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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
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Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course Main Course
Cuisine Pakistani/Indian
Servings 5 servings
Calories 654


  • 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


  • 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!



Calories: 654kcal
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