🍛 How to Make Murgh Cholay at Home-Pakistani Recipe

🧾 Introduction of Murgh Cholay

Murgh Cholay (Chicken Chickpea Curry) is a hearty, spicy, and deeply satisfying dish from the streets of Lahore to home kitchens across Pakistan. In a thick, fragrant tomato-onion gravy, this meal combines soft, delicious chickpeas with succulent chicken.

⚡ Quick Recipe Overview

Prep Time	Cook Time	Total Time	Servings
15 mins	40 mins	55 mins	4–5

 🛒 Ingredients of Murgh Cholay

🔸 For the Chicken & Chickpeas

• 500g chicken (bone-in preferred)

• One can of drained chickpeas or 1.5 cups of cooked chickpeas

• 1/4 cup oil

• 2 medium onions, thinly sliced

• 2 medium tomatoes, chopped

• 2 green chilies, slit

• 1 tbsp ginger-garlic paste

• 1/2 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• 1/2 tsp cumin powder

• 1/2 tsp garam masala

• Salt to taste

• 1/2 tsp black pepper

• 1/2 tsp kasuri methi (optional; dried fenugreek)

• Fresh coriander for garnish

• Water, as needed

👨‍🍳 How to Make Murgh Cholay—Step-by-Step

Step 1: Sauté Onions & Spices

• Heat the oil in a big skillet or saucepan.

• Sliced onions should be sautéed till golden brown.

• Add ginger-garlic paste and sauté for 1 minute until aromatic.

 Step 2: Build the Masala

• Add tomatoes, turmeric, red chili, coriander, cumin, and salt.

• Cook down until the oil separates and tomatoes break down completely (8–10 mins).

• Add 2–3 tbsp of water as needed to avoid burning.

Step 3: Add Chicken

• Add chicken pieces and sauté on medium heat for 7–10 minutes until lightly browned  

         and coated in masala.

 Step 4: Add Chickpeas & Simmer

• Add chickpeas and mix well.

• Pour in 1 to 1.5 cups of water (more if you want gravy).

• Cover and simmer on low for 20–25 minutes, until chicken is fully cooked and gravy thickens. 

 Step 5: Final Touch

• Add black pepper, garam masala, slit green chilies, and crushed kasuri methi (if using).

• To enhance the flavor, cook uncovered for an additional five minutes.

• Garnish with chopped fresh coriander.

 🍽️ Serving Suggestions

• It is best served hot with steaming basmati rice, naan, kulcha, or paratha.

• Add a side of lemon wedges, raw onions, and mint raita

 🔄 Variations

• Use mutton or beef instead of chicken (adjust cooking time)

• Add a little cream or yogurt to make the curry richer.

• For more depth, add a few whole spices (bay leaf, cardamom) when frying onions

 🔍 Nutrition (Approx. per serving)

         * Calories: 350                * Protein: 27g                 * Fat: 16g                  * Carbs: 25g