Satiate your hunger with this spicy and tangy Lahori Murgh Cholay recipe by our Chef, made with traditional spices in typical Lahori style. Do try and share your experience with us!!
Ingredients
- Chicken 1 Kg
- Black Pepper 8-9pieces
- Cloves 5 pieces
- Cumin seed 1 Tsp
- Cinnamon Stick 1
- Star Anise 1
- Black Cardamom 1
- Bay Leaf 1
- Nutmeg 1
- Banaspati Ghee ½ cup
- Onion 1
- Ginger-Garlic paste 1 Tsp
- Salt 1 Tsp
- Crushed Red Chilli ½ Tbsp
- Red Chilli Powder ½ Tbsp
- Turmeric Powder ½ Tsp
- Coriander Powder 1 Tsp
- Yogurt ½ cup
- Chick peas 2 cup
- Water 250 ml
- All spices (Garam Masala) powder 1 Tsp
- Coriander leaves
- Ginger 1 small
Method
- -Grind Black Pepper, Cloves, Cumin Seed, Cinnamon stick, Star Anise, Black Cardamom, Bay Leaf and Nut meg to make spices powder
- – Add ghee in pan and heat.
- – Add onion in oil and saute until light brown
- – Add Ginger –Garlic paste
- – Add chicken and mix with ghee
- – Add salt, Crushed Red Chilli, Red Chilli Powder, Turmeric Powder and Coriander Powder
- – Add grinded spices powder (made earlier)
- – Mix well while cooking on medium flame
- – Mix yogurt
- – Simmer for 10 minutes
- – Boil chickpeas and mix with chicken
- – Add water
- – Add garam masala powder
- – Add ginger and coriander leaves
- – Take in the serving bowl and garnish with green chillies, coriander leaves and ginger.
- – Serve with naan of your choice.
