Murgh Cholay Recipe

Murgh Cholay Recipe Pakistani

Want to try something new in the kitchen? Murgh Cholay Recipe is easy and healthy to make. A mix of spices with chicken and chickpeas gives this dish an authentic taste.

This hearty recipe of Murgh Cholay offers a great taste. You can also include boiled eggs and kofte in chole in place of chicken. Serve this in breakfast and lunch with hot naan.

Murgh Cholay


  • Chicken 1 kg
  • White chickpeas 500 gm
  • Pink lentil ½ cup (boiled)
  • Salt as required (divided)
  • Clarified butter 1 cup
  • Onion 2 medium
  • Ginger garlic paste 4 teaspoons
  • Red chili powder 1 teaspoon
  • Turmeric powder ½ tea spoon ¼ cup
  • Dry coriander powder ½ teaspoon
  • Kashmiri Mirch 1 teaspoon
  • Tomatoes 3 medium (chopped)
  • Yogurt ¼ cup

For Ground Masala

  • White cumin ½ teaspoon
  • Dry coriander ½ teaspoon
  • Fennel seeds ¼ teaspoon
  • Carom seeds 1 pinch
  • Dry ginger powder ¼ teaspoon
  • Cloves 3
  • Cinnamon stick 1 small
  • Black cardamom 1
  • Green cardamom 1


For Ground Masala

  1. Dry roast white cumin, dry coriander, and fennel seeds in a frying pan.
  2. Now grind all spices into powder.

For Cholay (Chickpeas)

  1. Rinse chickpeas with water 2-3 times then soak in lukewarm water overnight. Add baking soda and put a teabag in water to get a brownish color of chickpeas.
  2. Next day boil chickpeas in the same water with ½ teaspoon salt until soft and messy (don’t throw water).
  3. Mix boiled pink lentil in chickpeas and cook over slow heat for 5 minutes. Set aside.
  4. Heat clarified butter and fry chicken until color is changed. Remove chicken.
  5. In the same clarified butter fry onion until light brown. Sauté ginger garlic paste for about one minute.
  6. Now add salt (remember salt is also added before) and other spices with tomatoes, and yogurt to cook until oil separates.
  7. Add chicken and 1/2 cup water; cover and cook until chicken tender.
  8. Include chickpeas and lentils mixture in chicken, add 2 tbsp ground masala and mix nicely.
  9. Simmer for 10 minutes or until gets desired thickness. Mash a few of the chickpeas to thicken the gravy.
  10. Serve Murgh Cholay with hot naan.

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