INGREDIENTS
CorianderPaprikaSaltRed ChiliBlack PepperCloveBrown CardamomCinnamonTurmericMuskmelonCuminBay LeafGarlicAcid: Citric AcidMaltodextrinHydrolyzed Soy ProteinCane SugarCanola OilAnticaking Agent: Silicon DioxideRaising Agent: Sodium Bicarbonate
CorianderPaprikaSaltRed ChiliBlack PepperCloveBrown CardamomCinnamonTurmericMuskmelonCuminBay LeafGarlicAcid: Citric AcidMaltodextrinHydrolyzed Soy ProteinCane SugarCanola OilAnticaking Agent: Silicon DioxideRaising Agent: Sodium Bicarbonate
No Preservative
No Artificial Food Color
ALLERGY GUIDE
May Contain Traces of Sulphite
Sesame
Mustard
Gluten and Tree Nuts
STEPS OF COOKING
Heat half oil / ghee and fry onions until golden. Add garlic and chicken. Stir fry for few minutes.
Add 2 cups water. Cover and cook on low heat until chicken is tender.
Separately: Add soaked chickpeas in 12 cups water and boil on low heat for 2 hours. Then add Shan Murgh Cholay Mix. Stir and boil for 1 hour or until chickpeas are tender.
Combine cooked chicken with cooked chickpeas. Stir and cook for 30 minutes. Add heated half cup oil / ghee and cook until oil / ghee starts to separate from chickpeas curry.
ALLERGY GUIDE
May Contain Traces of Sulphite
Sesame
Mustard
Gluten and Tree Nuts
STEPS OF COOKING
Heat half oil / ghee and fry onions until golden. Add garlic and chicken. Stir fry for few minutes.
Add 2 cups water. Cover and cook on low heat until chicken is tender.
Separately: Add soaked chickpeas in 12 cups water and boil on low heat for 2 hours. Then add Shan Murgh Cholay Mix. Stir and boil for 1 hour or until chickpeas are tender.
Combine cooked chicken with cooked chickpeas. Stir and cook for 30 minutes. Add heated half cup oil / ghee and cook until oil / ghee starts to separate from chickpeas curry.
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