Thursday, 15 January 2015

Lahori Murgh Choley

                 There are lots of things happening these days and I am really busy for the last few days in the preparation of the Birthday of my lil daughter Anakshi aka Pari aka Papai , tomorrow is the day I am eagerly waiting to celebrate to its fullest and this time her friends are also coming to celebrate the B-day. It is her 4th and I am so surprise how she also exited to celebrate the day, she repeatedly asking me when my friends will come? When I am going to cut the B-Day Cake? Etc. etc….I was just thinking of the last 2 birthdays when she was not at all realising the day, It is really a good feeling. With all such thing I am back with the on-going event “Know your bloggers -2” and this time Manjari Chowdhury is the star of the week. Her blog “For the Love of the Food” is full of the versatility, she has a real collection of recipes from different cuisines and each one shows in depth knowledge of the food and cuisine. A good collection of baked items and cakes is so attractive in her blog. She also  has a long list of restaurant reviews on Zomato.
             I have chosen the recipe “Lakori Murgh Chole” form her blog, it was came out so good that it is now on the list of my favourite recipes, a must for try.


Ingredients
·        Chicken with bone - 8 pieces.
·        Chickpeas - 1 ( of a big cup)
·        Ginger-garlic paste- 2 tbsp.
(You can use grated also)
·        Onion chopped -1 big
·        Chopped tomatoes -2 medium
·        Vinegar for marinating of chicken and another/2 tsp.
·        Coconut milk - 1/4 cup.
·        Salt-to taste
·        Sugar -1 tsp.
·        Oil - 2 tbsp.

Dry masala:
·        Cinnamon – ½  inch
·        Red chili powder - 1 tbsp.
·        Coriander powder – ½ tsp.
·        Cumin powder-1 tsp.
·        Nutmeg-mace powder-1 tsp.
·        White pepper powder – ½ tbsp.
·         Garam masala- ½ tsp. (cardamom, clove and cinnamon)
---Mix dry masala altogether
For garnishing:
·        Fresh coriander leaves -as required
·        Onion ring as required
Method:
·        Boil chickpeas with chopped green chili, coriander powder and salt.
·        When done ,separate boiled chickpeas and boiled water
·        Marinate chicken with vinegar for 15 minutes.
·        Take a Kadai on heat. Fry chicken pieces on high flame. Remove from heat and keep aside.

·        Use the remaining oil put onion, fry lightly, then add ginger-garlic paste and fry it. Add chopped tomatoes and fry it.


·        Next add dry masala with little bit of water
·        Also add salt, sugar and ½ tsp. of vinegar.
    ·        Cook for 3-4 minutes.

·        When oil is floating on, mix chickpeas and fried chicken well.


·        In another container mix coconut milk and boiled water that come out from boiled chickpeas.



·        Add it into Kadai. Drop 2 whole green chilies.

·        Let it boil for 15-20 minutes.
    ·        Remove from heat and give a standing time. Spread ½ tsp. of Garam Masala over it.

·        Garnish with fresh coriander leaves and onion ring.

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