Shan murgh cholay | BB:

1. Coriander
2. Paprika
3. Salt
4. Red Chili
5. Black Pepper
6. Clove
7. Brown Cardamom
8. Cinnamon
9. Turmeric
10. Muskmelon
11. Cumin
12. Bay Leaf
13. Garlic
14. Acid: Citric Acid
15. Maltodextrin
16. Hydrolyzed Soy Protein
17. Cane Sugar
18. Canola Oil
19. Anticaking Agent: Silicon Dioxide
20. Raising Agent: Sodium Bicarbonate

How to Use

1. Heat 1/2 cup oil / ghee and fry 2 medium finely sliced onions until golden. Add 1 tablespoon garlic and 750g chicken. Stir fry for few minutes.
2. Add 2 cups water. Cover and cook on low heat until chicken is tender.
3. Separately: Add 300g chickpeas soaked in water for 2 hours in 12 cups water and boil on low heat for 2 hours. Then add 1 packet of Shan Murgh Cholay Mix. Stir and boil for 1 hour or until chickpeas are tender.
4. 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.