CITY COURT KAY MURGH CHOLAY
Ingredients:
- Chicken half kg 10 pieces
- Boiled desi channay 2 cups
- Salan masala 1 tbsp heaved
- Chat masala 1 tbsp
- Chili 1 tsp
- All spice 1 tsp
- Garlic paste 1 tsp heaves
- Ghee half cup brown onion 2 tbsp
- Rawad 50 gms
- Methi dana half tsp
- Lemon juice 2 tbsp
- Coriander leaves 2 tbsp
- 4 green chilies chopped
Method:
- Heat ghee in a pan and add garlic paste with chicken and salan masala, chat masala, brown onion, methi dana, chili powder, salt and cook for 10 mins. Add 1 cup water and rawad. Cook till chicken tender and thick gravy left. Ghee should come on top. Remove excess ghee out add the channay coriander leaves green chilies lemon juice. Serve in a bowl with removed oil on top. Serve garnished with coriander and green chilies.
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