Murgh Cholay / Chicken and Chickpea Curry by @samsweetandspicetreats

45 min
Medium

6 servings

🫛

250 g

Boiled Chickpeas

🍗

1 kg

Chicken

🛢️

0.5 cup

Oil

🧅

300 g

Onions

🫚

15 ml

Ginger Paste

🧄

15 ml

Garlic Paste

🌶️

15 ml

Green Chili Paste

🟡

2.5 ml

Turmeric Powder

⚫

15 ml

Black Pepper Powder

🧂

15 ml

Garam Masala Powder

🌶️

15 ml

Crushed Chili Flakes

🟤

23 ml

Roasted Cumin Powder

🌶️

20 g

Green Chilies

🧂

6 g

Salt

🛢️

0.25 cup

Oil

🌶️

15 ml

Kashmiri Red Chili Powder

Preparation Steps

  1. Step 1/15

    Thinly slice 2 onions and measure all remaining ingredients.

    onions
    boiled chickpeas
    chickpea cooking water
    chicken pieces
    cooking oil
    ginger paste
    garlic paste
    green chili paste
    turmeric powder
    black pepper powder
    garam masala
    crushed chili flakes
    roasted cumin powder
    green chilies
    salt
    cooking oil for tempering
    🌶️Kashmiri red chili powder
    🔪chef's knife
    🪵cutting board
    🥛measuring cups
    🥄measuring spoons

  2. Step 2/15

    Heat 1/2 cup cooking oil in a large pot over medium heat. Fry the sliced onions until deep golden brown.

    cooking oil
    onions
    🍲large pot
    🥄wooden spoon
    🥄slotted spoon

  3. Step 3/15

    Remove the fried onions with a slotted spoon and set them aside. Leave the flavored oil in the pot.

    onions
    cooking oil
    🍲large pot
    🥄slotted spoon

  4. Step 4/15

    Add 1 tablespoon ginger paste and 1 tablespoon garlic paste to the hot oil. Fry for 30 to 60 seconds until fragrant.

    ginger paste
    garlic paste
    🍲large pot
    🥄wooden spoon

  5. Step 5/15

    Add 1 tablespoon green chili paste and stir it into the aromatics. Cook for 30 seconds.

    green chili paste
    🍲large pot
    🥄wooden spoon

  6. Step 6/15

    Add 1 kg chicken pieces to the pot and stir to coat them in the spice pastes. Fry for 5 minutes over medium-high heat.

    chicken pieces
    🍲large pot
    🥄wooden spoon

  7. Step 7/15

    Return the fried onions to the chicken. Stir until the onions are evenly distributed.

    onions
    chicken pieces
    🍲large pot
    🥄wooden spoon

  8. Step 8/15

    Add 1/2 teaspoon turmeric powder, 1 tablespoon black pepper powder, 1 tablespoon garam masala, 1 tablespoon crushed chili flakes, 1 1/2 tablespoons roasted cumin powder, and salt. Stir and fry the spices for 5 minutes.

    turmeric powder
    black pepper powder
    garam masala
    crushed chili flakes
    roasted cumin powder
    salt
    🍲large pot
    🥄wooden spoon

  9. Step 9/15

    Pour in 1 cup chickpea cooking water and stir the curry. Simmer uncovered for 10 minutes.

    chickpea cooking water
    🍲large pot
    🥄wooden spoon

  10. Step 10/15

    Add 1 1/2 cups boiled chickpeas and stir gently. Simmer for 5 minutes.

    boiled chickpeas
    🍲large pot
    🥄wooden spoon

  11. Step 11/15

    Mash a small portion of the chickpeas against the side of the pot to thicken the gravy. Add a little water only if the gravy becomes too dry.

    boiled chickpeas
    chickpea cooking water
    🍲large pot
    🥄wooden spoon

  12. Step 12/15

    Cover the pot with a lid and simmer the curry for 5 minutes. Check that the chicken is cooked through before turning off the heat.

    chicken pieces
    🍲large pot
    🫕lid

  13. Step 13/15

    Heat 1/4 cup cooking oil for tempering in a small saucepan. Add 1 tablespoon Kashmiri red chili powder and stir briefly.

    cooking oil for tempering
    🌶️Kashmiri red chili powder
    🥘small saucepan
    🥄wooden spoon

  14. Step 14/15

    Pour the hot chili tempering over the chicken and chickpea curry. Garnish with 2 green chilies.

    cooking oil for tempering
    🌶️Kashmiri red chili powder
    green chilies
    🥘small saucepan
    🍲large pot

  15. Step 15/15

    Serve the Murgh Cholay hot with naan or chapati.

Composition

Ingredients

Types

Legumes, Vegetables, Herbs, Spices, Seasoning

Ingredients

Boiled chickpeas, Chicken, Oil, Onions, Ginger paste, Garlic paste, Green chili paste, Turmeric powder, Black pepper powder, Garam masala powder, Crushed chili flakes, Roasted cumin powder, Green chilies, Salt, Kashmiri red chili powder

Allergens

to inform

Dietetics

Dietary regimen

High protein, Dairy free, Gluten free, Halal

Calories

610 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 28g, Fat: 36g, Fiber: 7g

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 720mg, Sodium: 640mg, Calcium: 75mg

Vitamins

Vitamin B6: 0.8mg, Vitamin C: 16mg, Vitamin A: 220IU, Folate: 115mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, slotted spoon, wooden spoon, measuring cups, measuring spoons, large pot, small saucepan, lid

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Curry

Occasions

Lunch, Dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian, Punjabi

Geographic

Pakistan, Lahore

Various

Aspect

Texture

Thick, Tender, Saucy, Soft

Flavors

Spicy, Savory, Aromatic, Earthy, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool promptly,Store in an airtight container,Reheat until piping hot), freezer : 2 to 3 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Reheat gently with a little water if needed)