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.
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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.
