Murgh Chaney
Murgh Chaney

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, murgh chaney. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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.

Murgh Chaney is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Murgh Chaney is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have murgh chaney using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Murgh Chaney:
  1. Take 1 kg Chicken
  2. Take Chickpeas 1cup boiled
  3. Prepare Onion 3 chopped
  4. Get Tomato 2 medium chopped
  5. Prepare 1 tbsp Ginger garlic paste
  6. Make ready 1 cup Yoghurt
  7. Make ready 1 tsp Salt
  8. Prepare 1 tsp Red chilli powder
  9. Get 1/4 tsp Turmeric powder
  10. Get 1 tsp Cumin powder
  11. Take 1 tsp Coriander powder
  12. Take 1 tbsp Dry Methi
  13. Prepare Cooking oil half cup
  14. Take 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.

Instructions to make Murgh Chaney:
  1. Heat oil in a wok fry onion till golden brown then add ginger garlic paste and tomatoes. Fry it for 2 mins.
  2. Add chicken and fry it on medium flame so it's all juices bind.
  3. Add spices and dry methi then again mix well.
  4. As the chicken released it's water low the flame and add boiled chick Peas. Mix it all.
  5. Add Yougart to make gravy.
  6. Cover it for 15mins on low heat. When the meat become tender add little water for curry. Let cook for more 5 minutes.
  7. When the oil separated switch off the flame. Dish out and serve it.

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