The Best Lahori Murgh Cholay - Chicken & Chickpea Curry
This Lahori-style Murgh Cholay is rich, aromatic, and deeply flavorful. Whole spices are bloomed in oil, chicken is cooked until tender, and chickpeas soak up all the masala goodness. Finishing with reserved spiced oil gives this curry its classic Lahori touch.
Ingredients
Whole Spices
- 1 star anise
- 5-6 cloves
- 8-10 black peppercorns
- 1 tsp cumin seeds
- 1 black cardamom
- 3-4 green cardamoms
- 1 small cinnamon stick
Main Ingredients
- Chicken bone-in or boneless, about 1½ lbs
- 2-3 cups Boiled chickpeas
- 1 medium onion finely sliced
- 2 tomatoes blended
- ½ cup yogurt
- 1 tbsp Ginger-garlic paste
- 1 tsp Green chili paste
- Cooking oil as needed
Ground Spices
- 1 tsp red chili powder
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp ground black pepper
- Salt to taste
For Garnish
- ½ tsp garam masala
- ½ tsp black pepper
- Green chilies slit (to taste)
Instructions
- Heat oil in a heavy-bottom pot over medium heat. Add the star anise, cloves, black peppercorns, cumin seeds, cardamoms, and cinnamon stick. Let the spices sizzle until fragrant.
- Add sliced onions and sauté until golden. Stir in ginger-garlic paste, green chili paste and cook for a minute. Add the chicken and cook until it changes color and is lightly sealed.
- Now add the spices: red chili powder, turmeric, coriander powder, cumin powder, ground black pepper, and salt. Mix well and cook for a few minutes.
- Add blended tomatoes and cook until the mixture thickens and the oil begins to separate. Lower the heat, then add yogurt gradually, stirring continuously to avoid curdling.
- Cook until the oil fully separates and floats on top. Carefully spoon out some of this excess spiced oil and save it for later — this adds an incredible flavor at the end.
- Stir in the boiled chickpeas. Add the chickpea cooking water as needed to create your desired gravy consistency. Cover and simmer for 10–15 minutes so everything comes together.
- Sprinkle garam masala, black pepper, and add green chilies. Drizzle the reserved spiced oil back on top just before turning off the heat.
Video
Notes
- Chicken choice: Bone-in chicken adds more flavor, but boneless works well for a quicker cook time.
- Chickpeas: You can use canned chickpeas; just rinse and drain them well. If using dried chickpeas, cook until soft and reserve the cooking water for the gravy.
- Yogurt tip: Always lower the heat before adding yogurt and stir continuously to prevent curdling.
- Masala consistency: Cook the curry until the oil separates and floats — this step is key for deep, authentic Lahori flavor.
- Reserved oil: Removing and adding the spiced oil at the end enhances aroma and gives the dish a classic Lahori finish.
- Spice level: Adjust red chili powder and green chilies according to your heat preference.
- Make ahead: Murgh Cholay tastes even better the next day as the flavors continue to develop.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
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Extra Tips
- For deeper flavor, let the curry rest for 15–20 minutes before serving.
- Add reserved spiced oil just before serving for best aroma and presentation.
- This curry pairs especially well with naan, roti, or plain basmati rice.
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