Entree: Pakistan – Punjab – مرغ چولے ➤ Murgh Cholay (Chicken and chickpeas simmered in a Punjabi spiced tomato-onion gravy)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
45 min
Total
1 hr 15 min
Ingredients
- 2 lb (900 g) chicken, bone-in, cut into serving pieces
- 1 cup (200 g) dried chickpeas, soaked overnight and drained (or 2 cups/340 g cooked chickpeas)
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, thinly sliced
- 1 tbsp (15 g) ginger-garlic paste (or 1 tbsp each minced ginger and garlic)
- 2 medium tomatoes, chopped (about 1.5 cups / 360 g) or 1 cup (240 g) canned crushed tomatoes
- 2–3 green chilies, slit
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (2.5 g) red chili powder or Kashmiri chili powder (adjust to taste)
- 1 tsp (2.5 g) garam masala
- 1 tsp (5 g) salt, or to taste
- 3 cups (720 ml) water or chicken stock
- 1/2 cup (120 ml) plain yogurt, whisked (optional, for richness)
- 1 tbsp (15 ml) lemon juice (optional)
- 1/4 cup (15 g) fresh cilantro, chopped for garnish
Instructions
1. If using dried chickpeas, soak overnight and drain. In a large pot or pressure cooker, heat oil or ghee over medium heat and fry sliced onions until deep golden brown.
2. Add ginger-garlic paste and cook 1–2 minutes until fragrant. Stir in ground coriander, cumin, turmeric, and red chili powder; cook briefly to bloom the spices.
3. Add chopped tomatoes and cook until they break down and the oil separates slightly, about 6–8 minutes. If using yogurt, whisk and add now, stirring to combine.
4. Add chicken pieces and browned spices, stirring to coat. Add drained chickpeas and pour in water or stock. Bring to a simmer.
5. Cover and cook until chicken and chickpeas are tender, about 35–45 minutes on the stove or 15–20 minutes in a pressure cooker after it reaches pressure. Add water as needed for desired gravy consistency.
6. Stir in garam masala and lemon juice, adjust salt and heat. Garnish with chopped cilantro and serve hot with naan, roti, or steamed rice.
