Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, murgh chaney. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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Murgh Chaney is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Murgh Chaney is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have murgh chaney using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Murgh Chaney:
- Get 1 kg Chicken
- Prepare Chickpeas 1cup boiled
- Make ready Onion 3 chopped
- Make ready Tomato 2 medium chopped
- Make ready 1 tbsp Ginger garlic paste
- Prepare 1 cup Yoghurt
- Take 1 tsp Salt
- Take 1 tsp Red chilli powder
- Prepare 1/4 tsp Turmeric powder
- Take 1 tsp Cumin powder
- Get 1 tsp Coriander powder
- Get 1 tbsp Dry Methi
- Prepare 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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