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 Recipe:
Murgh cholay
Submitted By: Khawar
Junjoi
On: 05/08/2006 |
Ingredients:3
cans chick peas3 onions chopped1.5-2lbs chicken thighs2tsp red
chilly1/2 tsp. haldi powder
2tsp. salt5 garlic cloves chopped1" piece ginger choppedwater to
covercilantro(half bunch)chopped |
How
to Prepare:take skin off thighs. In pressure
cooker or pot, put thin layer of oil and add chopped onions, chili
powder, haldi, garlic, salt, and ginger. Fry 5 min. until onions are
clear and spices fragrant. add the thighs and fry another 5 minutes.
If using a pressure cooker, add enough water to cover chicken and cook
for 13 min. If using regular pot, add enough water to cover chicken
and boil for 15-20 min. Rinse chick peas and add to chicken. Boil for
10 more min. and mash a small amount of the chick peas with a potatoe
masher, to thicken gray. Keep stirring and boiling until the water
evaporates and the stew becomes thicker. When it is as thick as you
like, add the cilantro. Serve |
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