Chicken Chickpeas Recipe (Murgh Cholay Recipe) is a classic Pakistani curry made with chicken and chickpeas are cooked in a spicy, flavourful gravy.A simple Pakistani curry .This Lahori Murgh Cholay Authentic Recipe is the perfect food for summer and is best served alongside Roti (Chapati & Phulka) Each bite is guaranteed to be filled with flavour!
A traditional dhaba style murgh cholay recipe made with juicy chicken and boiled chickpeas in a spicy tomato-based masala. Warming spices and traditional flavours will deliciousness in every bite.Serve with puri for a desi breakfast treat!
Chicken chickpeas curry also called chicken murgh Cholay is the Pakistani version of the ever popular lahori Murgh Cholay. It’s made with a few common ingredients and comes together very easily. Plus it’s packed with flavor. Included Recipe video!
Make a complete meal by pairing chicken murgh Cholay with warm naan or Boil Rice It tastes equally good with both.
Here, I have listed the ingredients required for the murgh Cholay.Please scroll down to refer to the recipe card.
Red Chili powder 1 tbsp
Turmeric powder 1/2 tsp
Salt 1/2 tsp
Coriander powder 1 tbsp
Whole spices powder 1/2 tsp
Leftover curry needs to be refrigerated in a closed container and consumed within 2 to 3 days for the best flavour.
Take a non-stick pot and put it on medium high heat, wait a few minutes, and then add the 1/4 cup of oil. When the oil is hot then add in the 1 medium onions & cook until the onions start to turn golden brown at the edges.
Stir-fry the chicken until they begin to take colour, then turn the heat down to medium.
Add the 1tbsp of mix homemade Ginger Garlic Paste (adrak lasan paste) and saute for 30 seconds.
Add,the salt 1/2 tsp,1 tbsp of coriander powder, 1 tbsp of red chilli powder, 1/2 tsp of turmeric powder and stir them in.
Add splashes of water as necessary to prevent the mixture from burning.
Then add the 1/2 cup homemade Tomato Paste (Homemade Tomato Paste)
Cook over medium heat until the oil gets released from the sides.
Add the 4 tbsp of whisked yoghurt.Cook while stirring regularly until some oil begins to get released from the sides and the yoghurt is incorporated.
Add to the 1/2 cup of boiled chickpeas.
Cook for 4-5 minutes or until the chickpeas are coated with the masala (curry).
When the chicken is tender.You can add 2 cups of water depending on how much gravy you prefer. Let everything simmer together on very low heat for another 10 minutes, for a thicker gravy.(then taste and adjust seasoning. )
Add 1/2 tsp of gram masala and Sprinkle the chopped coriander just before turning the heat off.
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