Easy Murgh Cholay
Rating: 5/5 - Votes: 2 - Views: 33455
Spicy and seasoned Chicken and chickpea curry. A favourite dish from Punjab. Its Easy to Cook, Hard to Resist.
Total servings: 4
Calories:
Pre-Prep time:
Preperation time: 30 minutes
Occasion: Any
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Hot
Ingredients:
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
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, 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.
