Famous Lahori Murgh Cholay | Lahori Nashta Murgh Chana | Recipe At Home | Breakfast Recipe

Описание: In this video you will learn how to make the most famous Lahori Murgh Cholay. Although its a breakfast recipe you can enjoy it for lunch or dinner as well and serve perfect with naan. so try it out now.

INGREDIENTS
Chickpeas 250 grams (soaked for 8 hours)
salt 1 teaspoon
baking soda a pinch

oil 1/3 cup
ginger paste 1 teaspoon
garlic paste 1 teaspoon
onions 1 medium (150 grams) chopped
chicken 800 grams
cloves 4
black peppercorns 8-10
bay leaves 2 small
cinnamon stick 2 small pieces
cumin seeds 1 teaspoon
orange lentils 1/4 cup
tomatoes 2 medium blended
red chili powder 1 teaspoon
coriander powder 2 teaspoon
turmeric powder 1/4 teaspoon
red chili flakes 1 teaspoon
salt 1 teaspoon
water 1 cup
dried fenugreek leaves 1 teaspoon
all spice powder 1 teaspoon
green chilies 2 chopped
ginger julienne
water as required

For Garnish
coriander leaves
ginger julienne cut

METHOD
Boil soaked chickpeas along with salt and baking soda. In a pan add oil and put ginger and garlic paste and fry for half a minute. Now put onions and cook till light golden brown (don't over cook). Put chicken and mix well. Put cloves, black peppercorns, bay leaves and cumin seeds, and fry at medium high flame for 5-7 minutes. Now put orange lentils, mix and add tomatoes along with red chili powder, coriander powder, turmeric powder, red chili flakes and salt. Now mix and cook at medium high flame till oil separates. Now put water and cook covered for 20 minutes till chicken is well done. Now add boiled chickpeas. Mix and add crush fenugreek leaves (between your palms), all spice powder, chopped green chilies and ginger julienne cut. Add water as required to make gravy (don't make thin gravy), mix well and cook covered at low flame for 5 minutes till oil comes on surface. Your lahori murgh cholay are ready to serve. Garnish with coriander leaves and ginger. Serve hot with naan and enjoy.

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