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Recipes >> Zubaida Tariq Recipes > Murgh Cholay by Chef Zubaida Tariq

Murgh Cholay

Murgh Cholay
Prep Time
30 Mins
Cook Time

40 Mins

6 - 8
A two-in-one Pakistani recipe. Murgh Cholay is a popular curry dish that people love to eat. Learn from Chef Zubaida Tariq how you can make them in impressive style.
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Source:  Chef Zubaida Tariq In Handi On Masala Cooking TV Channel
30 Ratings
3 out of 5 stars
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  • Chicken pieces 1 1/2kg
  • Chickpeas 1cup
  • Oil 1cup
  • Finely chopped onions 2
  • Tomatoes 3
  • Ground white cumin 1tsp
  • Turmeric 1tsp
  • All spice powder 1tsp
  • Ginger garlic paste 1tbsp
  • Red chili powder 1tbsp
  • Finely chopped ginger 1tbsp
  • Soda bi carbonate 1/2tsp
  • Yellow lentils 2tbsp
  • Salt as required

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Cooking Directions

  1. Heat oil in a large skillet and fry the onion till golden brown.

  2. Now add the chicken, and cook until the water (left by the chicken) dries.

  3. Add ginger garlic paste, turmeric powder, red chili powder, all spice powder, and salt.

  4. Fry on a low flame.

  5. Drain the water from the soaked chickpeas.

  6. Again add 2 -3 glasses of water and boil chickpeas and lentils in saucepan.

  7. Add the soada bicarbonate and cook until the chickpeas are tender.

  8. Add the chickpeas and chopped tomatoes into the pan of chicken.

  9. Add 2 cups of water and cook until the mixture begins to boil.

  10. Lastly add the chopped ginger and white cumin.

  11. Cover and simmer for 5 minutes or until the oil forms a sepeatte layer on top.

  12. Serve with hot naans.

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