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Easy Murgh Cholay

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Number of Votes 2
Number of times Viewed 21919
Comments 1
Rating 5/5.0
 
Occasion: Any   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 30 minutes
How to serve: Hot    

Easy Murgh Cholay recipe by Tracey at PakiRecipes.com.
Spicy and seasoned Chicken and chickpea curry. A favourite dish from Punjab. Its Easy to Cook, Hard to Resist.


Ingredients
3 cans chick peas
3 onions chopped
1.52 lbs chickenClick to find more about chicken thighs
2 tsp red chilly
1/2 tsp. haldiClick to find more about haldi powder
2 tsp saltClick to find more about salt
5 garlicClick to find more about garlic cloves chopped
1 inch piece gingerClick to find more about ginger chopped
Water to cover
Cilantro(half bunch)chopped


Preparation
Take skin off thighs.
In pressure cooker or pot, put thin layer of oil and add chopped onions, chili powder, haldiClick to find more about haldi, garlicClick to find more about garlic, saltClick to find more about salt, and gingerClick to find more about ginger.
Fry 5 min. until onions are clear and spices fragrant.
Add the thighs and fry another 5 minutes.
If using a pressure cooker, add enough water to cover chickenClick to find more about chicken and cook for 13 min.
If using regular pot, add enough water to cover chickenClick to find more about chicken and boil for 15-20 min.
Rinse chick peas and add to chickenClick to find more about chicken.
Boil for 10 more min.
and mash a small amount of the chick peas with a potatoe masher, to thicken gray.
Keep stirring and boiling until the water evaporates and the stew becomes thicker.
When it is as thick as you like, add the cilantro.



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There are 1 comment(s) for this recipe.
by Anonymous 5/5 Stars
This is absolutely brilliant, my first ever handee and everyone loved it including myself!

Fri Mar 02, 2012


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