• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Murgh Cholay

1/2 kg. Chicken
1 tsp. salt (according to taste)
1/2 tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
1 medium onion-chopped
2 cups Chana boiled.
(Chick peas/Garbanzo beans)
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1/2 tsp. garam masala
6 tbs. oil
2 medium tomatoes
2 green chillies
1 tsp. fresh coriander (Dhaniya) leaves
Method
In a pan fry the half of the onion in oil until it becomes a light brown. Add Garlic (Lehsan), Ginger (Adrak), salt, chilli powder and Turmeric (Haldi), fry for a few minutes.
Add chicken and tomatoes. If using mutton add a little water.
Once the meat has become tender add the Chana and cook for 3-4 minutes.
Mash the Chana slightly to create gravy.
Add garam masala, green chilies, and Coriander Seeds (Dhaniya) leaves on top.
Fry the remainder of the onions in a little oil and when they’re brown and crispy add them in.