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Few months back I was approached by a Cooking Website for an assignment for their cook book and I had to work on few easy protein rich dishes. I have always loved Chole (Chickpeas) and Chicken (Murg) but a mix of both my favourite things seemed like a match made in heaven. Amritsari means that it comes from Amritsar a city from Punjab, north of India which is a heaven for food lovers. Amritsari Chole Murg Masala is one of my favorites which reminds me of my fond memories in this city.

I hope you give this easy recipe a try sometime soon, and do let me know your experience.

 

Print Recipe
Amritsari Chole Murg Masala Yum
Course Main Dish
Cuisine Indian, Punjabi
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Course Main Dish
Cuisine Indian, Punjabi
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Instructions
  1. In a heavy bottomed pan – add the oil/ ghee and sauté the whole spices on a very low flame (don’t let it burn down), onion and garlic- ginger paste till it turns light brown. Add chopped tomato till turn turns little mushy.
  2. Add the pieces of chicken and sauté them on a medium flame for atleast 5 min. Cover them and let them cook for alteast 15 mins with occasional stirring
  3. Incase of using dry chickpeas, they need to be soaked in water for atleast 6 hours (overnight preferable) and pressure cooked for 5 whistles/ 30 mins
  4. Once the chicken has cooked, add the chickpeas to this along with all the masala and mix well. Let this cook on low flame for 5 mins
  5. Add vegetable / chicken stock or the water for gravy.
  6. Let this cook under a cover and medium flame for 15 minutes till all the masalas enter the chicken and chickpeas.
  7. If you want a thicker gravy you can adjust the cooking time accordingly or add water for slightly runny gravy
  8. Season with salt according to taste. Garnish with fresh coriander leaves, some cream (optional)
Recipe Notes

This goes well with Paratha, Jeera Rice or Couscous

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Indian Curries by Spice Trip with Paulami

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