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

1 ½ teaspoons garlic paste

1 ½ teaspoons ginger paste

½ teaspoon cumin seeds

1 ½ teaspoons 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 cilantro, chopped

3 green chilies, finely sliced

Instructions

Step 1: Heat a stockpot over medium-high heat. Add the vegetable oil and once hot, add the diced onions and cumin seeds. Cook until onions begin to turn golden brown at the edges. For extra heat, add one diced green chili at this stage.

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 form a jammy consistency.

Step 3: Add the chicken pieces and sauté until their color changes, coating them well with the spice mixture.

Step 4: Pour in 1 cup of hot water, add the chickpeas and a pinch of baking soda to soften the chickpeas. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the chicken is tender.

Step 5: Adjust the gravy consistency by adding more water if needed. Stir in the garam masala, black pepper, remaining green chilies, and chopped cilantro. Cook for another 2 minutes, then taste and adjust seasoning before serving.

Tips & Variations

Use bone-in chicken for more depth of flavor and juiciness.

For a creamier texture, add a spoonful of yogurt or cream towards the end of cooking.

If you prefer less heat, reduce or omit the green chilies and chili powder.

Baking soda helps soften chickpeas quickly but use sparingly to avoid altering the flavor.

Storage

Store leftover Murgh Cholay in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the gravy has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak dried chickpeas overnight and cook them fully before adding them to the dish. Using canned chickpeas is quicker and more convenient.

Is this recipe spicy?

The recipe includes red chili powder and green chilies, which add a moderate level of heat. You can adjust the quantity or omit the chilies altogether to suit your spice preferences.