Murgh Cholay

Chicken

750g large portions

Onions

300g grounded

Onions

2 medium/200g
finely sliced

Garlic Paste

1 tablespoon

Oil / Ghee

1 cup

Shan Murgh Cholay Mix

1 packet

1. Heat half oil / ghee and fry onions until golden. Add garlic and chicken. Stir fry for few minutes.
2. Add 2 cups water. Cover and cook on low heat until chicken is tender.
3. Separately: Add soaked chickpeas in 12 cups water and boil on low heat for 2 hours. Then add Shan Murgh Cholay Mix. Stir and boil for 1 hour or until chickpeas are tender.
4. Combine cooked chicken with cooked chickpeas. Stir and cook for 30 minutes. Add heated half cup oil / ghee and cook until oil / ghee starts to separate from chickpeas curry.

Serving Suggestion

Garnish with chopped green chilies, green coriander, ginger and garam masala.

Serve with Naans or Kulchas

Chicken

750g large portions

Onions

300g grounded

Onions

2 medium/200g
finely sliced

Garlic Paste

1 tablespoon

Oil / Ghee

1 cup

Shan Murgh Cholay Mix

1 packet

1. Heat half oil / ghee and fry onions until golden. Add garlic and chicken. Stir fry for few minutes.
2. Add 2 cups water. Cover and cook on low heat until chicken is tender.
3. Separately: Add soaked chickpeas in 12 cups water and boil on low heat for 2 hours. Then add Shan Murgh Cholay Mix. Stir and boil for 1 hour or until chickpeas are tender.
4. Combine cooked chicken with cooked chickpeas. Stir and cook for 30 minutes. Add heated half cup oil / ghee and cook until oil / ghee starts to separate from chickpeas curry.

Serving Suggestion

Garnish with chopped green chilies, green coriander, ginger and garam masala.

Serve with Naans or Kulchas