Murgh Chole Masala is an all-in-one dish. The dish has a creamy tomato sauce that is blended with spices and yogurt to give it the perfect balance of flavor. It can be cooked in either a pressure cooker or a crock pot and is ready in just about an hour and fifteen minutes, so this dish is great for those on the go. The Murgh Chole Masala can be used in many different ways, it can be eaten by itself or as a side dish. The curry can also be served over rice for those who want to add some extra protein to their meal, or it can even be used as a topping for roti or naan breads! With such an abundance of ways to enjoy this dish, you are sure to find your favorite way of eating it. Murgh Chole Masala is ready in just about an hour and fifteen minutes, so this dish is great for those on the go!
Murgh Chole Masala is a traditional Punjabi recipe that is usually served with rice and raita for a meal or as a light snack. A spicy curry of chicken and potatoes in a thick, smooth, creamy tomato sauce spiced with green chilies, ginger, garlic, and spices, the Murgh Chole Masala is popular in Pakistan and Northern India Murgh Chole Masala tastes amazing when cooked on medium to low heat for 45 minutes to an hour on the stove top or over low heat in the oven for 1 1⁄2 to 2 hours. Once you try it, we're sure that Murgh Chole Masala will be your favorite dish too! The hot flavor of this dish make it great for cold winters but if it is too spicy for your taste buds, feel free to adjust the amount of green chilies and ginger in the recipe to make it your own personalized version of Murgh Chole Masala
Murgh Chole Masala is a very popular dish in Pakistan too. This dish is a traditional Pakistani dish, which is enjoyed by many for dinner or as a side dish for lunch during the Muslim fasting day of Ramadan and other Islamic holidays. The main ingredients in this recipe are chole or chickpeas and chicken with tomato gravy, turmeric powder, ginger, garlic paste, green chillies, coriander leaves, garam masala powder, salt and pepper to taste.
