Murgh Cholay

Ingredients

Chicken  1 kg 8 to 10 pieces
Check pees boiled 2 cups
Brown onion half cup crushed
White cumin 1-1/2 tsp
All spice 1/2 tsp
Coriander 1 tbsp
Crushed red pepper 1 tsp
Chili powder 1 tsp
Tomato paste 2 tbsp
Yogurt whipped 1/2 cup
Ginger garlic paste 1 tbsp
Green chilies 6
Ginger julians's 1 tbsp
Coriander leaves 3 tbsp
Fresh cream 4 tbsp
Butter 2 tbsp
Oil 1/2 cup

Method

Heat up oil and butter in Handi and fry ginger garlic paste for 2 minutes.
Add chicken in it and fry for 5 minutes.
Add chili powder, crushed red pepper,coriander, white cumin, brown onion, tomato paste and yogurt.
Cover with lid and cook for 10 minutes.
Add boiled chick pees, cream, julian ginger, green chilies and all spices.
Cover with lid and cook for 10 minutes at a slow flame.
Garnish with fresh coriander leaves and serve with naan or puri.

Murgh Cholay

Lobia Keema

Ingredients

½ kg. minced beef
200 grm. Lobia beans
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Method

Finely chop the onion and sauté in oil until light brown.
Add all the spices including yogurt and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add Lobia and cook till the Lobia beans are soft.
Sprinkle garam masala powder. Garnish with green chilies and Ginger (Adrak) slices and lemon juice & Serve.

Lobia Keema