Name: Desi Murga Shorbay Walay
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 People
Cuisine: Pakistani
Ingredients: 1 whole (approx. 1.5-2 kg), cut into pieces Desi Chicken; 1/2 cup Cooking Oil; 2 medium, sliced Onions; 3 medium, chopped Tomatoes; 2 tablespoons Ginger-Garlic-Green Chili Paste; 1 teaspoon Turmeric Powder; 1.5 teaspoons Cumin Powder; 1 teaspoon Red Chili Powder; 1 teaspoon (or to taste) Salt; 2-3 cups Water

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 5-7 minutes.

Step 2: Add Ginger-Garlic-Chili Paste

Add 2 tablespoons of ginger-garlic-green chili paste to the pot. Sauté for 1-2 minutes 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 5-8 minutes.

Step 4: Brown the Chicken

Add the cut chicken pieces to the pot. Mix thoroughly to coat the chicken with the masala. Sauté for 5-7 minutes 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 15-20 minutes 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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Desi Murga Shorbay Walay

50 mins

Pakistani · North Indian/Pakistani

15 min

35 min

4 People

~450 kcal

Recipe Summary

All Ingredients - Main Ingredients

Step-by-Step Instructions

Step 1: Sauté Onions and Tomatoes

Step 2: Add Ginger-Garlic-Chili Paste

Step 3: Incorporate Remaining Tomatoes and Spices

Step 4: Brown the Chicken

Step 5: Pressure Cook the Chicken

Step 6: Serve the Curry

Comments

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