Murgh cholay

Name: Murgh cholay
Total time: 2400 s
Yield: 8-9 servings
Cuisine: Pakistani
Ingredients: 2 cups white chick peas; 1 kg chicken; 4 pepper corns; 2 cloves; 2 medium size onions; 1 big green chilli; 1 big tomato; 3 cloves garlic chopped; 1 tbp red chilli powder; 1 tsp turmeric powder; 1 tsp coriander powder; to taste Salt; Ginger for garnish; Coriander for garnish; Oil for cooking

Zainab Aftab @zeef3

My mother's delicious recipe for murgh cholay

Zainab Aftab @zeef3

My mother's delicious recipe for murgh cholay

Saved

Ingredients

30-40 mins

8-9 servings

2 cupswhite chick peas
1 kgchicken
4pepper corns
2cloves
2medium size onions
1big green chilli
1big tomato
3 clovesgarlic chopped
1tbp red chilli powder
1 tspturmeric powder
1 tspcoriander powder
to tasteSalt
Ginger for garnish
Coriander for garnish
Oil for cooking

Saved

Steps

30-40 mins

1

Soak white chick peas with 1 tsp baking soda overnight.
2

Boil them until they are soft and ghuty ghuty.
3

In a pot add oil and onion. Fry until light golden brown.
4

Add cumin, pepper corns and cloves. Fry for 2 mins.
5

Now add garlic and fry until its to change its colour. Now add chicken and cook until it changes its colour.
6

Now add tomatoes and all the spices. Mix well.
7

Cover and cook until chicken is fully done.
8

Now add fully boiled chick peas. Cover lid and cook for another 5-10 mins.
9

Prepare tarka by adding 3/4 cup oil in a pan. When it becomes hot add 1/2 tbp red chilli powder and pour it over cholay.