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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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/murgh-cholay-chicken-and-chickpeas-curry-recipe/