Unleash Flavor: Spicy Murgh Cholay Fusion Guide | Faheems Cuisines

Welcome to our kitchen! In this step-by-step tutorial, we’ll be creating a mouthwatering Spicy Murgh Cholay Fusion Dish that combines the best of traditional flavors with a modern twist. This recipe is perfect for spice lovers and those looking to impress their family and friends with a unique culinary experience.
In this video, we’ll cover:
- The ingredients you need for a delicious Murgh Cholay
- How to marinate the chicken for maximum flavor
- Tips and tricks for cooking the chickpeas to perfection
- The fusion techniques that elevate this dish to a new level
- Step-by-step instructions to ensure your dish turns out flawless every time
Whether you're a seasoned cook or a beginner, our easy-to-follow guide will have you creating this flavorful dish in no time. Don’t forget to like, share, and subscribe for more delicious recipes!
Try this Spicy Murgh Cholay Fusion Dish today and bring the taste of vibrant spices to your dining table!
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Ingredients:
-1 Kg Chicken
-500g Cooked Chickpeas Tin (without including chickpea water)
-2 Cups Chickpeas Stock
-½ Cup Ghee
-2 Tomatoes-Pureed
-2 Tbsp Yoghurt
-1 Bay Leaf
-10 Black Peppercorns
-5 Cloves
-1 Mace
-2 Black Cardamom
-4 Green Cardamom
-2 Red Onions-Sliced
-2 Tbsp Fresh Ginger-Crushed
-2 Tbsp Fresh Garlic-Crushed
-2 Thai Green Chillies
-1 Tbsp Salt
-1 Tbsp Coriander Powder
-1 Tsp Turmeric
-1 Tsp Red Chilli Powder
-¼ Tsp Mace Powder
-2 Tsp Garam Masala
-1 Tsp Crushed Red Chillies
-2 Cups Tomato Puree
-2 Tbsp Yogurt
-2 Tbsp Fresh Chopped Coriander (including stalk)
-4 Large Green Chillies
-Handful Ginger Julienne
Garnishing Ingredients:
-Fresh Coriander Leaves-Chopped
Method:
-In a pot, on medium heat, add in ghee.
-To this pot add in bay leaf, black peppercorn, cloves, mace and black cardamom.
-Add in the sliced red onions and cook until they have browned.
-Once the onions have browned, add in the chicken followed by the ginger and garlic. Allow to cook on a medium heat for a few minutes.
-Now add in salt, red chilli powder, crushed red chillies, coriander powder and turmeric.
-Cook for a minute on low/medium heat before adding in the tomato puree and yoghurt. Mix and continue cooking until the mixture begins to boil.
-Add a splash of water, place the lid on the pot and cook on a low heat until the chicken is half way cooked.
-Once the chicken is half way cooked, add in the chickpeas (including chickpea water). Allow this to continue cooking on a low heat until the chicken has cooked through.
-Once cooked, add in large green chillies with fresh coriander (including stalk), ginger juliennes, garam masala and mace. Allow to cook on a low heat for 10 minutes.
-Serve up and garnish with fresh coriander.
Enjoy spicy murgh chole with paratha!
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