If you’re bored of your usual chicken curry than this popular Lahori chicken chana curry is for you. 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 will guarantee deliciousness in every bite. Serve with homemade chapatti for an easy mid-week meal or serve with puri for a desi breakfast treat!

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!

Murgh Cholay

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!

5 from 2 votes

Print Pin Rate

Prep Time5 mins

Cook Time1 hr

Total Time1 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

Nutrition

Calories: 654kcal

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