Lahori Murgh Cholay
By: miansari66
Published: Monday, June 6, 2011 - 1:19am

Ingredients




1 kilogram Chicken
250 grams Kabuli Channa (Garbanzo beans/Chickpea)
1 cup Oil
3 Onion chopped
3 Tomatoes chopped
2 teaspoons Ginger crushed
2 teaspoons Garlic crushed
Fresh Coriander leaves for Garnish
Mint chutney in yoghurt (Mint Raita) for serving
Salt to taste
1 teaspoon Red Chilli powder
1 teaspoon Red Chilli cutter
1/2 teaspoon Haldi
1 teaspoon Cumin powder
1 teaspoon Coriander powder
3 teaspoons Baking soda
15 Black pepper whole
8 Cloves whole
1/2 teaspoon Garam Masala

Preparation

1 Wash then soak Kabuli channa in water with 2 teaspoon of baking soda for 5-6 hours. 2 Then boil in enough water and  keep aside. 3 Now heat oil in a pan fry onion till golden brown. Add tomatoes, ginger, garlic and all spices and 1 teaspoon baking soda and fry for 2 minutes then add chicken and fry for another 5 minutes. 4 Add 2 cup water and cook on medium flame till chicken is tender. 5 At this stage add boiled Kabuli channa and cook for 10 minutes. Garnish with Fresh Coriander leaves and simmer. 6 Delicious Murgh Cholay are ready serve with Naan and Mint raita. 7 Mint raita is usually poured over Murgh Cholay gravy in serving plate.

About


Lahori Murgh Cholay is one of the most popular dish of Punjab, Road Side vendors are selling this stuff in all seasons in parks, in bazars in Industrial areas. Cholay means Kabuli Channa in Punjabi and Murgh Means Chicken.

Comments:
Sana

These cholay were tasty.