Murgh cholay

Name: Murgh cholay
Total time: 2400 s
Yield: 6-8 servings
Cuisine: Pakistani
Ingredients: 2 cups Chick peas; 1 kg chicken; 1 onion; 1 tsp Cumin; 4 Black pepper corns; 2 Cloves; 3 bulbs Garlic chopped; 1 tomato; 1 tbp Red chilli powder; 1/2 tbp Coriander powder; 1 tsp Turmeric powder; 1/2 tsp garam masala powder; to taste Salt; Oil as required; Handful Coriander; 1 big Green chilli

Zainab Aftab @zeef3

Sharing my mother's recipe.

Zainab Aftab @zeef3

Sharing my mother's recipe.

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Ingredients

30-40 minutes

6-8 servings

2 cupsChick peas
1 kgchicken
1onion
1 tspCumin
4Black pepper corns
2Cloves
3bulbs Garlic chopped
1tomato
1tbp Red chilli powder
1/2tbp Coriander powder
1 tspTurmeric powder
1/2 tspgaram masala powder
to tasteSalt
Oil as required
HandfulCoriander
1big Green chilli

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Steps

30-40 minutes

1

Soak chick peas in water and 1/2 tsp of baking soda for overnight.
2

Boil them until fully done.
3

In a heating pot add oil and onion. Cook until onion is light brown
4

Add all the sabut garam masala, garlic chopped and chicken. Fry for 4-5 mins.
5

Now add all the spices and tomatoes. Cook chicken until 3/4 done.
6

Now add boiled chicken peas and water and cook until chicken is full done and gravy is thick (ghuti ghuti si). My family likes it this way.
7

Take them out in a serving dish. Sprinkle garam masala powder and garnish with coriander and chopped green chilli.