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Murgh Choolay White Chick Pea With Chicken

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Number of Votes 1
Number of times Viewed 10307
Comments 3
Rating 5/5.0
 
Occasion: Any   Total servings: 6
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time: 15 minutes cooking time 30 minutes
How to serve: Hot    

Murgh Choolay White Chick Pea With Chicken recipe by Nazia at PakiRecipes.com.
Spicy chicken and chickpeas curry. A favourite dish from Punjab. Its Easy to Cook and serve hot with naan, roti or white rice.


Ingredients
2 1/2 cups chick peas, soaked overnight
1 inch piece cinnamonClick to find more about cinnamon stick
2 medium tomatoes, chopped
1 level teaspoon bicarbonate of soda
1 medium onionClick to find more about onion, peeled and thinly sliced
1/2 cup oil
1 tablespoon garlicClick to find more about garlic paste
1 tablespoon gingerClick to find more about ginger paste
1/4 teaspoon turmericClick to find more about turmeric (haldiClick to find more about haldi)
1 teaspoon coriander powder
2 teaspoons saltClick to find more about salt
1 teaspoon red chili powder
1 1/2 teaspoons garam masala
1/2 cup coriander, fresh, chopped
2 green chilies, finely chopped
1 whole chickenClick to find more about chicken cut into 8 pcs


Preparation
Place the chick peas, 1 teaspoon saltClick to find more about salt, cinnamonClick to find more about cinnamon stick and bicarbonate of soda in a large heavybased saucepan, add enough water to cover the chickpeasClick to find more about chickpeas by 2 inches and bring to a boil.
Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. (This process can be speeded up in a pressure cooker. Use half the quantity of water. Follow the manufacturer's instructions for timing.)
Once the chick peas have become tender keep them with its water, as that is also needed.
Heat oil in a heavy based saucepan. Add onions and stirring frequently, saut until the onions are light brown, about 5 minutes.
Add gingerClick to find more about ginger and garlicClick to find more about garlic, saut. until the mixture turns to a golden color, about 35 minutes. (Add 2-3 tablespoons of water, if the mixture sticks to the bottom of the pan.
Add chili powder, turmericClick to find more about turmeric, coriander powder, 1 teaspoon garam masala, remaining saltClick to find more about salt and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add the tomatoes. Still stirring frequently, fry the onionClick to find more about onion mixture for about 8 minutes until the tomatoes are reduced to a pulp.
Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
Add chickenClick to find more about chicken and stirring frequently, fry to a golden color or all the moisture has evaporated, about 58 minutes.
Add 1 cup water, cover the pan, reduce the heat and allow to cook for 15 to 20 minutes or until the chickenClick to find more about chicken is tender.
Add the boiled chick peas and 2 cups of water from the chick peas. Carefully mix it with the chickenClick to find more about chicken and cook for 5 minutes until the chick peas have absorbed some of the flavor.
Sprinkle remaining gram masala, coriander leavesClick to find more about coriander leaves and green chilies.
Serve with Nan, Roti or plain boiled rice.



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There are 3 comment(s) for this recipe.
by Anonymous 4/5 Stars
V good.

Mon Feb 27, 2012

by Anonymous No Rating
nice recipie!! vl try it today :)

Wed Jun 08, 2011

by saima No Rating
i want to give you a tip if choolay chickpeas are soaked in sailted water even for two three hours the taste of the chivkpeas are very tastey

Sun Jan 23, 2011


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