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Murgh Cholay - Shan

(Ref: MCM046)

Price: £0.95

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Net: 50g

N.B. New packaging may be different to image shown and recipe may have changed.

Ingredients: Coriander, Paprika, Salt, Red Chilli, Black Pepper, Clove, Brown Cardamom, Cinnamon, Turmeric, Musk Melon, Cumin, Bay Leaf, Garlic, Citric Acid, Maltodextrin, Hydrolyzed Soy Protein, Cane Sugar, Canola Oil, Silicon Dioxide (anti-caking agent), Sodium Bicarbonate.

If there are any allergens in the ingredients they are marked as bold.

•  May contain: traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts

•  Halal

•  Suitable for Vegetarians

•  No artificial colours

•  No artificial preservatives

Murgh Cholay Curry:

Serves 6-8

750g chicken, large portions
300g chickpeas, soaked in water for 2 hours
175g onion, sliced
1tbsp garlic paste
250g ghee
1 packet Murgh Cholay curry mix (use less for a milder dish)

• Brown the onion in the ghee, then add the garlic and chicken and stir fry for a few minutes.

• Add 3 cups of water, cover and cook on a low heat until the chicken is cooked.

• SEPARATELY boil the chickpeas in 8 glasses of water for 2-3 hours. Add the Murgh Cholay mix and simmer for another hour until the chickpeas are tender.

• Combine the cooked chicken with the chickpeas. Stir and cook for 5-10 minutes until the ghee separates from the chickpeas.

• Serve garnished with chopped green chillies and coriander, ginger and garam masala, accompanied with Naans or Kulchas.

	Per 100g (/per 100ml)
Energy	1256kJ / 300kcal
Fat	10g
of which:
• Saturates	0g
Carbohydrates	30g
of which:
• Sugars	0g
Fibre	10g
Protein	10g
Salt	35g

Produce of Pakistan

•  Manufacturer (or, UK Distributor / Reseller) :

    Shan Foods (PVT) Ltd
    29 Sector 23
    Korangi Industrial Area
    Karachi
    Pakistan
    74900

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Testimonial:

"Dear Spices of India, I don't know how you managed to get this order to me so quickly, I only placed the order yesterday, less that 24 hours ago. I've just found out that I'm allergic to coffee, so I'm sure I'll be back for more of your teas. Thank you very much,"

- Allan Macdearmid

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