Murgh Cholay (Chicken and Chickpeas Curry) Recipe

Introduction

This flavorful chicken and chickpea curry is a comforting dish packed with warm spices and a rich, savory sauce. Perfect for a hearty weeknight meal, it combines tender chicken with a blend of aromatic spices and fresh herbs to create a deliciously satisfying experience.

Ingredients

• 1 pound boneless chicken or 1.25–1.5 pounds chicken bone-in
• 1 can (17–19 fl oz) chickpeas, drained and rinsed
• ¼ cup vegetable oil
• 1 onion, diced
• 2 tomatoes, diced
• 1½ teaspoons garlic paste
• 1½ teaspoons ginger paste
• ½ teaspoon cumin seeds
• 1½ teaspoons salt
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 to 1½ teaspoons red chili powder
• ¾ teaspoon garam masala powder
• ½ teaspoon black pepper
• ¼ cup cilantro, chopped
• 3 green chilies, finely sliced

Instructions

1. Step 1: Heat a large stockpot over medium-high heat. Add the vegetable oil, and once hot, add the diced onions and cumin seeds. Cook until the onions start to turn golden brown at the edges. For extra heat, add one diced green chili at this stage.
2. Step 2: Stir in the garlic and ginger pastes and sauté for about 30 seconds. Add the diced tomatoes, salt, red chili powder, turmeric powder, and coriander powder. Cover and cook on medium-high heat until the tomatoes break down and become jammy.
3. Step 3: Add the chicken pieces to the pot and sauté until the color changes, sealing in the flavors.
4. Step 4: Pour in one cup of hot water along with the drained chickpeas and a pinch of baking soda to soften the chickpeas further. Bring the mixture to a boil, then reduce the heat to low and cover. Let it cook for 25–30 minutes until the chicken is tender.
5. Step 5: Once the chicken is cooked through, adjust the gravy’s consistency by adding water as needed. Stir in the garam masala, black pepper, sliced green chilies, and chopped cilantro. Cook for 2 more minutes, then taste and adjust the seasoning if necessary.

Tips & Variations

• For a richer gravy, add a splash of coconut milk or cream towards the end of cooking.
• You can substitute boneless chicken with bone-in pieces for deeper flavor but increase the cooking time accordingly.
• If you prefer less heat, reduce or omit the green chilies and red chili powder.
• Serve this curry over steamed basmati rice or with warm naan for an authentic meal.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if the sauce has thickened too much. This dish also freezes well for up to one month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

Yes, canned chickpeas work perfectly and save time. Just be sure to drain and rinse them well before adding to the curry.

Is this curry spicy?

The heat level depends on the amount of green chilies and red chili powder used. You can adjust these to suit your taste, making it milder or spicier as you prefer.

Murgh Cholay (Chicken and Chickpeas Curry) Recipe

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★★★★★

4.4 from 123 reviews

A flavorful and hearty chicken chickpea curry combining tender chicken pieces simmered in a spiced tomato-onion gravy, enriched with chickpeas and aromatic Indian spices, perfect for a comforting meal.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken and Chickpeas

• 1 pound boneless chicken or 1.25–1.5 pounds chicken bone-in
• 1 (17-19 fl oz) can chickpeas, drained and rinsed
• 1 pinch baking soda (optional, for softening chickpeas)

Spices and Herbs

• ½ teaspoon cumin seeds
• 1 ½ teaspoon salt
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 to 1 ½ teaspoons red chili powder
• ¾ teaspoon garam masala powder
• ½ teaspoon black pepper
• ¼ cup fresh cilantro, chopped
• 3 green chilies, finely sliced (plus 1 diced for sauté)

Vegetables and Pastes

• 1 onion, diced
• 2 tomatoes, diced
• 1 ½ teaspoon garlic paste
• 1 ½ teaspoon ginger paste

Other Ingredients

• ¼ cup vegetable oil
• 1 cup hot water (approximate, to adjust gravy consistency)

Instructions

1. Heat oil and sauté aromatics: Place a stockpot-sized pot over medium-high heat and let it warm up. Add ¼ cup of vegetable oil and wait until the oil is hot. Add the diced onions and ½ teaspoon cumin seeds. Optionally add one diced green chili at this stage for added heat. Cook until the onions begin to turn golden brown at the edges.
2. Add garlic, ginger, and spices: Stir in 1 ½ teaspoons garlic paste and 1 ½ teaspoons ginger paste and sauté for about 30 seconds until fragrant. Then add diced tomatoes, 1 ½ teaspoons salt, 1 to 1 ½ teaspoons red chili powder, ½ teaspoon turmeric powder, and 1 teaspoon coriander powder. Cover the pot and cook on medium-high heat until the tomatoes break down and become jammy.
3. Cook the chicken: Add the chicken pieces to the pot and sauté until the chicken changes color, indicating it is starting to cook through.
4. Add chickpeas and simmer: Pour in 1 cup of hot water along with the drained chickpeas and a pinch of baking soda to soften them if desired. Bring the mixture to a boil, then reduce heat to low and cover. Let it cook gently for 25-30 minutes, allowing the chicken to become tender and flavors to develop.
5. Finish the curry: Once the chicken is tender, adjust the consistency of the gravy by adding water if needed. Stir in ¾ teaspoon garam masala powder, ½ teaspoon black pepper, the remaining finely sliced green chilies, and ¼ cup chopped cilantro. Cook for an additional 2 minutes, then taste and adjust seasoning as necessary before serving.

Notes

• Using bone-in chicken adds more flavor, but boneless chicken works well too for quicker cooking.
• The baking soda is optional but helps soften canned chickpeas further for a better texture.
• Adjust the amount of green chilies and chili powder according to your spice preference.
• Serve this curry with basmati rice, naan, or roti for a complete meal.
• Leftovers keep well refrigerated for up to 3 days and taste even better the next day.

Keywords: chicken chickpea curry, Indian chicken curry, spicy chicken chickpea stew, Indian stovetop curry