Easy Murgh Cholay
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Spicy and seasoned Chicken and chickpea curry. A favourite dish from Punjab. Its Easy to Cook, Hard to Resist.
Total servings: 4
Preperation time: 30 minutes
Best for: All
How to serve: Hot
3 cans chick peas
3 onions chopped
1.52 lbs chicken thighs
2 tsp red chilly
1/2 tsp. haldi powder
2 tsp salt
5 garlic cloves chopped
1 inch piece ginger chopped
Water to cover
Take skin off thighs.
In pressure cooker or pot, put thin layer of oil and add chopped onions, chili powder, haldi, garlic, salt, and 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 chicken and cook for 13 min.
If using regular pot, add enough water to cover chicken and boil for 15-20 min.
Rinse chick peas and add to 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.