Episode 23: Murgh Cholay2012-04-30
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Wish & Dish With Saadat Episode 23:
- 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
Heat Sufi Banaspati in a pan and fry onion.
Add chicken and ginger garlic paste in the fried onion and cook.
Now add turmeric powder, red chilli powder, salt, yogurt and cook more.
Take a piece of cloth and make a pack of cumin seeds, cinnamon, black cardamom, black pepper, clove and coriander.
Add chanay, water, pack of spices in the pan and cook.
When the chanay and chicken are almost ready add green chillies, crushed black pepper and cook for two minutes.
For Roghni Naan, add red flour, salt, food soda, Sufi Banaspati in a bowl and knead with milk.
Apply Sufi Banaspati on the surface of the Naan and put sesame seeds on it then cook in a pan.
Serve the Chicken Cholay with Roghni Naan.