Murgh Cholay Recipe

How to Make Murgh Cholay

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 Chane 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 tea spoons
  • Red chili powder 1 tea spoon
  • Turmeric powder ½ tea spoon ¼ cup
  • Dry coriander powder ½ tea spoon
  • Kashmiri mirch 1 tea spoon
  • Tomatoes 3 medium (chopped)
  • Yogurt ¼ cup

For Ground Masala

  • White cumin ½ tea spoon
  • Dry coriander ½ tea spoon
  • Fennel seeds ¼ tea spoon
  • Carom seeds 1 pinch
  • Dry ginger powder ¼ tea spoon
  • 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 for over night. Add baking soda and put a tea bag in water to get a brownish color of chickpeas.
  2. Next day boil chickpeas in same water with ½ tea spoon 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 same clarified butter fry onion until light brown. Sauté ginger garlic paste about one minutes.
  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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