Murgh Chaney

Name: Murgh Chaney
Total time: 2400 s
Yield: 6 servings
Cuisine: Pakistani
Ingredients: 1 kg Chicken; Chickpeas 1cup boiled; Onion 3 chopped; Tomato 2 medium chopped; 1 tbsp Ginger garlic paste; 1 cup Yoghurt; 1 tsp Salt; 1 tsp Red chilli powder; 1/4 tsp Turmeric powder; 1 tsp Cumin powder; 1 tsp Coriander powder; 1 tbsp Dry Methi; Cooking oil half cup; Water half cup

Mk Mahwish @mahwish21

Ksa(Riyadh)

It is known as a significant part of the Punjabi cuisine.

Mk Mahwish @mahwish21

Ksa(Riyadh)

It is known as a significant part of the Punjabi cuisine.

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Ingredients

40 mins

6 servings

1 kgChicken
Chickpeas 1cup boiled
Onion 3 chopped
Tomato 2 medium chopped
1 tbspGinger garlic paste
1 cupYoghurt
1 tspSalt
1 tspRed chilli powder
1/4 tspTurmeric powder
1 tspCumin powder
1 tspCoriander powder
1 tbspDry Methi
Cooking oil half cup
Water half cup

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Steps

40 mins

1

Heat oil in a wok fry onion till golden brown then add ginger garlic paste and tomatoes. Fry it for 2 mins.
2

Add chicken and fry it on medium flame so it's all juices bind.
3

Add spices and dry methi then again mix well.
4

As the chicken released it's water low the flame and add boiled chick Peas. Mix it all.
5

Add Yougart to make gravy.
6

Cover it for 15mins on low heat. When the meat become tender add little water for curry. Let cook for more 5 minutes.
7

When the oil separated switch off the flame. Dish out and serve it.