Murgh Cholay - Shehar Bano Rizvi

This is probably the easiest way of making Murgh Cholay… and this recipe is a brainchild of my elder sister. She is an amazing cook! Growing up, she was always interested in cooking.. always in kitchen helping Ammi (mom) or trying a new recipe… (unlike me who never stepped in the kitchen!). Now, she is at a level where she just stirs up a recipe by herself (and I still need precise instructions! lol). So this is her very own easy peasy recipe of yummy Murgh Cholay!

Enjoy!

Murgh Cholay (Chicken Cholay)

Serves 2-3 persons

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Ingredients:

• 500 gm Chicken
• 1 small Onion
• 3 tbsp Yogurt
• 1 tsp Ginger Garlic Paste
• 2 tbsp Shan Haleem Masala
• 1 can Chickpeas (Cholay)
• 2 tbsp Oil

For the Tadka/Baghar (Tempering)

• 1 tsp Cumin Seeds (Zeera)
• 1 tsp Ginger (Julienned )
• 1 tsp Green Chilies (chopped)
• 1 tsp. Shan Haleem Masala
• 1 tsp Onion (sliced)
• 2-3 tbsp Oil

Directions:

1. Fry onion till they turn golden brown
2. Add chicken pieces and ginger garlic paste and fry together till they turn chicken turns a little white.
3. Then add the Shan Haleem Masala and yogurt and cook it for a few minutes, till the oil separates from the gravy.
4. Then empty the chickpeas can into the pot (including the water in the can).
5. Cover it and cook on low- medium heat, until the chicken is done. You don’t need to add any additional water to it.
6. When the chicken is cooked and the oil comes up, prepare the tadka in a small frying pan, turn the stove off.
7. Fry the onions in oil.When they turn light brown add zeera to it and fry a bit more. When the onion is brown, then add ginger, green chillies and Shan Masala to it and fry for only a few seconds (you don’t want to burn the masala).
8. Pour the tadka over your cooked chicken and chickpea salan and mix it together.
9. Serve with Naan and enjoy!