A combination of chicken and chickpeas in a blend of flavorsome spices makes this dish finger-licking good. Try out this recipe and share us your feedback!
Watch this Masala TV video to learn how to make Desi Murgh Cholay and Baryon ka Salan. This show of Dawat with Chef Abida Baloch aired on 14 October 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/
Murgh Cholay:
Ingredients:
Chicken 500 gm
Boiled chickpeas 1-1/2 cup
Chickpeas water 1 cup
Oil ½ cup
Onion (sliced) 2
Cumin seeds 1 tsp
Green chilies paste 2 tsp
Ginger garlic paste 1-1/2 tbsp
Salt to taste
Coriander powder 1tbsp
All spice powder 1tbsp
Chicken powder 2 tbsp
Carom seeds ¼ tsp
Turmeric 1 tsp
Ginger, lemon, green chili to garnish
Method:
Heat oil add onion and fry till golden. Then add cumin seeds, green chili paste, ginger garlic paste and cook well. Now add chicken. Mix all spices except all spice powder in 1 cup water and add in chicken. When chicken get tender and gravy get cooked well then add boiled chickpeas and its water and let it simmer by adding all spice powder in it. Add ginger, green chilies, lemon and serve.
Baryon ka Salan:
Ingredients:
Golden onions 2
Salt to taste
Red chili powder 1tbsp
Cumin seeds 1 tsp
Chopped coriander 2-3 tbsp
Oil ½ cup
Ginger garlic paste 1 tbsp
Tomatoes 2 medium
Turmeric powder ½ tsp
All spice powder 1 tsp
Coriander powder 1 tbsp
Boiled potatoes 4
Green chilies 4
For Baryan:
Soaked green gram 1 cup
Gram flour 2 tbsp
Salt to taste
All spice powder ½ tsp
Crushed black pepper ½ tsp
Crushed red chilies 1 tsp
Crushed coriander 1 tsp
Dried ginger ½ tsp
Method:
For baryan mix all ingredients and chopperize them in chopper. Now make small baryan and let them dry in sunlight. Then fry them and keep them.
Fry baryan and potatoes. Blend golden onion and tomatoes. Heat oil then add blended onion mixture with ½ cup water, all spice powder, red chili powder, cumin seeds, turmeric powder, coriander powder, ginger garlic paste and cook well. Now add baryan, potatoes and cook for 10 minutes add water for gravy. In last add green chilies, green coriander and serve.
Watch this Masala TV video to learn how to make Desi Murgh Cholay and Baryon ka Salan. This show of Dawat with Chef Abida Baloch aired on 14 October 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/
Murgh Cholay:
Ingredients:
Chicken 500 gm
Boiled chickpeas 1-1/2 cup
Chickpeas water 1 cup
Oil ½ cup
Onion (sliced) 2
Cumin seeds 1 tsp
Green chilies paste 2 tsp
Ginger garlic paste 1-1/2 tbsp
Salt to taste
Coriander powder 1tbsp
All spice powder 1tbsp
Chicken powder 2 tbsp
Carom seeds ¼ tsp
Turmeric 1 tsp
Ginger, lemon, green chili to garnish
Method:
Heat oil add onion and fry till golden. Then add cumin seeds, green chili paste, ginger garlic paste and cook well. Now add chicken. Mix all spices except all spice powder in 1 cup water and add in chicken. When chicken get tender and gravy get cooked well then add boiled chickpeas and its water and let it simmer by adding all spice powder in it. Add ginger, green chilies, lemon and serve.
Baryon ka Salan:
Ingredients:
Golden onions 2
Salt to taste
Red chili powder 1tbsp
Cumin seeds 1 tsp
Chopped coriander 2-3 tbsp
Oil ½ cup
Ginger garlic paste 1 tbsp
Tomatoes 2 medium
Turmeric powder ½ tsp
All spice powder 1 tsp
Coriander powder 1 tbsp
Boiled potatoes 4
Green chilies 4
For Baryan:
Soaked green gram 1 cup
Gram flour 2 tbsp
Salt to taste
All spice powder ½ tsp
Crushed black pepper ½ tsp
Crushed red chilies 1 tsp
Crushed coriander 1 tsp
Dried ginger ½ tsp
Method:
For baryan mix all ingredients and chopperize them in chopper. Now make small baryan and let them dry in sunlight. Then fry them and keep them.
Fry baryan and potatoes. Blend golden onion and tomatoes. Heat oil then add blended onion mixture with ½ cup water, all spice powder, red chili powder, cumin seeds, turmeric powder, coriander powder, ginger garlic paste and cook well. Now add baryan, potatoes and cook for 10 minutes add water for gravy. In last add green chilies, green coriander and serve.
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