Shan Murgh Cholay mix helps you prepare authentic traditional Chicken and Chickpeas Curry which is a true legacy of Punjabi cuisine.
- Shan Murgh Cholay Mix
- Oil / Ghee
1 ½ cups soaked in water for 2 hours 300g
large portions 750g
Sliced 2 medium
- Garlic Paste
- Heat half oil / ghee and fry onions until golden. Add garlic and chicken. Stir fry for few minutes.
- Add 2 cups water. Cover and cook on low heat until chicken is tender.
- Separately: Add soaked chickpeas in 12 cups water and boil on low heat for 2 hours. Then add Shan Murgh Cholay Mix. Stir and boil for 1 hour or until chickpeas are tender.
- Combine cooked chicken with cooked chickpeas. Stir and cook for 30 minutes. Add heated half cup oil / ghee and cook until oil / ghee starts to separate from chickpeas curry.