Murgh Cholay (مرغ چولے)

Murgh Cholay is a delightful Pakistani and North Indian dish that blends chicken and chickpeas in an aromatic medley of spices. This substantial dish is great for sharing during family meals or on special occasions. The chicken is tender, and the chickpeas are creamy, making it a flavorful combination that pairs well with rice or naan. With a harmonious mix of spices, Murgh Cholay promises to be a cherished addition to any recipe collection.

Ingredients

• 1 lb chicken, boneless, cut into small pieces
• 2 cans chickpeas, drained and rinsed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1/4 cup tomato paste
• 1/2 cup water
• 2 tbsp oil
• salt
• black pepper
• 2 tbsp fresh coriander, chopped

Instructions

1. Heat oil in a pan over medium-high heat and sauté onions until golden brown, about 5 to 7 minutes.
2. Add garlic, ginger, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook, stirring continuously, for 2 minutes until fragrant.
3. Add chicken pieces and cook, stirring occasionally, until they are browned on all sides, about 5 to 7 minutes.
4. Stir in tomato paste and chickpeas, then add water. Season with salt and black pepper. Cover the pan and let it simmer for 20 minutes over low heat to allow the flavors to meld and the chicken to cook through.
5. Sprinkle garam masala and freshly chopped coriander over the dish before serving. Serve warm with rice or naan.

Keywords: Chickpeas, One-Pot Meal, Spices

Spice Rack: Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder, Garam Masala

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