Desi Murga Shorbay Walay
Recipe Summary
- A traditional Pakistani country chicken curry, known as Desi Murga Shorbay Walay, prepared with fresh chicken pieces cooked in a rich, flavorful gravy of onions, tomatoes, and aromatic spices. This hearty dish is perfect for lunch or dinner, offering a comforting and authentic taste.
All Ingredients - Main Ingredients
- Desi Chicken 1 whole (approx. 1.5-2 kg), cut into pieces
- Cooking Oil 1/2 cup
- Onions 2 medium, sliced
- Tomatoes 3 medium, chopped
- Ginger-Garlic-Green Chili Paste 2 tablespoons
- Turmeric Powder 1 teaspoon
- Cumin Powder 1.5 teaspoons
- Red Chili Powder 1 teaspoon
- Salt 1 teaspoon (or to taste)
- Water 2-3 cups
Step-by-Step Instructions
Step 1: Sauté Onions and Tomatoes
Add 1/2 cup of cooking oil to a pot. Once hot, add the sliced onions and 1 chopped tomato. Sauté until the onions turn light golden brown, approximately .
Step 2: Add Ginger-Garlic-Chili Paste
Add 2 tablespoons of ginger-garlic-green chili paste to the pot. Sauté for until fragrant.
Step 3: Incorporate Remaining Tomatoes and Spices
Add the remaining 2 chopped tomatoes to the pot and cook until they soften. Then, add 1 teaspoon of turmeric powder, 1.5 teaspoons of cumin powder, 1 teaspoon of red chili powder, and 1 teaspoon of salt. Mix well and cook the masala until the oil separates from the mixture, about .
Step 4: Brown the Chicken
Add the cut chicken pieces to the pot. Mix thoroughly to coat the chicken with the masala. Sauté for until the chicken changes color and is lightly browned.
Step 5: Pressure Cook the Chicken
Pour 2-3 cups of water into the pot, ensuring the chicken is mostly submerged for the curry. Close the pressure cooker lid and cook for after the first whistle, or until the chicken is tender.
Step 6: Serve the Curry
Once cooked, carefully open the pressure cooker. Stir the curry and serve the Desi Murga Shorbay Walay hot in a bowl.
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