Shan Kitchen

Murgh Cholay

Heat half cup oil/ghee and fry 2 medium (200g), finely sliced onions until golden. Add 1 tbsp. garlic paste and 750g large portions of chicken. Stir fry for few minutes.
Add 2 cups of water. Cover and cook on low eat until chicken is tender.
Separately: Add 1 ½ cup (300g) soaked chickpeas (soaked in water for 2 hours) in 12 cups of water and boil on low heat for 2 hours. Then add 1 packet Shan Murgh Cholay Mix. Stir and boil for 1 hour or until chickpeas are tender.
Combine cooked chicken with cooked chickpeas. Stir and cook for 30 minutes. Add heated half cup of oil/ghee and cook until oil/ghee starts to separate from chickpeas curry.

SERVING SUGGESTION

Garnish with chopped green chillies, green coriander, ginger and garam masala.

Serve with Naans or Kulchas.

Murgh Cholay