Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, murgh chaney. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Murgh Chaney is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Murgh Chaney is something which I’ve loved my entire life. They’re fine and they look wonderful.
Murgh, chicken, Punjabi Murgh chnay, Pakistan Murgh chnay, Pakistan Murgh chanay, Best of Pakistan food, Best breakfast with Murgh chna, Pakistani traditional dish Hey foodies today's recipe is all about how to make Murgh Chanay. It's a very delicious, tasty, healthy food. Home-made food like Murgh Chanay is much more.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have murgh chaney using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Murgh Chaney:
- Make ready 1 kg Chicken
- Take Chickpeas 1cup boiled
- Get Onion 3 chopped
- Take Tomato 2 medium chopped
- Take 1 tbsp Ginger garlic paste
- Make ready 1 cup Yoghurt
- Get 1 tsp Salt
- Get 1 tsp Red chilli powder
- Get 1/4 tsp Turmeric powder
- Make ready 1 tsp Cumin powder
- Prepare 1 tsp Coriander powder
- Take 1 tbsp Dry Methi
- Make ready Cooking oil half cup
- Get Water half cup
Discussion, pictures, reviews and useful details of Lahore's restaurant Goga Naqeebia Murgh Chanay (Model Restaurant Details on Paktive. Name: Goga Naqeebia Murgh Chanay (Model Town) Type. Goga Murgh Channay is one of the best restaurant due to its food quality and taste. Lahori Murgh Cholay recipe is a traditional, aromatic Pakistani recipe which originated from the historical city of Lahore and is a significant part of the Punjabi cuisine.
Steps to make Murgh Chaney:
- Heat oil in a wok fry onion till golden brown then add ginger garlic paste and tomatoes. Fry it for 2 mins.
- Add chicken and fry it on medium flame so it's all juices bind.
- Add spices and dry methi then again mix well.
- As the chicken released it's water low the flame and add boiled chick Peas. Mix it all.
- Add Yougart to make gravy.
- Cover it for 15mins on low heat. When the meat become tender add little water for curry. Let cook for more 5 minutes.
- When the oil separated switch off the flame. Dish out and serve it.
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