If you’re in the mood for genuine Lahori street food, Murgh Cholay is a perfect choice. This dish is a flavorful mix of chicken and chickpeas, cooked in a spicy, fragrant sauce. It’s a classic part of Pakistani cooking.
Murgh Cholay recipe is a key breakfast dish from Lahore, known for its unique and delicious taste. It combines soft chicken with filling chickpeas in a rich, spicy sauce full of flavor. This dish isn’t just food, it’s a way to bring people together. Despite its simple ingredients, chicken and chickpeas, it offers a rich taste and comforting feeling, perfect for a lazy weekend breakfast or a special morning. Murgh Cholay celebrates the heart of Pakistani food culture, offering not only a filling meal but also a glimpse into the country’s hospitality and traditions.
So, if you want to start your day with something truly memorable, this famous Pakistani breakfast dish is a great choice.
Ingredients used in murgh cholay recipe
To make authentic Murgh Cholay recipe, you need these key ingredients to capture its true flavor:
- Chicken: 1 kg, preferably bone-in pieces for deeper flavor.
- Chickpeas: 2 cups, soaked overnight and boiled until tender.
- Onions: 2 medium, finely chopped for a base that’s both sweet and pungent.
- Tomatoes: 3 large, pureed, adding a tangy, juicy backdrop.
- Ginger-garlic paste: 2 tablespoons, for that indispensable, aromatic punch.
- Chili powder: 1 tablespoon, adjustable to taste, for heat and color.
- Turmeric powder: ½ teaspoon, offering earthy notes and golden hue.
- Garam masala: 1 teaspoon, a magical blend that’s key to the dish’s signature warmth.
- Salt: to taste, anchoring all the flavors together.
- Oil: ½ cup, for sautéing and bringing out the richness of spices.
- Fresh coriander and green chilies: for garnishing, offering a burst of freshness.
Cooking Tools required for strawberry shake recipe
For cooking Murgh Cholay recipe well, make sure you have these cooking tools ready:
- Large Cooking Pot: Ideal for accommodating all the ingredients and allowing them to simmer to perfection. It’s the cornerstone of cooking this dish.
- Frying Pan: Perfect for sautéing the onions and spices, ensuring they reach their full flavor potential.
- Blender: Essential for pureeing tomatoes to create a smooth, vibrant base for your curry.
- Wooden Spoon: Your ally in mixing, ensuring even cooking without damaging the pot’s surface.
- Measuring Cups and Spoons: Precision is key in balancing the flavors, making these tools invaluable.
- Strainer: For rinsing chickpeas and ensuring they’re perfectly prepared for cooking.
How to make murgh cholay recipe: Step by step process;
Making Murgh Cholay recipe, a flavorful Pakistani dish, involves following these simple steps:
- Prepare the Chickpeas: Begin by rinsing the soaked chickpeas. Then, in a large pot, boil them until tender. This could take up to an hour, depending on their size and age.
- Cook the Chicken: Heat half the oil in a large cooking pot over medium heat. Add the chicken pieces and lightly brown them on all sides. Remove the chicken and set aside.
- Sauté the Onions: In the same pot, add the remaining oil and sauté the onions until golden. Stir in the ginger-garlic paste, frying until the raw smell disappears.
- Add Tomatoes and Spices: Incorporate the pureed tomatoes into the pot, cooking until the oil starts to separate. Mix in the chili powder, turmeric, and salt, cooking for a few minutes to blend the flavors.
- Combine Chicken and Chickpeas: Return the chicken to the pot, adding the boiled chickpeas. Stir well, ensuring the chicken and chickpeas are fully coated with the spice mixture.
- Simmer: Add enough water to cover the mixture and bring to a boil. Then, reduce the heat and simmer for about 30 minutes, or until the chicken is tender and the flavors are well melded.
- Garnish and Serve: Finish by sprinkling garam masala over the dish and garnish with chopped fresh coriander and sliced green chilies. Serve hot with naan or rice.
Expert Tip
A transformative tip is to lightly roast the chickpeas before boiling them. Toss the soaked chickpeas in a dry pan over low heat for a few minutes until they’re slightly golden. This roasting process deepens their nutty flavor and adds an unexpected layer of depth to the Murgh Cholay recipe. Roasting chickpeas enhances their texture and flavor complexity, ensuring they don’t just absorb the spices but contribute to the dish’s overall taste profile. This simple step elevate your Murgh Cholay from good to unforgettable, solving the common problem of dishes tasting flat or one-dimensional. Plus, it introduces an element of texture variation that’s key in creating more engaging and satisfying meals.
Serving Tips
Enhance your Murgh Cholay recipe meal with these tasteful side dishes:
- Naan Bread: Soft and fluffy, naan bread is ideal for scooping up the rich, spicy sauce of the Murgh Cholay.
- Basmati Rice: A bed of fragrant basmati rice complements the robust flavors, offering a soothing balance.
- Raita: A cool and creamy yogurt-based sauce with cucumber or mint can provide a refreshing contrast to the dish’s heat.
- Salad: A simple salad with fresh vegetables, such as tomatoes, cucumbers, and onions, dressed with lemon juice, can add a crisp, light side.
- Pickles (Achaar): Pakistani pickles, with their tangy and spicy kick, enhance the meal’s complexity and excitement.
Check more related recipes
Punjabi Chanay Recipe
Halwa Puri with Chanay Recipe
Aloo Paratha Recipe
Chicken Kali Mirch Recipe
Green Chicken Recipe
Storage Instructions
Preserving the taste and quality of Murgh Cholay for later enjoyment requires proper storage and reheating techniques:
To Store:
Allow the Murgh Cholay to cool to room temperature. Transfer it into an airtight container and refrigerate for up to 3 days or freeze for up to 1 month. This method preserves the flavors and prevents contamination.
To Reheat:
Thaw overnight in the refrigerator if frozen. Reheat on the stove over medium heat, stirring occasionally, until thoroughly warmed. If necessary, add a little water to adjust the consistency. This ensures the Murgh Cholay remains moist and flavorful, just like when it was freshly made.
Conclusion
Here is your Murgh Cholay—a dish that stands tall in the rich tapestry of Pakistani cuisine. This recipe not only promises to bring the authentic flavors of Pakistani breakfast to your table but also offers a journey through the vibrant culture and traditions of Pakistan. Perfect for any day of the week, Murgh Cholay serves as a tasteful, flavorful, and comforting meal that brings people together, creating memories over shared plates. This Pakistani breakfast recipe, with its deep flavors and satisfying textures, is more than just food; it’s a celebration of heritage and a testament to the power of good eating to bring joy and unity. Whether you’re cooking for one, a family, or a gathering of friends, Murgh Cholay is sure to impress and satisfy.
Share your creation with me and also with your loved ones or enjoy the fruits of your labor in a quiet moment of reflection.
Frequently asked questions
Can I make Murgh Cholay with canned chickpeas instead of dried?
Absolutely! Canned chickpeas are a great time-saver and can be used in this recipe. Just remember to rinse and drain them thoroughly before adding them to the dish. You may need to adjust the cooking time slightly, as canned chickpeas are already cooked and won’t require as long to become tender.
What is murgh cholay in english?
Murgh Cholay translates to “Chicken with Chickpeas” in English, combining chicken and chickpeas in a flavorful gravy.
How long to soak chole?
Chickpeas should be soaked for at least 8-10 hours, or overnight, to ensure they cook properly and become tender.
Which type of chana is best?
Murgh Cholay: Chicken Chickpea Curry
Ingredients
- Chicken: 1 kg preferably bone-in pieces for deeper flavor.
- Chickpeas: 2 cups soaked overnight and boiled until tender.
- Onions: 2 medium finely chopped for a base that's both sweet and pungent.
- Tomatoes: 3 large pureed, adding a tangy, juicy backdrop.
- Ginger-garlic paste: 2 tablespoons for that indispensable, aromatic punch.
- Chili powder: 1 tablespoon adjustable to taste, for heat and color.
- Turmeric powder: ½ teaspoon offering earthy notes and golden hue.
- Garam masala: 1 teaspoon a magical blend that's key to the dish's signature warmth.
- Salt: to taste anchoring all the flavors together.
- Oil: ½ cup for sautéing and bringing out the richness of spices.
- Fresh coriander and green chilies for garnishing offering a burst of freshness.
Instructions
- Prepare the Chickpeas: Begin by rinsing the soaked chickpeas. Then, in a large pot, boil them until tender. This could take up to an hour, depending on their size and age.
- Cook the Chicken: Heat half the oil in a large cooking pot over medium heat. Add the chicken pieces and lightly brown them on all sides. Remove the chicken and set aside.
- Sauté the Onions: In the same pot, add the remaining oil and sauté the onions until golden. Stir in the ginger-garlic paste, frying until the raw smell disappears.
- Add Tomatoes and Spices: Incorporate the pureed tomatoes into the pot, cooking until the oil starts to separate. Mix in the chili powder, turmeric, and salt, cooking for a few minutes to blend the flavors.
- Combine Chicken and Chickpeas: Return the chicken to the pot, adding the boiled chickpeas. Stir well, ensuring the chicken and chickpeas are fully coated with the spice mixture.
- Simmer: Add enough water to cover the mixture and bring to a boil. Then, reduce the heat and simmer for about 30 minutes, or until the chicken is tender and the flavors are well melded.
- Garnish and Serve: Finish by sprinkling garam masala over the dish and garnish with chopped fresh coriander and sliced green chilies. Serve hot with naan or rice.
Notes
Aleezay Khan
I am Aleezay Khan, I enjoy experimenting with flavors, giving traditional Pakistani dishes a modern twist. Join me on a tasty journey where classic meets contemporary, creating unforgettable food adventures.