Murgh Cholay

Quick, easy and authentic recipe. Eat with naan, roti or rice.

Ingredients:

-Chicken 1.5 lbs

-Chickpeas 2-3 cups (boiled) or 3 canned channa

-Oil 1 Cup

-Onion 1 whole & fried (1 cup)

-Tomato 1

-Green chilies 1-2

-Ginger garlic paste 1 Tbsp

-Salt 1 Tbsp to taste

-Red chili powder 1/2 Tbsp or to taste

-Coriander (dhaniya) powder 1/2 Tbsp

-Black pepper (kali mirch) 1 Tsp

-Garam Masala 1 Tsp

-Green Cardamom (choti ilaichi) 3

-Black Cardamom (barri iaichi) 2

-Cloves (long) 3-4

-Black pepper (kaali mirch) 7-8

-Cumin seeds (zeera) 1 Tbsp

Instructions:

1. Heat oil and fry onions until golden.
2. Blend fried onions, tomato, green chili, and ginger-garlic into a smooth paste.
3. In the same pot, fry the blended masala and add powdered spices. Cook until well mixed.
4. Add chicken and cook on high heat for 5 minutes.
5. Remove excess oil (save for serving).
6. Add whole spices and cook until the chicken is tender.
7. Add boiled chickpeas and sauté (bhunofy).
8. Pour in boiling water, cover, and simmer on medium-low for 15-20 minutes.
9. Sprinkle black pepper and garam masala. Serve hot with naan, roti, or paratha.

Watch the video