Murgh Cholay || Restaurant Style || Authentic Recipe

Dear friends presenting “Murgh Cholay || Restaurant Style || Authentic Recipe” (Copy Right Protected)
INGREDIENTS: Chicken Skinless: 1 kg (Normal cut Pieces)
Chick Peas Boiled: 750 gm.
Onion: 100 gm (Thin sliced)
Ghee/Oil:1 cup (For cooking)
Ghee/Oil: 1/2 (For Tadka/Baghar)
Green chili paste: 3 tbsp
Ginger paste: 1 tbsp
Garlic Paste: 1 tbsp
Salt: 1 tbsp OR To taste
Red chili powder: 1.5 tbsp Or Black Pepper Powder 1.5 Tbsp (Any One of them)
Red crushed chili: 2 tbsp
Kashmiri Mirch Powder for Tadka: 1 tbsp
Ajino-Moto (MSG): 1 tbsp (OPTIONAL)
Haldi (turmeric) powder: 1/3 tbsp
Roasted cumin crushed: 1.5 tbsp
Basic Garam Masalah: 1.5 tbsp
Crushed black pepper: 1/2 tbsp
Baking Soda: 1/8 Tea Spoon (One pinch)
Ginger: 50 gm thin sliced
Green chili small: 6, Thin sliced

FOR LAHORI MURGH CHOLAY: ALSO ADD YOGURT BATTERED: 125 GRAM. IN THE VIDEO TIME IS 8:00
PROCEDURE:
Take a chicken, Skinless, Cut into 14 pieces, clean as you wish.
If you can get Pre-Boiled chickpeas canned, then is better for easy cooking. If not, then from any Indian Grocery store buy Raw White Kabuli Chickpeas. Soak 1 ½ cups of raw Chickpeas in a solution of 3 glass water and 1 tbsp baking powder overnight. Drain this solution next day and boil chickpaes until get soft and double in size. Water after boiling should remain 1 cup. So your Boiled Chickpeas are ready to use either way (Pre-Boiled or Boiled by you)

In a cooking pot fry thin sliced onion until gets light brown. Then remove from the oil and set aside. Add Ginger Garlic Paste in the oil with reduced flame and mix well for a minute, now add chicken and mix well on high flame until chicken changes its color from pink to light brown.
Now Crush the fried onion and add to the chicken (Flame is Medium) Now also add green chili paste and salt and mix well for 2 to 3 minutes. Now add all ground & crushed spices and a cup of water, mix very well on 2/3 flame for 5 minutes.
Now Take ½ cup boiled chickpeas in a small bowl and mesh them very well so that when you mix it in the gravy then gravy will be thicken. Add it to the chicken and add ½ cup more water and cook well for 5 more minutes, Now chicken is almost tendered.
At this time you can add the boiled or canned chickpeas with its water to the chicken and spices and cook well for 3 minutes. Now Add thin sliced Ginger and Thin sliced small green chilies and mix for ½ minute. Now do the Restaurant secret. JUST ADD 1 PINCH of Baking POWDER to this mixture, you will see s1kgome foam will be produced for a minute. Cover the lid. Reduce flame to 1/3 and cook for 5 minutes. Turn off the flame.
TADKA:
In a small fry Pan add ½ cups of oil Heat until gets full hot, Turn of the flame and let cool for a minute, add 1 tea spoon of Kashmiri chili poder and mix for a second and then pour on Murgh Cholay.
Delicious Karachi Style Murgh Cholay are ready. Use it with Garama Garam(Fresh) Naan.