30-Minute Pakistani Murgh Cholay is a Pakistani dinner recipe which is Chicken and Chickpea Curry, also known as Murgh Chana. It's easy, quick, and flavorful.
WHAT IS MURGH CHOLAY?
This Quick 30-Minute Pakistani Murgh Cholay is Chicken and Chickpea Curry also known Chicken Cholay, Murgh Chana, and Chicken Chana. All of these name translate to Murgh Cholay. It's a purely Pakistani recipe, it originate in the province of Punjab in North Pakistan.
As you might know we are from South Pakistan. When I was a baby my dad was based in Punjab for work so he fell in love with this recipe. You can say I inherited the love for this recipe from him. It's extremely popular now. This Pakistani main dish recipe is a quick, easy, and a bomb of a Chicken recipe like Hariyali Chicken, Palak Chicken and Chicken Karahi.
INGREDIENTS
- Chicken- I used bone-in Chicken for my curry recipe. As you know I believe it gives more flavor to the curry rather than using chicken breast.
- Chickpeas- I used Garbanzo beans can, you can boil your own chickpeas if you prefer.
- Ginger Garlic Paste- I used homemade ginger garlic paste, but you can use store-bought.
- Whole and Powdered spices- These spices will bring a lot of warmth and flavor to the recipe.
- Yogurt- Just a little bit of yogurt goes a long way for the flavor of this recipe.
- Tomato Paste- I don't like using tomatoes in every recipe, but since it's a Punjabi recipe you have some form of tomatoes in there to give that extra kick to the recipe.
HOW TO MAKE MURGH CHOLAY?
Add oil and onion and sauté them. Next add green pepper and the whole spices.
Now add ginger garlic paste.
Add chicken.
Now add salt, powdered spices, yogurt, and tomato paste.
Add chickpeas and water.
Garnish with ginger and fresh cilantro. Serve with Chapati.
HOW TO STORE THEM?
Murgh Cholay isn't freezer friendly because the chickpeas will get soggy. Although It's a refrigerator friendly recipe just store it in an air-tight container it should last 3-4 days.
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Let's Make Murgh Cholay!!!
30-Minute Pakistani Murgh Cholay
Ingredients
- 1 lbs chicken quarters
- ⅓ cup olive oil
- 1 can garbanzo beans chickpeas
- 1 medium onion sliced
- 5 tbsp ginger garlic paste
- 2 tbsp tomato paste
- 2 tbsp yogurt
- 2 green pepper green chili pepper
- 1 cup water
Whole spices
- 1 tsp cumin seeds
- 1 bay leaf
- 4 cloves
- 2 black cardamoms
- 1 cinnamon stick
Powdered spices
- 1½ tsp red chili powder
- 1 tsp red chili flakes
- 2 tsp coriander powder
- ½ tsp turmeric powder
- ¼ tsp garam masala powder
- ½ tsp black pepper
- 1 tsp kosher salt or as needed
Garnish
- 1 tbsp cilantro finely chopped
- 1 tbsp ginger cut julienne
Instructions
- In a medium-sized pot, on medium heat, add olive oil, and let it heat up.
- Add onion sauté the onion until golden.
- Next add green pepper now sauté the onion until its brown.
- Next add the whole spices and sauté that for 10 seconds.
- Now add chicken until it changes color.
- Next add powdered spices, salt, yogurt, and tomato paste.
- Add chickpeas and mix everything well.
- Now add water and mix well for 1 minute.
- Now cover and let it cook for medium-low for 15-20 minutes or until the chicken is done.
- Garnish with cilantro and ginger.
- Serve it hot with a warm chapati.
- Enjoy!
Derby Dave says
A really nice sauce and spicing in this recipe. I was surprised it came together so quickly. A thumbs up from everyone at the table and clean plates all round.
Sarah Mirza says
Thank you so much means alot! Be sure to try our other recipes as well! <3