Murgh Cholay is a hearty Pakistani dish that combines chicken with chickpeas in a spicy tomato-based curry. The dish is a staple in Pakistani cuisine, known for its robust flavors and satisfying nature. It is often served with rice or a variety of bread, making it a complete meal that is both filling and flavorful. Often enjoyed as a weekend brunch or during special occasions, Murgh Cholay is beloved for its ability to bring people together over a shared love of rich, aromatic spices.
Ingredients You’ll Need
- 500g chicken, cut into pieces
- 2 cups cooked chickpeas
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 3 tbsp oil
- Fresh coriander, chopped for garnish
Step-by-Step Instructions
- Heat oil in a pot over medium heat. Add onions and sauté until golden.
- Add ginger-garlic paste and sauté for another minute.
- Add chicken pieces and fry until they start to brown.
- Stir in chili powder, turmeric, coriander powder, and salt. Add tomato puree and cook until oil begins to separate from the masala.
- Add cooked chickpeas and enough water to cover. Bring to a boil, then reduce heat and simmer for 20-30 minutes until the chicken is tender.
- Sprinkle garam masala and simmer for another 5 minutes.
- Garnish with chopped coriander and serve hot with naan or rice.
Unlock the secrets to creating the flavorful Murgh Cholay with our comprehensive guide. This recipe combines the robust textures of chickpeas with the succulence of chicken, all simmered in a rich, spicy gravy infused with traditional spices like garam masala, cumin, and coriander. Learn how to balance the spice levels to suit your taste while ensuring that the chicken and chickpeas are perfectly cooked to absorb the array of flavors. This dish is a staple in Pakistani cuisine, often served with naan or basmati rice, making it a perfect choice for a comforting family meal or a festive gathering.
