Ingredients
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1 Kg Chicken
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1 Onionsliced
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¾ Cup Chickpeasboiled
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2 tbsp Ginger Garlic Paste
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1 Cup Yogurtwhisked
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1 & ½ tsp Red Pepper Powder
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½ tsp Black PepperCrushed
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1 & ½ tbsp Coriander Powder
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1 tsp Turmeric Powder
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2 tbsp Whole Spice Powder
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½ tsp Garam Masala Powder
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Acc. To Taste Salt
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1 Cup Oil
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For Garnish Green Chilies
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For Garnish Fresh Coriander
Description
Murgh Chanay, a traditional Pakistani dish, is a hearty and flavorful combination of tender chicken and chickpeas simmered in a richly spiced curry. This comforting dish is perfect for family gatherings and is often enjoyed with naan or rice.
This slow cooked tomato based chicken and chickpea curry cooked with a blend of aromatic spices is a finger-licking flavorful and toothsome Punjabi cuisine and is best served with naan.
Murgh Chanay is a hearty, protein-packed dish, bursting with traditional flavors!
Here’s the recipe for this Appetizingly Toothsome Murgh Chanay;
Directions:
- Heat oil in a pan.
- Fry onions until golden.
- Add chicken and ginger garlic paste.
- Cook for 5 mins.
- Add whole spices, red pepper powder, coriander powder and turmeric powder.
- Saute for a couple of mins.
- Cover and let cook until chicken tenders.
- Add boiled chickpeas.
- Cook for 15 mins on medium-low flame.
- Add crushed black pepper and garam masala powder.
- Let simmer for 5 mins on low flame.
- Sprinkle some coriander and sliced green chilies.
- Serve hot with naan.
