Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, murgh chholay. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
How to Make Murgh Chaolay in Restaurant, Step by Step Simple & Delicious Murgh Cholay Recipe in Urdu/Hindi with English Subtitles. Try our new style Murgh Cholay Recipe. Jump to the Murgh Cholay RecipeThere are some things I wish my mama had taught me how to cook - Murgh Cholay is one of them.
Murgh chholay is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Murgh chholay is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook murgh chholay using 13 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Murgh chholay:
- Get 500 gms white chana(soaked overnight with baking soda and boiled with water reserved)
- Prepare 2 tbsp daal masoor
- Take 500 gms Chicken with bones
- Get 1 cup Oil
- Make ready 1 large onion sliced
- Make ready 1 tsp Ginger garlic paste
- Get 1 tsp white cumin
- Take 1/4 tsp kalonji seeds
- Prepare 1 tsp degi mirch powder
- Make ready 1 tsp bhuna zeera powder
- Take 1/2 tsp garam masala powder
- Get 1/4 tsp haldi powder
- Get 1/2 tsp dhania powder
Murgh Cholay recipe by Zubaida Tariq. Murgh Cholay Recipe, How To Make Murgh Cholay Recipe. Murgh Cholay is a delicious, comforting and hearty dish made with chicken and chickpeas to a gravy based curry. Shan Murgh Cholay mix helps you prepare authentic traditional Chicken and Chickpeas Curry which is a true legacy of Punjabi cuisine.
Instructions to make Murgh chholay:
- Soak chaney overnight. Wash, boil and reserve it's water. Also add 1 tsp salt while boiling.
- Wash and Soak daal masoor.
- Heat oil and add cumin, pinch of kalonji.When they sizzle then add one medium thinly sliced onion and fry till golden brown.
- Now add garlic ginger and small green chillies chopped. Fry a little till aroma comes out.
- Please do not over fry masala. Now add a splash of water along with the spices deighi mirch powder, zeera and dhania powder each,haldi, and bhoonify a little.
- Then add soaked daal masoor and cook until you will see that daal has formed into a paste.
- Now add chicken,bhoonlen until it changes colour. Cook for sometime,add 1 cup water and let it cook until tender.
- Now add boiled chana to it along with the reserved water
- Taste salt at this stage and Cover and let it cook on low heat for 15- 20 minutes till chana is further softened and the ideal look of chikar cholay is achieved.
- Before serving heat 3-4 Tbsp ghee and add 1/2 tsp of deighi mirch and apply this tarka over chana,sprinkle garam masala and bhuna pissa zeera.Serve with naan.
Related Cook With Faiza Recipes Murgh Cholay. Lahore's most famous dish murgh cholay (Chicken and Chickpea Curry) is utterly tasty and spicy dish. Check Lahori Murgh Cholay Recipe in Urdu. Learn to cook Lahori Murgh CholayRecipe by chef at Masala TV show Chaska Pakanay Ka. Check out the Lahori Murgh Cholay Recipe in Urdu.
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