Murgh Cholay
Shan Murgh Cholay mix helps you prepare authentic traditional Chicken and Chickpeas Curry which is a true legacy of Punjabi cuisine.
Prepare: 30 mins
Cook: 2h 30 mins
Prepare: 30 mins
Cook: 2h 30 mins
Ingredients:
Chicken: 750g large portions
Chickpeas: 1 ½ cups / 300g soaked in water for 2 hours
Onions: 2 medium/200g finely sliced
Garlic Paste: 1 tablespoon
Oil / Ghee: 1 cup
Shan Murgh Cholay Mix: 1 packet
Chicken: 750g large portions
Chickpeas: 1 ½ cups / 300g soaked in water for 2 hours
Onions: 2 medium/200g finely sliced
Garlic Paste: 1 tablespoon
Oil / Ghee: 1 cup
Shan Murgh Cholay Mix: 1 packet
Method:
Heat half oil / ghee and fry onions until golden. Add garlic and chicken. Stir fry for few minutes.
Add 2 cups water. Cover and cook on low heat until chicken is tender.
Separately: Add soaked chickpeas in 12 cups water and boil on low heat for 2 hours. Then add Shan Murgh Cholay Mix. Stir and boil for 1 hour or until chickpeas are tender.
Combine cooked chicken with cooked chickpeas. Stir and cook for 30 minutes. Add heated half cup oil / ghee and cook until oil / ghee starts to separate from chickpeas curry.
Heat half oil / ghee and fry onions until golden. Add garlic and chicken. Stir fry for few minutes.
Add 2 cups water. Cover and cook on low heat until chicken is tender.
Separately: Add soaked chickpeas in 12 cups water and boil on low heat for 2 hours. Then add Shan Murgh Cholay Mix. Stir and boil for 1 hour or until chickpeas are tender.
Combine cooked chicken with cooked chickpeas. Stir and cook for 30 minutes. Add heated half cup oil / ghee and cook until oil / ghee starts to separate from chickpeas curry.
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