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MURGH CHOLAY CHICKEN WITH CHICKPEAS CHICKEN CHOLEY MURGH CHOLEY
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=ZrCVpDh-eds
Murgh Cholay | Chicken with Chickpeas | Chicken Choley | Murgh Choley | Murgh Chana Recipe | Chicken with Chickpeas Curry | Chicken Chikar Cholay | Chole Chicken | Chicken Curry • • Ingredients for Murgh Cholay: • Chicken, large pieces with bones- 500 gms • Cholay (Chickpeas), soaked in water- 1 cup (around 200 gms) • Whole Spices to boil the Chickpeas: • Green Cardamom- 2 • Bay Leaf- 2 • Cloves- 2 • Spice Powders: • Turmeric Powder- 1/4 tsp • Red Chilli Powder- 1 tsp • Kashmiri Chilli Powder- 1 tsp • Coriander Powder- 1.5 tsp • Garam Masala Powder- 3/4 tsp • Other Ingredients: • Onions, sliced- 2 medium (150 gms) • Ginger, crushed- 1” piece • Garlic, crushed- 5-6 • Fresh tomato purée/paste- 2 medium sized tomatoes (150 gms) • Whisked curd/yogurt- 3 tbsp • Ginger Julienned- 1 tbsp • Green Chillies, sliced- 2 • Kasuri Methi (Fenugreek Leaves)- 1 tbsp • Salt- 1 tsp + 1/2 tsp while boiling the chickpeas • Oil- 3 tbsp • Preparation: • Soak the cholay(chickpeas) in water overnight or for around 6-8 hrs. • Boil the chickpeas in a pan or pressure cooker adding all the spices indicated and 1/2 tsp salt. • Once boiled, strain the water and set it aside for use later. Discard the whole spices. You may also use packaged boiled chickpeas. • Slice the onions, peel and crush the ginger garlic and blend 2 medium tomatoes to a paste. • Whisk 3 tbsp of curd/plain yogurt and set aside. • Dry roast the Kasuri Methi (Fenugreek leaves) and crush it roughly with your hands. • For the garnish, julienne ginger to give you 1 tbsp and slice the green chillies. • Process: • Heat oil in a wok and add the sliced onions. Fry on medium heat for around 8-10 mins till light brown. • Add the chicken pieces and fry on medium heat for 2-3 mins. • Now add the crushed ginger and garlic and continue to fry on low heat for 2-3 mins. • Add all the spice powders,1/2 tsp of the garam masala powder, give a mix and then add 1 tsp salt. Give a mix and fry it on medium heat for 3 mins after adding a splash of water. Fry till oil separates. • Add the fresh tomato paste, give a mix and fry on medium heat for 3-4 mins. • Reduce heat to low and add the whisked curd/plain yogurt. Keep cooking on low for 2 mins and then cover cook on low heat for 7-8 mins. • Now add the boiled chickpeas, give a mix and fry for 2 mins. • Now add 250 ml of the water in which the chickpeas was boiled, give a stir and cover and cook on low heat for 12 mins. • Now add 1/4 tsp Garam masala powder and crushed Kasuri Methi. • Give a stir and garnish with julienned ginger and sliced green chillies. • Serve with Naan or Roti. • • • #murghcholay #chickenwithchickpeas #chickencholay #murghcholey #cholechicken #chickencurry • #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
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