Murgh Choley (Chicken Chickpea Gravy)

  • on August 27, 2019
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Murgh Cholay (Chicken Chickpea Curry)

Murgh Choley is a Punjabi cuisine delicacy popular for its tangy spicy tomato based gravy. I took the recipe from my mother who tried this dish at a friends house and made it at home and we fell in love with it. Later I tweaked it to fit my family’s preference. It wasn’t something we grew up eating honestly, it wasn’t until after we moved to the States that we started cooking Pakistani food that was more popular outside of the Karachi where I grew up.

Lets get straight into the ingredients needed for this recipe.

Ingredients:

  • 8 pcs bone-in Chicken
  • 1 Tbsp ginger garlic paste
  • 1/4 tsp crushed pepper
  • 1/2 tsp paprika
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 tbsp roasted cumin and coriander powder
  • salt to taste
  • 1 large onion
  • 2 medium tomatoes
  • 1 can low sodium chickpeas
  • 1 tbsp lemon juice
  • 1 cup water
  • 1/2 tsp chaat masala
  • cilantro for garnish

Directions:

  • Heat oil in a skillet, to this add finely diced onions.
  • Once the onions are golden brown, add the chicken to the skillet. Brown the chicken on both sides.
  • Now add ginger and garlic to the the chicken and mix well.
  • Season the chicken with salt, crushed pepper, paprika, garam masala, turmeric, cayenne, roasted cumin and coriander powder. Mix well!
  • Now add the tomatoes to the skillet, mix, put the flame on high, cover the skillet to steam cook the tomatoes for 3 to 5 minutes.
  • At this point add your chickpeas and lemon juice and stir to combine. Now add 1 cup water to make the gravy.
  • Cover the pot and cook on medium high for 3 to 5 minutes.
  • Check on the gravy, if its your desired consistency, turn off the flame. Sprinkle it with some chaat masala and garnish with cilantro.
  • Your gravy is ready!
  • Serve it with steamed rice or roti and salad.

Tips:

  1. Most important step to achieve a solid gravy base is the perfect browning of the onions. If you nail this step you will always end up with the best gravy. Make sure your onion are golden brown, slightly crispy before you add your chicken.
  2. Make sure to use fresh ginger garlic whenever you can.
  3. If you leave your tomatoes in big quarters, add them to your gravy and steam them, the skin will come right off and you can pick the tomato skin out of the gravy.
  4. The process of burning excess water out of the gravy is called “bhunna” (bhun-n-na) which is very critical in south Asian cuisine. When you burn the excess water out of the gravy which is very critical and one the most important finishing touches to your gravy. You have to be very careful while you are doing that so you don’t end up burning your gravy.
  5. The gravy is finished when you see the oil and water separate from each other and oil starts to surface around the skillet.

 

I hope you guys enjoy cooking this delicious Punjabi delicacy for your family. Please don’t forget to share with family and friends. Recipe video is attached below 👇🏼

Murgh Cholay (Chicken Chickpea Curry)

Murgh Cholay is a Punjabi delicacy and is loved for its spicy and tangy flavors.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Pakistani
Keyword: chicken chickpea, chicken cholay, murgh choley, murgh cholian
Servings: 4 People
Author: Fatima Maniya

Ingredients

  • 8 pcs Bone-in Chicken
  • 1/4 cup Oil
  • 1 tbsp ginger garlic
  • 1 large onion finely diced
  • 2 medium tomatoes diced
  • 1 can chickpeas drained and washed low sodium
  • 1/4 tsp crushed red pepper
  • 1/2 tsp paprika
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 tbsp roasted cumin coriander powder
  • 1 tbsp lemon juice
  • 1/2 tsp chaat masala
  • 1 cup water
  • salt to taste
  • cilantro for garnish

Instructions

  • Heat oil in a skillet, to this add finely diced onions.
  • Once the onions are golden brown, add the chicken to the skillet. Brown the chicken on both sides.
  • Now add ginger and garlic to the the chicken and mix well.
  • Season the chicken with salt, crushed pepper, paprika, garam masala, turmeric, cayenne, roasted cumin and coriander powder. Mix well!
  • Now add the tomatoes to the skillet, mix, put the flame on high, cover the skillet to steam cook the tomatoes for 3 to 5 minutes.
  • At this point add your chickpeas and lemon juice and stir to combine. Now add 1 cup water to make the gravy.
  • Cover the pot and cook on medium high for 3 to 5 minutes.
  • Check on the gravy, if its your desired consistency, turn off the flame. Sprinkle it with some chaat masala and garnish with cilantro.
  • Your gravy is ready!
  • Serve it with steamed rice or roti and salad.

Video

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