Murgh Cholay

Murgh cholay is Lahore's famous street-food duo: tender chicken and chickpeas simmered together in a rich, tangy tomato gravy. Best scooped up with hot naan, it is a weekend breakfast legend across Punjab.

Prep time

15 mins

Cook time

45 mins

Total time

1 hr

Servings

4 servings

Calories

560

Ingredients

• 1 kg chicken, bone-in pieces
• 1 1/2 cups dried chickpeas, soaked overnight
• 2 large onions, finely chopped
• 2 large tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 1/2 cup vegetable oil
• 2 teaspoons cumin seeds
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon black pepper
• 1 1/2 teaspoons salt
• 4 green chilies (slit), 1-inch piece fresh ginger (julienned), and 1/2 cup chopped fresh cilantro

Instructions

1. Boil the soaked chickpeas until tender, about 35 minutes, and drain, reserving 2 cups of the cooking liquid.
2. Heat the oil in a large heavy pot and fry the onions until deep golden brown, about 10 minutes.
3. Add the ginger-garlic paste, cumin seeds, and chicken pieces, and brown the chicken for 8 minutes.
4. Stir in the turmeric, chili powder, coriander powder, and salt, then add the tomatoes and cook until they melt into the oil.
5. Pour in 2 cups of hot water and the chickpeas with their reserved liquid, and simmer on medium-low for 30 minutes until the chicken is tender.
6. Stir in the garam masala and black pepper and simmer 5 more minutes until the gravy thickens.
7. Garnish with green chilies, julienned ginger, and fresh cilantro.
8. Serve steaming hot with naan and lemon wedges.

Pro tips

• Bone-in chicken gives a far richer gravy than boneless.
• Brown the onions well; they are the backbone of the flavor.
• A pinch of baking soda in the chickpea water keeps them creamy and whole.
• Rest the curry 10 minutes off the heat before serving for a thicker gravy.

Frequently asked questions