If you’re bored of your usual chicken curry than this popular Lahori chicken chana curry is for you. It is loaded with aromatic spices, creamy tomato sauce and succulent chicken. This chana masala chicken curry goes well with naan, parathas, or rice. Flavourful, healthy, and delicious. The chickpeas soak up the rich flavour of the masala gravy to create a subtle taste of flavour in every bite. A definite recipe to add to your cookbook!

This is a hearty chicken with chickpeas curry loaded with warming spices. Known as murgh cholay, it an extremely simple to make and perfect for a mid-week meal! Not only is this chicken chana curry loaded with flavour, but it’s healthy too! It’s made from basic pantry ingredients and spices that you are guaranteed to have in the kitchen, so there is no need for you to rush to the store to try out this delicious recipe.

This murgh cholay recipe is a combination of the authentic chicken masala curry with the classic chana masala. Both are beautifully flavoured curries which make your mouth burst with flavours. This recipe takes these dishes and combines to give this popular Lahori chicken chana curry.

I like to use fresh chickpeas because that’s how my dad likes it. However, sometimes I do use canned chickpeas. This makes this recipe much quicker. If you want to use fresh chickpeas, then be sure to soak them. Soaking them reduces the risk of digestive side effects such as gas and bloating. No one wants that! As canned chickpeas are already cooked using them will significantly reduce the cooking time. However, using fresh is always best! That’s what my dad says to me anyways.

This Lahori chicken curry is a popular dhaba dish. What’s a dhaba I hear you ask? A dhaba is different to traditional restaurants in that they are more like roadside stalls found on the streets. They tend to serve local cuisine. That is why this dish may not always be found on Pakistani and Indian restaurant menus in their parts of the world. However, there is nothing that quite tells the stories of back home quire like the food found at traditional dhabas.

As with chana masala this murgh cholay is a dish that is often served at breakfast. Who doesn’t love a good old hearty curry with a side of puri for a traditional desi breakfast? My little sister definitely does! She LOVES desi food and can’t get enough of it. My parents don’t actually approve of desi breakfasts and think that having curries for breakfasts is extremely bad for you. It’s incredibly ironic considering my parents are from Pakistan, but my parents always tell us that we have to have Weetabix or boiled egg and toast for breakfast. It’s supposed to be healthier. However, don’t let that put you off! This is still a delicious dish for dinner!

Flavourful, healthy, and delicious, the chickpeas soak up the rich flavour of the masala gravy to create a subtle taste of flavour in every bite.

Murgh Cholay

by Sadia Halimah Aziz

A traditional dhaba style murgh cholay recipe made with juicy chicken pieces and canned chickpeas in a spicy tomato masala. Warming spices and traditional flavours wil lguarantee deliciousness in every bite. Serve with homemade chapatti for an easy mid-week meal or serve with puri for a desi breakfast treat!

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 1 hr

Total Time 1 hr 5 mins

Course Main Course

Cuisine Pakistani/Indian

Servings 5 servings

Calories 654

Ingredients

  

• 70 ml Vegetable Oil
• 800 g Chicken
• 240 g Canned Chickpeas
• 2 Onions/Pyaz finely diced
• 3 Tomatoes
• 4 Garlic Cloves/Lehsan
• 1 inch Ginger/Adrak crushed
• 1 tsp Chilli Powder/Laal Mirch Powder
• 1 tsp Salt/Namak
• 1 tsp Kashmiri Chilli Powder
• 1 tsp Turmeric Powder/Haldi
• 1 tbsp Dried Fenugreek Leaves/Methi
• Coriander/Dhaniyaa finely chopped

Instructions

 

• In a large pot heat up the vegetable oil on medium heat until hot
• Add the finely diced onions and chopped garlic cloves then cook for 3-4 minutes until the onions are slightly softened and translucent
• Add the crushed ginger and cook for 1-2 minutes
• Add the chopped tomatoes then cook for 3-4 minutes, stirring occasionally, until the tomatoes soften
• Add the salt, chilli powder, turmeric powder add Kashmiri chilli powder then cook the spices for 4-6 minutes adding a few tablespoons of water to prevent the spices from burning
• Add the chicken into the pan then gently mix the spices and cook for 8-10 minutes until the chicken changes colour
• Add the water then allow to come to a gentle simmer before covering with a lid and cooking for 25-30 minutes until the chicken has almost cooked through
• Add the canned chickpeas and mix before covering and cook for 3-5 minutes – fresh chickpeas can be used but ensure that you leave to chickpeas to soak before hand and increase the cooking time accordingly
• Add the dried fenugreek leaves and cook for another 2-3 minutes until thickened to your personal preference
• Add the finely chopped coriander and crushed cumin seeds then cook for 1 minute until the oil has separated – the oil has separated when there are small bubbles appearing and the oil has formed a thin layer on top
• Your murgh cholay is ready!

Video

Keyword chicken, curries, dinner, indian