Lahori Murgh Choley | Chicken Chhole Recipe | Chicken & Chickpea Curry
Lahori Murgh Choley is a culinary masterpiece that hails from the heart of Pakistan, specifically Lahore, a city renowned for its rich history and vibrant culture. This delectable dish combines the robust flavors of chickpeas, succulent chicken and a medley of aromatic spices, creating a symphony of taste that tantalizes the palate.
The roots of Lahori Murgh Choley trace back to the Mughal era, a period when elaborate and flavorful dishes adorned the royal tables. Lahore, being a significant cultural center during the Mughal region, became a melting pot of culinary influences. Beyond its exquisite taste, Lahori Murgh Choley holds a special place in the cultural fabric of Lahore and Pakistan as a whole. Whether served at a family dinner, a festive celebration, or a street-side eatery, Lahori Murgh Choley embodies the spirit of togetherness and the joy of sharing a meal. The dish is a staple during festivals and weddings, symbolizing abundance and hospitality. Its aromatic presence at the dining table not only satiates hunger but also creates an atmosphere of warmth and camaraderie. This Lahori Murgh Choley goes well with parathas, naan, kulcha, chapatti, roti, khamiri roti, rice etc.
Ingredients:
200 gm Chickpeas
500 gm Chicken (bone-in)
Water
1 tbsp Sodium Bicarbonate
2 tbsp Oil/Ghee
3 nos. Onion (chopped)
1 tbsp Ginger-garlic paste
1 tsp Turmeric powder
1 tsp Red chili powder
1.5 tsp Coriander powder
2 nos, Tomato (chopped)
2 tbsp Yoghurt (beaten)
1 tsp Black Cumin (shahi jeera) seeds
1 tsp Garam Masala powder
1 tsp Chat Masala
1 tsp Ginger (julienned)
4 nos. Green chili (chopped)
1/2 cup Coriander leaves (chopped)
Preparation:
- Step 1: Soak the chickpeas in water for 4-8 hours or overnight.
- Step 2: In a pressure cooker add soaked chickpeas, Sodium bicarbonate, salt and 4 cups of water. pressure cook for 4-5 whistles. Allow the steam to escape before opening the lid. Once boiled, strain the chickpeas and reserve the chickpea stock for further use.
- Step 3: Heat oil/ghee in a pot.
- Step 4: Then add chopped onions and salt and fry for 6-8 minutes or until golden on medium heat.
- Step 5: Then add ginger-garlic paste, stir for a minute.
- Step 6: Next add turmeric, red chili powder, coriander powder and stir well.
- Step 7: Then add chopped tomatoes and fry for 2-3 minutes on medium heat.
- Step 8: Then add chicken and stir well so the chicken is covered with masala and fry for 5-6 minutes on medium high heat.
- Step 9: Then add 1 cup of reserved chickpea stock and salt and mix everything properly.
- Step 10: Now cover and cook the chicken on low heat for 20 minutes or till the chicken is tender, the water has evaporated and the oil separates.
- Step 11: Then add boiled chickpeas, beaten yoghurt, black cumin seeds, Garam masala powder, chat masala, ginger juliennes, chopped green chili and chickpea stock, stir well. Cook on medium heat for 5-8 more minutes.
- Step 12: Then add chopped coriander leaves and stir properly.
- Step 13: Turn off the heat and serve hot garnished with green coriander and ginger. Lahori Murgh Choley goes well with parathas, naan, kulcha, chapatti, roti, khamiri roti, rice etc.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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