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Murgh Chaney

Boil Chickpeas, 1 Big Bowl (With 1 Cup Chickpeas Water)
Chicken, Half Kg
Onions, 2 Big (Sliced)
Tomatoes, 3 Big (Sliced)
Yogurt, 4 Table Spoon
Salt, To Taste
Chilli Powder, 1 Table Spoon
Turmeric, 1/2 Tea Spoon
Coriander Powder, 1 Table Spoon
Garam Masala, 1 Tea Spoon
Black Pepper Corn, 7 to 9
Black Cardamom, 1
Cinnamon Sticks, 2 Inch
Cumin, Half Tea Spoon
Dry Fenugreek Leaves, 3 Table Spoon (Soaked & washed)
Oil, 1/2 Cup
Heat the oil add cumin, Black cardamom, Cinnamon & onions fry till golden & add ginger garlic paste saute. Then add chopped tomatoes and cover for 2 minutes then mix and add all spices with 2 tea spoons of water and add chicken stir and add half Cup of water. Cover led and cook on medium low flame for about 15 minutes then add yogurt and stir 2 to 3 minutes now add chickpeas with chickpeas water & Green Chilies and mix then cover again for 5 minutes on normal high flame.
Now add fenugreek leaves and mix & put it on simmer till all oil comes on surface.
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