Chhole Murg
It is the time to celebrate 2nd birthday of my blog. When it's a birthday a special dish is must. So this time I choose a recipe which is from my neighbouring country Pakistan. The name of the dish is CHHOLE MURG. It is an unique combination of two protein packed ingredients.
India, Pakistan partition brought partition in food also. Some dishes stayed in punjab of Indian side and some went to punjab of Pakistani side. Chhole Murg is a dish of punjab of Pakistani side. It is a famous street food for Lahor people.
A beautiful combination of chhole and Murg/ chicken give an awesome taste. Soft chicken and chhole in silky gravy. This is a great combo for roti, naan or plain rice. Here is the recipe of the protein loaded dish....
Chicken- 1/2kg
Chhole- 250gms
Whole masoor dal- 3tbsp
Onion- 3big
Ginger garlic paste- 2tbsp
Tomatoes- 3medium
Curd- 1/2cup
Haldi- 1/2tsp
Red chili powder- 2tbsp
Coriander powder- 1tbsp
Cumin Powder- 1tbsp
Cumin- 1tsp
Garam masala- 1tbsp
Green chili- 3 to 4
Chopped Coriander Leaves- 1/2cup
Ghee- 4 to 5tbsp
Salt to taste
Soak chhole for 3 to 4 hours. Then boil it for 2 whistles. I kept it bit hard as it will cook along with the chicken.
Wash and clean chicken properly and then Pat dry the pieces. In a mixing bowl add chicken and also add 2tbsp of curd. Mix it nicely and keep aside for 15 to 20mins.
Wash whole masoor dal and cook it up to soft.
Clean and chop onions. Also clean and chop tomatoes. Make slit to the green chilis. Keep everything aside for further use.
In a big Kadai heat ghee, then add Cumin(zeera) to it and let it crackle. Now add chopped onion to it. Saute the onions up to golden brown.
Add ginger garlic paste and saute up to raw smell goes. Now add marinated chicken to it and saute up to chicken becomes brown.
When chicken is brown add other masala, haldi, red chilli powder ( for less spicy one can add Kashmiri red chilli powder), salt, Cumin Powder and coriander powder and saute for a min. Also add tomatoes and saute for 5 to 6 mins.
At this stage at remaining curd and saute up to dry totally.
When curd water is dried up properly add boiled chhole and masoor dal and saute again. Saute this mixture up to oil separates.
Now add chhole stock if you have, if not then add 1/2lit of water to it. Keep the Kadai in high flame and let it boil. Then lower the flame, cover and cook up to soft. Stire the curry in between. It will take around 15 to 20 mins to cook
After 20 mins chicken and chhole will be Soft and masala are Infused in gravy. If you want less gravy then keep it in high flame and reduce the gravy. Now it's time to add garam masala, green chilis and chopped Coriander Leaves. And also switch off the gas. Let this stand like this for 5 mins.
Then serve hot with roti, paratha or plain rice.
