Close Button

Lahori Cholay Murgh

Lahori Cholay Murgh

Cooking Time

Preparation Time : 10

Cook Time : 30

Total Time : 40

Ingredients

Serves 6

  • Chickpea (kabuli cholay), boiled 3 cups

  • Chicken (qorma cut) 1 kgs

  • Onion large, sliced 1 nos

  • Tomato, finely chopped 1 nos

  • Ginger garlic paste 1 tbsp

  • cumin powder 1 tsp

  • coriander powder 1 tsp

  • red chilli powder 1 tsp

  • turmeric powder 1/2 tsp

  • salt or to taste 1 tsp

  • yogurt 1/4 cups

  • Garam masala 1 tsp

  • coriander leaves chopped 1 sprig

  • mustard oil 1 cups

  • shahi jeera 1 tsp

Directions

  • 01

    Heat oil in a Handi,ads shahi jeera and allow it to splutter

  • 02

    Add onions and fry till translucent. Then add ginger garlic paste and saute till the raw smell goes off

  • 03

    Add tomatoes and saute till mushy. Sprinkle some water if required.

  • 04

    Add dry spices except Garam masala and saute. Add whisked yogurt and stir until it releases water. Saute till oil separates

  • 05

    Now add the cholay and mix well. Add chicken and stir until it changes color

  • 06

    Add 2 cups water and bring it to boil. Turn the flame to low and let the chicken cook keeping the lid on.

  • 07

    Once the chicken is tender, check for seasoning and cook till water evaporates and bring the consistency of the gravy as per your preference

  • 08

    Switch off the flame and add Garam masala powder and coriander leaves.

  • 09

    Serve Lahori Cholay Murgh with rice or roti

Review

0

Please Login to comment

Link copied