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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Thursday, June 20, 2013

Lahori Murgh Cholay

  • 1/2 kilo of Chicken
  • 2 cups of Chick Peas/Garbanzo Beans  (soaked overnight and pressure cooked) (or canned)
  • 1 medium Onion (chopped)
  • 2 medium Tomatoes (chopped)
  • 2 Green Chillies
  • 1 bunch of Fresh Coriander Leaves (chopped)
  • Salt (to taste)
  • 1 tsp. of Red Chilli Powder
  • 1/4 tsp. of Turmeric Powder
  • 1/4 tsp. of garam masala
  • 1 tsp. of Ginger Paste
  • 1 tsp. of Garlic Paste
  • 3 tbsp. of Cooking Oil


 In a pot fry half of the total onion amount in oil until golden brown. Add garlic, ginger, salt, red chili powder and haldi. Fry for a minute or so. Then add chicken and chopped tomatoes. Add a little amount of water. And cover on medium heat and let cook.

When the meat is tender add the chick peas. Cook for 3-4 more minutes. Mash the chick peas slightly to create gravy. Add garam masala , green chillies, coriander leaves on top. Fry the remainder of the onions in a little oil until crispy and brown and add the onions and oil to the chicken and chick peas.

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