Pay in 3 Installments of
Rs.
105
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Murgh Cholay Masala is a specially crafted spice blend designed to bring authentic South Asian flavors to your chicken and chickpea curry (Murgh Cholay). This masala combines a harmonious mix of traditional spices to create a dish that is rich, aromatic, and deeply satisfying.
Each spice in this blend is carefully selected to enhance the natural flavors of chicken and chickpeas while adding depth, warmth, and a subtle heat to the dish. The masala typically includes cumin, coriander, turmeric, red chili, garam masala, cloves, cardamom, and other herbs, ensuring a perfect balance of flavor, aroma, and color.
Murgh Cholay Masala allows you to recreate restaurant-quality chicken and chickpea curries at home with ease. It guarantees that the chicken remains tender and juicy while the chickpeas absorb the rich, aromatic flavors of the spices. Perfect for family dinners, festive occasions, or any special meal, this masala turns a simple curry into a deliciously memorable experience.
| Nutrient | Per 100g |
|---|---|
| ⚡ Energy | 861 KJ / 205 kcal |
| 🥩 Protein | 5.4 g |
| 🍚 Carbohydrate | 30.0 g |
| 🧈 Fat | 7.0 g |
| 🅰️ Vitamin A | 0 mg |
| 🍊 Vitamin C | 1.5 mg |
| 🦴 Calcium | 250 mg |
| ⚙️ Iron | 1 mg |
Cook your chicken and boiled chickpeas together in a pot. Add tomatoes, water, and this masala. Let it simmer until the gravy is thick.
It has a medium spice level, which is traditional for Murgh Cholay. It is flavorful and aromatic.
Store in a cool, dry place and use before the expiry date for the best taste.
Chiltan Pure spices are 100% natural. For confirmed allergen details, please check the product package.
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1. Heat half oil / ghee and fry onions until golden. Add garlic and chicken. Stir fry for few minutes.
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2. Add 2 cups water. Cover and cook on low heat until chicken is tender
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3. Separately Add soaked chickpeas in12 cups water and boil on low heat for 2 hours.Then add
ChiltanPure Murgh Cholay Masala. Stir and boil for1 hour or until chickpeas are tender.
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4. Combine cooked chicken with cooked chickpeas. Stir and cook for 30 minutes. Add heated
half cup oil/ ghee and cook unti loil/ ghee starts to separate from chickpeas curry.
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