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Murgh Chholey (Chicken w/Chickpeas)

Servings 4
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 50 minutes

Ingredients

  • 250 g dried chickpeas soaked overnight and boiled until tender
  • 2 tbsp ghee clarified butter or oil
  • 2 –3 tsp butter
  • 2 medium onions thinly sliced
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 750 g chicken pieces bone-in or boneless
  • 2 tomatoes pureed
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • Salt to taste

Ground whole-spice mix:

  • 6 cloves
  • 1 –2 bay leaves
  • 2 cinnamon sticks
  • 2 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds

Instructions

  • Prepare chickpeas: Soak the chickpeas overnight. Drain, add fresh water and a pinch of salt, and boil until tender. Drain and set aside.
  • Make spice mix: Grind the cloves, bay leaves, cinnamon, cumin, peppercorns, and coriander seeds into a fine powder.
  • Sauté aromatics: Heat the ghee (or oil) in a heavy pan over medium heat. Add the sliced onions and sauté until golden brown. Stir in garlic and ginger pastes and cook for 1 minute.
  • Brown chicken: Add the chicken pieces and cook, stirring occasionally, for 7–8 minutes until sealed.
  • Build the curry: Stir in the tomato purée and continue frying for 2–3 minutes. Add the ground turmeric, coriander, red chilli powder, and the prepared whole-spice mix. Cook, stirring, until the oil begins to separate from the masala.
  • Finish with butter and liquid: Add the butter and just enough water to cover the chicken. Season with salt, bring to a gentle boil, then reduce heat, cover, and simmer for 25–30 minutes until the chicken is tender and the gravy thickens.
  • Add chickpeas: Gently fold in the boiled chickpeas and cook uncovered for 5 minutes to heat through.
  • Serve: Transfer to a serving dish and enjoy hot with rice or flatbread.

Notes

Adjust the chilli powder to suit your heat preference. Using bone-in chicken adds extra depth of flavour, but boneless chicken works for a quicker cook. For a richer finish, stir in a tbsp of cream or yoghurt at the end. Pakistani Murgh Chholey is special because it bridges comfort and boldness, street food and home kitchen, meat and legumes. It’s flavour-packed, protein rich and rooted in the Punjabi culture of Lahore.
Author: Kaukab Reza
Course: Curry, Main Dish
Cuisine: Pakistani