Curry
MURGH CHOLAY
Murgh
Cholay
Product Description
Shan Murgh Cholay mix helps you prepare authentic traditional Chicken and Chickpeas Curry which is a true legacy of Punjabi cuisine.PACKAGING
50gPackage List
| TYPE | FORMAT | SIZE |
|---|---|---|
| SP | Powder | 50g |
Ingredients
- Coriander
- Paprika
- Salt
- Red Chili
- Black Pepper
- Clove
- Brown Cardamom
- Cinnamon
- Turmeric
- Muskmelon
- Cumin
- Bay Leaf
- Garlic
- Acid: Citric Acid
- Maltodextrin
- Hydrolyzed Soy Protein
- Cane Sugar
- Canola Oil
- Anticaking Agent: Silicon Dioxide
- Raising Agent: Sodium Bicarbonate
No Preservative
No Artificial Food Color
Allergy Guide
- May Contain Traces of Sulphite
- Sesame
- Mustard
- Gluten and Tree Nuts
Nutritions Facts
|
||||||
| % Daily Value* | ||||||
| Total Fat | 1g | 2% | ||||
| Saturated | 0g | 0% | ||||
| Trans | 0g | |||||
| Cholesterol | 0g | |||||
| Sodium | 1400mg | 58% | ||||
| Total Carbohydrate | 2g | 1% | ||||
| Dietary Fibre | 1g | 4% | ||||
| Sugars | 0g | |||||
| Protein | 1g | |||||
| Vitamin A | 2% | |||||
| Vitamin C | 0% | |||||
| Calcium | 2% | |||||
| Iron | 2% | |||||
| Percent Daily Values are based on a 2,000 calorie diet. | ||||||
COOKING
RECIPE
As per 50 gram
Ingredient Required
Chicken
750g large portions
Chickpeas
1 ½ cups / 300g
soaked in water for 2 hours
Onions
2 medium/200g
finely sliced
Garlic Paste
1 tablespoon
Oil / Ghee
1 cup
Shan Murgh Cholay Mix
1 packet
Steps of Cooking
- Heat half oil / ghee and fry onions until golden. Add garlic and chicken. Stir fry for few minutes.
- Add 2 cups water. Cover and cook on low heat until chicken is tender.
- Separately: Add soaked chickpeas in 12 cups water and boil on low heat for 2 hours. Then add Shan Murgh Cholay Mix. Stir and boil for 1 hour or until chickpeas are tender.
- Combine cooked chicken with cooked chickpeas. Stir and cook for 30 minutes. Add heated half cup oil / ghee and cook until oil / ghee starts to separate from chickpeas curry.
Curry
