Yields:
2 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
45 Mins
Total Time:
1 Hr
Murgh Cholay is a chicken and chickpea curry which originates from the city of Lahore in Pakistan. It’s a surprisingly simple dish to make and this video will give you a quick overview of what you need to do to have this for dinner at home tonight! This is best served with bread, but can equally be eaten with rice, try it out and let me know what you think!
Ingredients
Adjust Servings
Instructions
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Pre-heat a pan on high heat, add chicken pieces and fry until slightly browned.
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Remove chicken from pan, leaving oil. Add the cumin seeds, fry until they pop and then add onions. Turn temperature to medium.
- When onions are softened and translucent, add ginger and garlic pastes and fry for a few minutes.
- Add in tomato puree and chopped tomatoes, cook until the tomatoes have become soft and broken down, and mixture starts to thicken.
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Add the spices: Cumin powder, coriander powder, chilli powder, turmeric, and garam masala. Allow the masala to release its flavours and the mixture to thicken a little.
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Return chicken to the pan with the yogurt and coat carefully with the mixture. Cook until the oil starts to separate.
- Add about 1/3-1/2 cup of water. Lower the temperature to a low medium, cover and simmer for 15-20 minutes.
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Drain the chickpeas and add them to the mixture. Stir through. Add a little more water if necessary. Use a potato masher to mash a few chickpeas for a thicker sauce if preferred.
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