Murgh Cholay | Chicken with Chickpeas | Chicken Choley | Murgh Choley | Murgh Chana Recipe | Chicken with Chickpeas Curry | Chicken Chikar Cholay | Chole Chicken | Chicken Curry
Ingredients for Murgh Cholay:
– Chicken, large pieces with bones- 500 gms
– Cholay (Chickpeas), soaked in water- 1 cup (around 200 gms)
Whole Spices to boil the Chickpeas:
– Green Cardamom- 2
– Bay Leaf- 2
– Cloves- 2
Spice Powders:
– Turmeric Powder- 1/4 tsp
– Red Chilli Powder- 1 tsp
– Kashmiri Chilli Powder- 1 tsp
– Coriander Powder- 1.5 tsp
– Garam Masala Powder- 3/4 tsp
Other Ingredients:
– Onions, sliced- 2 medium (150 gms)
– Ginger, crushed- 1” piece
– Garlic, crushed- 5-6
– Fresh tomato purée/paste- 2 medium sized tomatoes (150 gms)
– Whisked curd/yogurt- 3 tbsp
– Ginger Julienned- 1 tbsp
– Green Chillies, sliced- 2
– Kasuri Methi (Fenugreek Leaves)- 1 tbsp
– Salt- 1 tsp + 1/2 tsp while boiling the chickpeas
– Oil- 3 tbsp
Preparation:
– Soak the cholay(chickpeas) in water overnight or for around 6-8 hrs.
– Boil the chickpeas in a pan or pressure cooker adding all the spices indicated and 1/2 tsp salt.
– Once boiled, strain the water and set it aside for use later. Discard the whole spices. You may also use packaged boiled chickpeas.
– Slice the onions, peel and crush the ginger & garlic and blend 2 medium tomatoes to a paste.
– Whisk 3 tbsp of curd/plain yogurt and set aside.
– Dry roast the Kasuri Methi (Fenugreek leaves) and crush it roughly with your hands.
– For the garnish, julienne ginger to give you 1 tbsp and slice the green chillies.
Process:
– Heat oil in a wok and add the sliced onions. Fry on medium heat for around 8-10 mins till light brown.
– Add the chicken pieces and fry on medium heat for 2-3 mins.
– Now add the crushed ginger and garlic and continue to fry on low heat for 2-3 mins.
– Add all the spice powders,1/2 tsp of the garam masala powder, give a mix and then add 1 tsp salt. Give a mix and fry it on medium heat for 3 mins after adding a splash of water. Fry till oil separates.
– Add the fresh tomato paste, give a mix and fry on medium heat for 3-4 mins.
– Reduce heat to low and add the whisked curd/plain yogurt. Keep cooking on low for 2 mins and then cover & cook on low heat for 7-8 mins.
– Now add the boiled chickpeas, give a mix and fry for 2 mins.
– Now add 250 ml of the water in which the chickpeas was boiled, give a stir and cover and cook on low heat for 12 mins.
– Now add 1/4 tsp Garam masala powder and crushed Kasuri Methi.
– Give a stir and garnish with julienned ginger and sliced green chillies.
– Serve with Naan or Roti.
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