Lahori Murgh Chholay – Authentic Pakistani Recipe

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Lahori murgh chholay (also known as murgh chaney) is a mouthwatering Punjabi preparation, flourished in the city of Lahore, Pakistan. It is made with the two most common and yet traditional ingredients in Punjabi cuisine – chicken and chickpea. Now without further delay, let’s cook our own murgh cholay and give it a Lahori twist.

Cooking Time
 40 minutes 

The ingredients you need in your hand before preparing Lahori Murgh Chholay are:

  • Chicken                                           500g
  • Soaked chickpeas                         1cup
  • Red lentils paste (boiled)             1/3 cup
  • Water                                               2-3 cups
  • Oil/ghee                                          4-5 tbsp
  • Butter                                              2-3 tbsp
  • Garlic paste                                    1tsp
  • Onion (chopped)                           1
  • Tomato(purée)                              2
  • Cloves                                             1/4 tsp
  • Green Cardamom                        1/2 tsp
  • Cumin seeds                                 1/2 tsp
  • Peppercorns                                 1/4 tsp
  •  Bay Leaf                                        1
  • Cinnamon stick                             1-inch
  • Garam masala powder                1/2 tsp
  • Turmeric Powder                          1/4 tsp
  • Red Chili Powder                          1tsp
  • Chili flakes                                    1tsp
  • Coriander Powder                        1tsp
  • Salt                                                 to taste
 Step 1: Prepare the chickpeas 

First, soak the chickpeas for 8-10 hours. Now drain the water and rinse them thoroughly. Boil the chickpeas fully. Add half a teaspoon of salt and half a teaspoon of baking soda while boiling. This will make the chickpeas soft and give them a salty flavor.

 Step 2: Make the murgh masala 

Take 1/4-th tsp of cloves, 1/2 tsp of cumin seeds,1/2 tsp of green cardamom, 1/4 tsp of peppercorns, 1 bay leaf, and 1-inch cinnamon stick. Just grind them properly and our murgh masala is ready. This murgh masala will definitely create a royal feast of flavors for your palate.

 Step 3: Cook the chicken 

Take a stockpot sized pot. Put it on high flame and wait for 2-3 minutes. Now add the ghee/oil (here again I recommend using ghee for a better taste). When the ghee is hot then add the ginger-garlic paste. Stir fry the paste for two minutes or three, and then add some finely chopped onions. Fry them till golden. Then add the chicken pieces and fry them for 7-8 minutes. After 7-8 minutes, when the chicken turns slightly golden-brown in color, add the tomato purée, and mix everything very well.

 Step 4: Add the spices 

Time to add spices to our Lahori Murgh Chholay. Now add the murgh masala and other spices – turmeric powder, red chili powder, chili flakes, coriander powder, and salt. Be careful while adding the salt as we have already added salt while boiling the chickpeas. Now we will slow cook all the ingredients for 6-7 minutes at the medium-low flame. The chicken will release its water. Add  2-3 tbsp of water if it starts to stick. Now add some butter to the chicken for getting a nice, creamy texture ( This step is optional). Then add 1cup of water and cover the lid. After 5 minutes open the lid and check the chicken. The chicken pieces should be soft and evenly cooked.

 Step 5: add the chickpeas 

Add the boiled chickpeas to the chicken and slow cook for 2-3 minutes. Then add the red lentils paste for a rich texture. Slow cook for five minutes and add one cup of water. Spread some garam masala over it, and cover the pot. Cook for another five minutes and it is done!

Garnish it with some fresh coriander leaves and green chilies. Now our Lahori murgh chholay , with its beautiful color and aroma is ready to be enjoyed with fresh naan or puri.

Checkout another authentic Pakistani recipe – Kadai

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