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

• 1-2 tsp Shilpas Masala mill Chicken- Mutton masala 

• 1.5 tsp coriander powder 

• 1 tsp Shilpas Masala Mill Kashmiri chilli 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:🌶🌶