Episode 23: Murgh Cholay

2012-04-30
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Wish & Dish With Saadat Episode 23:

Ingredients

  • Salt: to taste
  • Ginger Garlic Paste: 2 tablespoon
  • Onion: 1 cup
  • Black Cardamom (Bari Illaichi): 3
  • Clove (Long): 10
  • Black Pepper: 1 teaspoon
  • Coriander (Hara dhania): 1 teaspoon
  • Red Chilli Powder: 1 ½ teaspoon
  • Turmeric Powder: 1 teaspoon
  • Yogurt: 1 cup
  • Green Chillies: 4
  • Crushed Black Pepper: 1 teaspoon
  • Milk: ½ kg
  • Sesame Seeds: to taste
  • Cumin Seeds: 1 teaspoon
  • Cinnamon: 3
  • Desi Chicken: 1 ½ kg
  • Desi Chanay: 1 kg
  • Red Flour: ½ kg
  • Food Soda: ½ teaspoon
  • Sufi Banaspati: 1 ½ cup and 4 table spoon for nan
  • Garlic Clove: 1

Method

Step 1

Heat Sufi Banaspati in a pan and fry onion.

Step 2

Add chicken and ginger garlic paste in the fried onion and cook.

Step 3

Now add turmeric powder, red chilli powder, salt, yogurt and cook more.

Step 4

Take a piece of cloth and make a pack of cumin seeds, cinnamon, black cardamom, black pepper, clove and coriander.

Step 5

Add chanay, water, pack of spices in the pan and cook.

Step 6

When the chanay and chicken are almost ready add green chillies, crushed black pepper and cook for two minutes.

Step 7

For Roghni Naan, add red flour, salt, food soda, Sufi Banaspati in a bowl and knead with milk.

Step 8

Apply Sufi Banaspati on the surface of the Naan and put sesame seeds on it then cook in a pan.

Step 9

Serve the Chicken Cholay with Roghni Naan.

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