Monday, April 18, 2011

Murgh cholay by chef saadat siddiqui

Chicken (qorma pieces)                                          1 kg
Onion                                                                           1
Chickpeas (Kabuli chanay) (boiled)                       3/4 cup
Ginger garlic paste                                                    2 tbsp
Yogurt                                                                           1 cup
Chili powder (lal mirch powder)                              1 1/2 tbsp
Crushed black pepper (kuti hoi kali mirch)           1/2 tsp
Coriander powder (dhania powder)                       1 1/2 tbsp
Turmeric powder (haldi)                                           1 tsp
Whole all spices (sabut garam masala)               2 tbsp
All spices powder (pissa garam masala)             1/2 tsp
Salt                                                                                 as per taste
Oil or clarified butter (ghee)                                       1 cup
Green chillies                                                               for garnishing
Green coriander leaves                                              for garnishing

-       Heat oil in a pan, fry sliced onion, also add chicken and ginger garlic paste in it and cook it for 5 minutes add whole spices, chili powder, coriander powder and turmeric powder and cook the chicken till tender.
-       When chicken is tender add boiled chickpeas (kabuli chanay) and cook it further.
-       Lastly add crushed black pepper, all spices powder and mix it.
-       Take it out in a serving dish, garnish with green chilies and coriander leaves

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