Lahori Murgh Cholay Recipe - Yummy Traditional

Lahori Murgh Cholay Recipe


Lahori Murgh Cholay | Chana Murgh is one of the most popular dishes of Punjab, Road Side vendors are selling this stuff in all seasons in parks, in bazaars in Industrial areas. Cholay means Kabuli Channa in Punjabi and Murgh Means Chicken, Lahori Murgh Cholay, is a traditional, aromatic, spiced Pakistani recipe which originated from the historical city of Lahore and is a significant part of the Punjabi cuisine. Lahore is a city rich in culture and this is a dish that combines chicken and chickpeas in a flavorful sauce resulting in a finger-licking curry that goes well with naanparatha or rice

I used frozen chickpeas you can use canned chickpeas or freshly boiled chickpeas, as well as I used desi ghee to make Lahori murgh cholay, that I always prefer to use in all kind of traditional cookings additionally I used homemade murghcholay spice powder of which you can get the link to click on it so let's begin with step by step photos...

We need:


    Preparation of Lahori murgh cholay:
    To prepare this recipe first we thoroughly clean and rinse the chicken pieces


    If you are using freshly boiled chickpeas, then soak them overnight with baking soda water in the morning thoroughly wash them under the running water and soft boil them in 1-litre water with little baking soda


    Additionally can be used canned chickpeas but you must discard chickpeas water don’t use them at all


    Take all ingredients and prepare them


    How to make garnishing oil?
    To prepare to garnish red oil pour oil along with paprika in a saucepan, whisk them together, place on stove and constantly keep whisking till turns to well heated 


    Strain the oil through a strainer, keep aside
    Note, you can preserve this oil in the freezer before serving you can garnish any kind of curry with this oil  


    Cooking chicken curry:
    Heat the ghee in a pot and put onion slices, saute the onion for 5 minutes


    Add ginger garlic paste fry them with onion then put chicken pieces, fry chicken until changes its colour, then pour little water


    Bring the chicken to boil, cover with the lid and allow to cook until 80% done


    Remove the lid and turn off the flame,set aside 

    Making chana masala:
    Add hot and boiled water along with murgh cholay masala to the chana, stir to combine well  


    Bring it to boil on high flame,cook cholay masala around 5 minutes on high flame 


    Mixing chana with chicken curry:
    Combine cholay masala with chicken


    Stir to mix well together, bring it to boil on high flame


    Reduce the heat to medium-low and cover the lid allow to cook around 10  minutes


    Turning the flame to low and remove the lid


    Towards the end put ginger and green chillies


    Further mix well then simmer it around 2-3 minutes on very low flame


    Transfer to the serving plate and garnish with fresh coriander leaves and garnishing oil 


    Lahori murgh cholay is ready to serve hot with rotis,naan,paratha or rice

    Lahori Murgh Cholay is a traditional, aromatic Pakistani recipe which originated from the historical city of Lahore..
    1. 300g, chicken with bones
    2. 200g, chickpeas
    3. 1 large-sized, onion
    4. 2-3 tbspmurgh cholay spice powder or to taste
    5.  150ml,desi ghee/regular ghee/oil
    6. 1 tbsp, ginger garlic paste freshly ground
    7. 3-4, green chillies Julienne cut 
    8. Ginger, Julian cut
    9. 1 ½ mug, water
    10. 1 tbsp, chopped coriander leaves 
    How to make the murgh cholay?
    1. Heat the ghee in a medium pot and put sliced onion,sauté them for 5 minutes on medium flame
    2. Add freshly ground ginger garlic paste and fry them with onion on low-medium heat for 2-3 minutes
    3. Then put chicken pieces to the onion and fry them on medium flame till turns to change its colour
    4. At this stage add 1 cup water, bring it to boil then cover with the lid and cook chicken until 80% tender because we will have to further cook chicken with chickpeas
    5. Take another pot, put boiled chickpeas then add hot and boiled water along with murgh masala powder
    6. Stir to mix them well, then bring it to boil and allow to cook around 5 minutes on high flame
    7. Shift all chickpeas masala into the chicken pot, stir to combine well
    8. Bring it to boil and cover the lid
    9. Allow to cook them around 10 minutes over a medium-low flame
    10. Remove the lid and put ginger and green chillies to the murgh cholay, mix them and simmer murgh cholay for 2-3 minute
    11. Transfer to the serving plate and garnish with coriander leaves and garnishing oil
    12. Serve hot with naan,rotis,paratha or rice
    *Not be duplicated, rewritten or published without permission- Thank you! 

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