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Amritsari Chole Murg Masala

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Hello readers,

    Today I am going to share with you a famous recipe of Amritsar ( Punjab) India. "Murg Chole" is a traditional, arometic Pakistani recipe. Since it is originated from the historical city of Lahore so it is also known as a significant part of the Punjabi cuisine. When we talk about some traditional food then 'Murg Chole' always comes into mind. Europe , Northern Africa, Afghanistan and chile also introduced during the 18th century to the indian subcontinent. Chickpeas are useful source of Zinc, folate and protein. It is one of the earliest cultivated legumes and 7500 years old remains have been found in the Middle East. Hope you like the information.😊

Ingredients:-

1. Chicken -750g.

2. White chickpeas-250g.

3. Onion- 5medium(finely chopped).

4. Garlic paste- 2-1/2tsp.

5. Ginger paste- 2-1/2tsp.

6. Tomato puree- 1cup.

7. Green chilies- 2(chopped).

8. Red chili powder-2 tsp.

9. Cumin powder- 1tbsp.

10. Pomegranate seeds-1tbsp.

11. Kashmir red chili powder-2tsp.

12. Whisked Yogurt-100g.(homemade).

13. Dried fenugreek leaves- 4tsp.

14. Garam Masala powder- 1tsp.

15. Salt-To taste.

16. Ghee(clarified butter)- 5tbsp.

17. Butter- 5tbsp.

Spices for boiling chickpeas:-

1. Cardamom- 3-4pods.

2. Colves- 3-4(whole).

3. Black pepper corns-6-7(whole).

4. Cinnamon stick-1 inch stick.

5. Bay leaves-2(whole).

6. Star Anise-2 (whole).

7. Tea bag- 1(black tea).

For Garnishing:-

1. Cilantro leaves(coriander leaves)- 2tbsp (chopped).

2. Heavy cream- 3tbsp.

Preparation Method:-

Step 1- One day before take a bowl add white chickpeas, rinse well and soak the chickpeas  in enough water for overnight. 

Step 2- Next dat take a muslin cloth add all whole spices mentioned above along with tea bag and salt(1tbsp) make a pouch with them.

Step 3- Take a pressure cooker, add soaked chickpeas, spice pouch, add required water and pressure cook the chickpeas on medium low heat for 5-6 whistles. Turn off flame and set aside. Keep the pressure inside the cooker.

Step 4- Heat a wok on medium flame. Add butter, once butter will start melting, add chicken pieces and fry them until they turn white in colour. Take out the chicken and keep in a bowl.

Step 5- In the same wok add clarified butter (ghee). Once ghee start melting, add chopped onion, saute for a minute. Then add ginger paste, Garlic paste, saute until raw arome goes away. 

Step 6- Now add tomato puree, yogurt. Cook for 5 minutes in low flame.

Step 7- Next add chicken pieces, kashmiri red chili powder,red chili powder,cumin powder, pomegranate seeds,dry fenugreek leaves and salt. Combine all spices well with chicken.

Step 8- Now open pressure cooker, take out boiled chickpeas in a bowl. Take out spice pouch and tea bag. Reserve water.

Step 9- Once all mixed well with chicken. Add boiled chickpeas and stir to mix.

Step 10- Now add reserve water with chicken and chickpeas. Cover the wok with lid. Lower the flame and cook until chicken becomes tender and chickpeas became soft. Stir occasionally.

Step 11- Once chicken cooked well, add fresh cream and mix well. Now add chopped cilantro leaves. Turn off flame.

Step 12- Now transfer into a serving bowl and serve hot with Naan.

## Thank you for your love and support ❤️😊


image credit: source

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