Lahori murgh cholay

Name: Lahori murgh cholay
Yield: 6 servings
Cuisine: British
Ingredients: 1/2 kg chicken, bone-in pieces; 2 cups chickpeas, soaked overnight with salt and baking soda; 4 tbsp. ghee/oil; 2 green cardamoms; 2 bay leaves; 1 tsp. cumin powder; To taste, salt; 1 tbsp. Kashmiri chilli powder; To taste, chilli powder; 1 tsp. pepper powder; 1 tsp. garam masala; 1 cup water, boiling

Sarvat Hanif @sarvathanif

Canada

Lahori Murgh Cholay, also known as Chicken with Chickpeas, is a traditional dish from Lahore, Pakistan, celebrated for its rich flavours and hearty ingredients. This recipe combines succulent chicken with chickpeas and is best served for brunch or Sunday breakfast.
This recipe encapsulates the essence of Lahori cuisine, bringing together aromatic spices and wholesome ingredients into a comforting meal that is perfect for any occasion

This recipe is quite simple as there is onion, tomato, ginger and garlic. But the taste is phenomenal. This version is known for its spicy and robust flavours. It typically includes boiled chickpeas mixed with chicken cooked in a rich blend of spices such as black pepper, roasted cumin, and garam masala.

Lahori Murgh Cholay is best enjoyed hot with naan, roti.

Sarvat Hanif @sarvathanif

Canada

Lahori Murgh Cholay is best enjoyed hot with naan, roti.

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Ingredients

6 servings

1/2 kgchicken, bone-in pieces
2 cupschickpeas, soaked overnight with salt and baking soda
4 tbsp.ghee/oil
2green cardamoms
2bay leaves
1 tsp.cumin powder
To taste, salt
1 tbsp.Kashmiri chilli powder
To taste, chilli powder
1 tsp.pepper powder
1 tsp.garam masala
1 cupwater, boiling

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Steps

1

Boil chickpeas in the soaked water, till tender.
2

Drain and set the chickpeas aside. Mash ¼ of the chickpeas.
3

Heat the ghee/oil in a dutch oven with green cardamoms, bay leaves, cumin powder, salt, chilli powder and pepper powder. Fry 1 minutes.
Add boiling water and chicken. Cook chicken till light golden, about 10 minutes.
4

Add the chickpeas along with the mashed chickpeas, Kashmiri chilli powder and garam masala. Mix well.
5

Cover and cook for 20 minutes on low flame, or till chicken is cooked.
Serve with naan or roti.