How to Make Lahori Murgh Cholay Like a Pro: Full Recipe Inside
Lahori Murgh Cholay is a popular Punjabi dish often enjoyed at breakfast or lunch. It features tender chicken cooked with soft chickpeas in a spiced tomato-based gravy. The dish is full of regional flavors and best served with naan or parathas.
Servings: 5 Persons
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients
For the Chicken and Chickpeas
- Chicken: 1 kg, bone-in pieces
- Tip: Always choose fresh chicken with pinkish flesh and no unpleasant odor. Ask your butcher for medium-sized pieces for curries.
- Chickpeas (Cholay): 1.5 cups, dried or 2 cups canned
- Tip: If using dried chickpeas, soak them overnight for faster cooking and a softer texture. Canned chickpeas are convenient but rinse thoroughly to remove excess salt.
For the Curry Base
- Onions: 2 large, finely chopped
- Tip: Use red onions for a deeper flavor, and chop them evenly for uniform cooking.
- Tomatoes: 4 medium, blended into a puree
- Tip: Ripe tomatoes with soft skin give a richer gravy.
- Ginger-Garlic Paste: 2 tablespoons
- Tip: Freshly made paste is more aromatic and flavorful than store-bought.
- Green Chilies: 2-3, slit
- Yogurt: ½ cup, whisked
- Tip: Use full-fat yogurt for creaminess and tang.
Spices
- Turmeric Powder: ½ teaspoon
- Red Chili Powder: 1 teaspoon (adjust to taste)
- Coriander Powder: 1 teaspoon
- Cumin Seeds: 1 teaspoon
- Garam Masala: ½ teaspoon
- Salt: To taste
- Cooking Oil: ½ cup
For Garnish
- Fresh coriander leaves, chopped
- Ginger juliennes
- Lemon wedges
Step-by-Step Recipe
Step 1: Prepare the Chickpeas
- For Dried Chickpeas:
- Soak them overnight in water with a pinch of baking soda.
- Boil in fresh water until tender (about 30 minutes). Drain and set aside.
Why? Soaking and boiling soften the chickpeas, ensuring they absorb the flavors of the gravy.
- For Canned Chickpeas:
- Rinse thoroughly under running water and set aside.
Step 2: Cook the Chicken
- Heat oil in a large pot or karahi on medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onions and sauté until golden brown (8-10 minutes).
Why? Well-browned onions are the base for a rich and flavorful curry. - Add ginger-garlic paste and sauté for 1-2 minutes until fragrant.
- Stir in turmeric, red chili powder, and coriander powder. Cook for a minute to release the spices’ aroma.
- Add chicken pieces and sauté for 8-10 minutes until they turn white and begin to brown.
Why? Browning seals the chicken’s juices and enhances flavor.
Step 3: Prepare the Gravy
- Add tomato puree and cook until the oil separates from the mixture (10 minutes).
Why? This ensures the raw flavor of tomatoes is gone, and the gravy thickens. - Stir in the whisked yogurt, a little at a time, to prevent curdling. Cook for 5 minutes.
- Add boiled chickpeas, mix well, and pour 1-2 cups of water. Cover and simmer for 15 minutes.
Why? Simmering allows the flavors to meld, and the chickpeas soak up the spices.
Step 4: Finishing Touches
- Add garam masala and green chilies. Mix gently.
- Simmer for another 5 minutes. Taste and adjust seasoning if needed.
Step 5: Garnish and Serve
- Transfer to a serving dish. Garnish with coriander leaves, ginger juliennes, and lemon wedges.
- Serve hot with naan, parathas, or steamed rice.
Tips for Success
- Fresh Ingredients: Fresh chicken and good-quality chickpeas make all the difference in taste.
- Balance Spices: Lahori food is bold but balanced. Adjust spices according to your taste.
- Simmering: Slow cooking enhances the flavor of this dish.
Health Notes
- Chickpeas are rich in protein and fiber, making this dish wholesome.
- If you’re watching your fat intake, reduce the oil or use less ghee.
- People with acidity issues should consume this in moderation due to the spices and tomatoes.