Entree: Pakistan – Lahore Street Food – مرغ چولے ➤ Murgh Cholay (Lahori-style braised chicken with spiced chickpeas in a rich tomato-onion gravy)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks preferred)
- 1 1/2 cups (300 g) dried chickpeas (garbanzo beans), soaked overnight and drained
- 3 tbsp (45 ml) vegetable oil or ghee
- 3 tbsp (45 g) plain yogurt (optional, for marinade)
- 1 large onion, finely sliced, approx. 8 oz (225 g)
- 2 medium tomatoes, chopped, approx. 10 oz (280 g) or 1 1/2 cups (360 g) canned crushed tomatoes
- 2 tbsp (30 g) ginger-garlic paste
- 2 green chilies, slit (adjust to taste)
- 1 tsp (3 g) turmeric powder
- 2 tsp (8 g) coriander powder
- 1 tsp (2 g) cumin powder
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (2 g) garam masala
- 1/2 tsp (2 g) ground black pepper
- 2 bay leaves
- 1 cinnamon stick (1.5 in / 4 cm)
- 4 cloves
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) chaat masala (optional, for finishing)
- Salt to taste
- 1/2 cup (15 g) fresh cilantro, chopped, for garnish
- 1/2 cup (50 g) fried onions, for garnish
- 1/4 cup (60 ml) water or reserved cooking liquid as needed

Instructions

1. Drain soaked chickpeas and place in a pot with fresh water to cover by 2 inches. Add 1 tsp salt and cook until tender, about 45–60 minutes on the stove or 20–25 minutes in a pressure cooker. Drain and reserve 1 cup (240 ml) cooking liquid.
2. Meanwhile, toss the chicken with yogurt (if using), 1 tsp salt, 1/2 tsp turmeric, 1 tsp red chili powder, and 1 tbsp ginger-garlic paste. Marinate 30 minutes to 2 hours in the refrigerator.
3. Heat 3 tbsp (45 ml) oil or ghee in a heavy skillet or deep pan over medium-high heat. Brown the marinated chicken pieces in batches, 3–4 minutes per side, until golden. Remove and set aside.
4. In the same pan, add sliced onion and sauté over medium heat until deep golden brown, about 10–12 minutes. Add remaining ginger-garlic paste and sauté 1 minute until fragrant.
5. Stir in chopped tomatoes (or crushed tomatoes), bay leaves, cinnamon, cloves, coriander powder, cumin powder, remaining turmeric, and remaining red chili powder. Cook until the tomato oil separates and the masala is fragrant, about 8–10 minutes.
6. Return browned chicken to the pan, add cooked chickpeas, garam masala, ground black pepper, and 1/2–1 cup (120–240 ml) reserved chickpea cooking liquid (or water) to reach a saucy consistency. Bring to a gentle simmer, cover, and cook 20–25 minutes until chicken is fully cooked and flavors are blended.
7. Uncover and simmer a few minutes to thicken the gravy if needed. Stir in lemon juice and adjust salt and spice levels. Sprinkle chaat masala if using.
8. Transfer to a serving dish and garnish with fried onions, chopped cilantro, and slit green chilies. Serve hot with naan, paratha, or steamed basmati rice.