Skip to main content

Amritsari Chole Murg Masala

By

 


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

Labels:

Comments

Post a Comment

Last week's top

Chicken Manchurian

By
Hello Friends,     Like everyday,  today I am also here to share the recipe of "Chicken Manchurian". Before that would like to share the story behind the dish. As per 'Vir sanghvi's' book, The person invented chicken manchurian is "Nelson Wang", who created the dish in 1975 when he was asked to make something not on the menu, when he was catering at the cricket club of India. He created the dish. His restaurant, china garden is in Mumbai and his son 'Eddie' still runs the restaurant, which has won many awards over the year. Hope you like the story behind the dish. Ingredients:- 1. Chicken- 400g.(bite size pieces). 2. Egg- 1 (whole). 3. Corn flour- 2-1/2tbsp. 4. Soy sauce- 1-1/2tsp. 5. Sunflower oil- 2-1/2tbsp. 6. Salt-To taste. For sauce:- 1. Red chili garlic sauce- 3-1/2 tbsp. 2. Tomato puree- 1/2cup. 3. Soy sauce- 1tbsp. 4. Chili vinegar- 1tsp. 5. Corn flour- 1tbsp. For the gravy:- 1. Garlic-10 cloves(finely chopped). 2. Ginger- 2-1/2 inch(fine...
Post a Comment
Read more

Aloo Paratha

By
  Hello friends,      Today I will share you one famous Indian paratha recipe "Aloo Paratha". According food historian K.T Acharya the recipes for various stuffed wheat parathas are mentioned in 'Manasollasa', a 12th-century Sanskrit encyclopedic record compiled by king "Someshvara III",who ruled from present Karnataka.       There are several different types of parathas that are found across the nation. Paratha is an amalgamation of the words 'Parat' and 'atta'. This literally means layers of cooked dough. In India 'Paratha' is one such item that is popular across the subcontinent with local variations from various different regions. Hope you like the information.😊 @@ I used ghee while making paratha, those who are vegan can use oil.. Ingredients:- For the dough:- 1. Whole wheat flour- 2 cups. 2. Salt- 1/2 tsp. 3. Ghee/oil- 1 tbsp. For stuffing:- 1. Boiled an peeled potatoes- 3(medium)mashed. 2. Carom seeds-1/2 tsp. 3. Green chilies...
Post a Comment
Read more

Chicken Momo

By
  Hello readers,      Today I will share you a very famous cuisine "MoMo". The word "Momo" comes from a Chinese loanword "Momo" which translates to " Steamed Bread". It's true that the origin of "Momo" is not very clear. However, prevalent belief is that it was originated in 'Tibet' through the influence of Chinese cuisine. This dish is popular among the newar community of 'Katmandu valley', one prevalent belief is that Newari traders brought 'MoMo' techniques from 'Lhasa','Tibet'. They modified the seasonings of the dish with available ingredients. According to Oxford English Dictionary, 'MoMo' is a Tibetian teamed dumpling filled with meat or vegetables. So let's start to make "Chicken MoMo". Ingredients:- 1. All purpose flour-2 cups. 2. Baking powder-1-1/2tsp. For Fillings:- 1. Boiled chicken-1 cup (minced). 2. Portabello Mushrooms- 1/8 cup finely chopped. 3. Cabbage-1...
Post a Comment
Read more