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Statistics
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2
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12060 |
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1
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5/5.0
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Occasion: Any |
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Total servings: 4 |
Cuisine: Pakistani |
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Calories: |
Effort: Easy |
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Pre-Prep time: |
Best for: All |
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Preperation time: 30 minutes |
How to serve: Hot |
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Easy Murgh Cholay recipe by Tracey at DesiRecipes.com.
Spicy and seasoned Chicken and chickpea curry. A favourite dish from Punjab. Its Easy to Cook, Hard to Resist.
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
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.
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Link to this recipe: http://www.desirecipes.com/recipe/Easy-Murgh-Cholay
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