Lahore’s most famous dish murgh cholay (Chicken and Chickpea Curry) is utterly tasty and spicy dish. Its prepared in chicken, chick peas with different spices. It goes great with naan or boiled rice.
Check it out the Murgh Choly Recipe Here!!
Prep Time:15 minutes
Cook Time:40 minutes
Difficulty Level: Medium
- 1 kg chicken
- 2-1/2 cups boiled chick peas
- 1/8 cup pink lentil ( masoor dal), soaked in water for 30 minutes
- 2 cups chicken stock (yakhni)
- 2 onions, chopped
- 1 tomato
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 teaspoon crushed red chili
- 1 teaspoon red pepper
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 4 tbsp fresh coriander leaves,chopped
- 2 green chilies
- 1/2 cup Oil or ghee
In a vessel, put half cup of oil and fry onions in it until brown.
Then add garlic-ginger paste and green chillies. Fry for 1 minute and then add the spices; stir for 2-3 seconds.
Now, add the tomatoes and put enough water to allow the tomatoes to tenderize.
When the tomatoes are tender, add chicken and allow the chicken to cook in its own water on medium heat.
Let the water dry up.
Add chickpeas, pink lentil (masoor dal) to the cooked chicken.
Mix well and cook for a few minutes.
Now add chicken stock to make the gravy.
Cook for 20 minutes or until gravy is thickened. Dish it out.
Garnish with coriander leaves and green chilies. Murgh Cholay is ready to serve.
- Serve with hot naan or chapatis and salad.
If you like Murgh Cholay Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouthwatering Murgh Cholay , do share with us and we would be glad to give it a try.
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