Easy Murgh Cholay – Chicken Cholay

A tried and tested easy Murgh Cholay Recipe by Food Fusion. How can you go wrong with it. #HappyCookingToYou #FoodFusion

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  • Water as required
  • Choley (Chickpeas) 1 Cup
  • Water 5-6 Cups or as required
  • Namak (Salt) ½ tbs
  • Ghee (Clarified butter) 3-4 tbs
  • Pyaz (Onion) sliced 2 medium
  • Chicken mix boti 500g
  • Adrak lehsan (Ginger garlic) crushed ½ tbs
  • Dhania powder (Coriander powder) 1 tsp
  • Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
  • Haldi powder (Turmeric powder) ½ tsp
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Namak (Salt) ½ tsp or to taste
  • Water 3 tbs or as required
  • Tomato paste 2 tbs
  • Dahi (Yogurt) whisked 3 tbs
  • Chickpea water 1 & ½ Cup or as required
  • Lemon juice 1 & ½ tbs
  • Garam masala powder 1 tsp
  • Hari mirch (Green chillies) 3
  • Hara dhania (Fresh coriander) chopped


In a bowl,add water,chickpeas & soak for overnight then strain & rinse with tap water.

In a pressure cooker,add chickpeas,water,salt,mix well & bring it to boil,cover & pressure cook until its tender (approx. 12-15 minutes) then strain,set aside & reserve chickpea stock for later use.

In a pot,add clarified butter & let it melt.

Add onion & fry until golden.

Add chicken & mix well until it changes color.

Add ginger garlic,mix well & cook on medium flame for 2-3 minutes.

Add coriander powder,Kashmiri red chilli powder,turmeric powder,red chilli powder,salt,mix well & cook for a minute.

Gradually add water,mix well & cook for 3-4 minutes.

Add tomato paste,yogurt,mix well & cook for 2-3 minutes.

Now add reserved chickpea stock/ water,mix well & bring it to boil,cover & cook on low flame until chicken is tender & oil separates (8-10 minutes).

Add boiled chickpeas & mix well.

Add lemon juice & mix well.

Add garam masala powder,green chillies,cover & simmer on low flame for 3-4 minutes.

Garnish with fresh coriander & serve with naan.

Recipe By: Kanwal Mohsin

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