ਲਾਹੌਰੀ ਮੁਰਗ ਛੋਲੇ | Lahori Murgh Chole | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A popular dish made of delicious flavourful chicken and soft chickpeas.

LAHORI MURGH CHOLE

Ingredients

600 grams chicken, cut into 2 inch pieces on the bone
1 cup chickpeas (chole) soaked for 6-8 hours and dr
2 tbsps ghee
1 tsp oil
1 black cardamom
3-4 cloves
1 inch cinnamon stick
2-3 green cardamoms
1 bay leaf
2 medium onions, sliced
Salt to taste
2 tsps ginger-garlic paste
¼ tsp turmeric powder
1½ tsps red chilli powder
2 tsps coriander seeds, coarsely crushed
1½ cups fresh tomato puree
½ cup yogurt
2 tbsps chopped fresh coriander leaves + for garnish
½ tsp dry mango powder
¼ tsp garam masala powder
A pinch of dry fenugreek leaves (kasuri methi) powder
2 bhavnagri chillies
To serve
Lemon wedges as required
Onion slices as required
Laccha parantha as required

Method

1. Heat ghee and oil in a non-stick deep pan, add black cardamom, cloves, cinnamon stick, green cardamoms, cumin seeds and bay leaf and sauté till fragrant.
2. Add onions and a pinch of salt and sauté till they turn golden brown. Add ginger-garlic paste and sauté for a minute or till the raw smell goes away.
3. Add salt, turmeric powder, red chilli powder, coriander, and mix well. Add tomato puree, mix, cover and cook for 3-5 minutes or till the fat separates.
4. Add chicken and sauté on high heat for 2-3 minutes. Add yogurt, mix and sauté for 1-2 minutes.
5. Add coriander leaves, dry mango powder, garam masala powder and dry fenugreek leaves powder and mix well.
6. Add 2 cups water, mix and cook for a minute. Break one bhavnagri green chilli and add into the pan. Mix, cover and cook for 12-15 minutes or till the chicken is cooked completely.
7. Switch the heat off and transfer the Lahori murgh chole in a serving bowl. Chop remaining bhavnagri green chilli and sprinkle on top.
Garnish with coriander leaves and serve hot with lemon wedges, onion slices and laccha parantha.

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