One of the best inclusions in our Ramadan Special Series is Murgh Cholay by @cook.instyle.with.samra, a flavourful, traditional curry made from combination of Laila Chickpeas and chicken decked up in oodles of spices, herbs and yoghurt.
An ideal recipe for Sehri, it is nutritional as well as delectable to keep you satiated for the entire day. You may serve it along with Naan and Paratha to make a wholesome meal during iftar. Folks, don’t be shy in using generous amount of spices in this curry as chickpeas absorb a lot of spices while cooking.
Also, there’s a Naan Recipe entailed. From scratch.
- Soak Laila Chickpeas overnight with a pinch of baking soda. Next day, drain Chickpeas, wash & boil it and keep aside.
- In a pressure cooker, heat up oil, add whole spices and let them splutter.
- Add in sliced onions and shallow fry them until get golden brown.
- Now is the time to add chicken; fry it on medium flame for 3-4 minutes and then mix in some ginger garlic paste, all the spices and fry it for sometime until it turns aromatic.
- Stir in tomatoes, yoghurt and blend it well. Pour some water and pressure cook it for 8 minutes.
- After the pressure releases, open the lid and cook chicken at high flame till the oil separates.
- Now is the time to add boiled chickpeas, mix it well with curry, pouring some water, adjust the consistency and let it simmer for 5-8 minutes.
- When the oil separates, garnish it with fresh cilantro and green chilies.
- Sprinkle some garam masala and serve Lamb Murgh Choley piping hot alongside Roghani Naan.
- 1-1/2 cup Laila Chickpeas (soaked overnight with 1/2 tsp of baking soda)
- 1 chicken (cut as curry pieces)
- 2 onions (sliced)
- 2 tomatoes (cubed)
- 2 tsp ginger garlic paste
- 3 tbsp yoghurt
- Whole spices (bay leaves, black pepper, cloves, cinnamon stick)
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp chicken powder
- 1/2 tsp turmeric
- 1/2 tsp black pepper (freshly ground)
- Salt to taste