Lahori Murgh Cholay | Murgh Cholay | How to Make Lahori Murgh Cholay with step-by-step photos
Lahori Murgh Cholay is one of the most popular dishes of Punjab, Road Side vendors are selling this stuff in all seasons in parks, and in bazaars in Industrial areas.
Cholay means Kabuli Channa in Punjabi and Murgh Means Chicken, Lahori Murgh Cholay, is a traditional, aromatic, spiced Pakistani recipe that originated from the historical city of Lahore and is a significant part of Punjabi cuisine. Lahore is a city rich in culture and this is a dish that combines chicken and chickpeas in a flavorful sauce resulting in a finger-licking curry that goes well with naan, paratha or rice
I used frozen chickpeas you can use canned chickpeas or freshly boiled chickpeas, as well as I used desi ghee to make Lahori murgh chole, which I always prefer to use in all kinds of traditional cooking additionally I used homemade murghcholay spice powder which you can get the link to click on it so let's begin
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To prepare this recipe first we thoroughly clean and rinse the chicken pieces
If you are using freshly boiled chickpeas, then soak them overnight with baking soda water in the morning thoroughly wash them under the running water and soft boil them in 1-litre water with little baking soda
Additionally can be used canned chickpeas but you must discard chickpeas water don’t use them at all
Take all ingredients and prepare them
How to make garnishing oil?
To prepare to garnish red oil pour oil along with paprika in a saucepan, whisk them together, place on the stove and constantly keep whisking till turns well heated
Strain the oil through a strainer, and keep it aside
Heat the ghee in a pot and put onion slices, saute the onion for 5 minutes
Add ginger garlic paste and fry them with onion then put chicken pieces, fry chicken until changes colour, then pour little water
Bring the chicken to a boil, cover it with the lid and allow to cook until 80% done
Remove the lid and turn off the flame, set aside
Add hot and boiled water along with murgh cholay masala to the chana, and stir to combine well
Bring it to a boil on a high flame, and cook chole masala for around 5 minutes on a high flame
Combine chole masala with chicken
Stir to mix well together, and bring it to a boil on a high flame
Reduce the heat to medium-low and cover the lid allow cooking for around 10 minutes
Turning the flame to low and remove the lid
Towards the end put ginger and green chillies
Further mix well then simmer it for around 2-3 minutes on a very low flame
Transfer to the serving plate and garnish with fresh coriander leaves and garnishing oil
Lahori Murgh Cholay is a traditional, aromatic Pakistani recipe that originated in the historical city of Lahore..
Ingredients:
- 300g, chicken with bones
- 200g, chickpeas
- 1 large-sized, onion
- 2-3 tbsp, murgh cholay spice powder or to taste
- 150ml, desi ghee/regular ghee/oil
- 1 tbsp, ginger garlic paste freshly ground
- 3-4, green chillies Julienne cut
- Ginger, Julian cut
- 1 ½ mugs, of water
- 1 tbsp, chopped coriander leaves
How to make the Murgh Chole?
- Heat the ghee in a medium pot and put sliced onion,sauté them for 5 minutes on medium flame
- Add freshly ground ginger garlic paste and fry them with onion on low-medium heat for 2-3 minutes
- Then put chicken pieces into the onion and fry them on medium flame till turn to change their colour
- At this stage add 1 cup of water, bring it to a boil then cover with the lid and cook the chicken until 80% tender because we will have to further cook chicken with chickpeas
- Take another pot, put boiled chickpeas then add hot and boiled water along with murgh masala powder
- Stir to mix them well, then bring it to a boil and allow to cook for around 5 minutes on a high flame
- Shift all chickpeas masala into the chicken pot, and stir to combine well
- Bring it to a boil and cover the lid
- Allow to cook them for around 10 minutes over a medium-low flame
- Remove the lid and put ginger and green chillies into the murgh chole, mix them and simmer murgh chole for 2-3 minutes
- Transfer to the serving plate and garnish with coriander leaves and garnishing oil
- Serve hot with naan,rotis,paratha or rice
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