30-Minute Pakistani Murgh Cholay

30-Minute Pakistani Murgh Cholay is easy, quick, and flavorful. It's a very Punjabi dish that comes together in no time.

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.

When I was a baby, my dad was based in Punjab for work, and that’s where he fell in love with this recipe. You could say I inherited my love for it from him. He still talks about those days — the warmth of the dhabas, the aroma of freshly cooked food, and how every meal felt like a celebration of flavor.

He often tells me stories of sitting on a charpai, enjoying a hot plate of Dal Makhni or Saag with freshly made makki di roti, while the winter sun hit just right.

Now, every time I make this dish, I can almost hear his voice describing those Punjab days — and I can’t help but smile, knowing that a part of that nostalgia lives on in my kitchen too.

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!!!

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5 from 1 vote

30-Minute Pakistani Murgh Cholay

30-Minute Pakistani Murgh Cholay is Chicken and Chickpea Curry, also known as Murgh Chana. It's easy and quick comes together in 30 minutes.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: chicken chana, chicken cholay, murgh chana, murgh cholay

Servings: 4 people

Calories: 78kcal

Author: Sarah Mirza

1x2x3x

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!

Video

Nutrition

Serving: 1serving | Calories: 78kcal | Carbohydrates: 2g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 43mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 13mg | Calcium: 20mg