Murgh Cholay Recipe


½ kg. chicken
1 tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
1 medium onion-chopped
2 cups Chana boiled.
(Chick peas/Garbanzo beans)
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
¼ tsp. garam masala
6 tbs. oil
2 medium tomatoes
2 green chilies
1 tsp. fresh coriander (Dhaniya) leaves


Fry the half of the onion in oil till it starts to turn brown. Add Garlic (Lehsan), Ginger (Adrak), salt, chili powder and Turmeric (Haldi). Fry for a minute.
Add chicken and tomatoes. Add a little water if you're using mutton.
When the meat is tender add the Chana and cook for 3-4 minutes.
Mash the Chana slightly to create gravy.
Add garam masala, green chilies, and Coriander Seeds (Dhaniya) leaves on top.
Fry the remainder of the onions in a little oil and when they're brown and crispy add them in.
Serve with naan.
Serving: 2 to 3 persons

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