oil in pot, add onions and brown them. Then add ginger/garlic paste, black pepper powder. Mix for about 2-3 mins. Add the tomatoes and let them mash well. Then add all the other ingredients and your chicken. Cook until chicken is tender, and add chickpeas. Let it cook for about 10-15 mins.(I usually use canned chickpeas so i add the liquid from it to make my gravy, or u can add a lil water to make the gravy. Depending on what kind of thickness you want for your gravy. When the oil seperates, your food is done.
- Garnish with the green chillies and coriander leaves.
- Serve hot with rice, roti or even naan...
- ENJOY!
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