Description
Murgh Cholay, also known as Chana Chicken, is a comforting Pakistani chicken curry made with tender chicken, chickpeas, and a blend of aromatic spices. This dish features a rich, flavorful gravy cooked on the stovetop, perfect for serving with rice or flatbreads. The combination of garam masala, cumin, coriander, and fresh green chilies gives it a balanced heat and depth of flavor that is both satisfying and hearty.
Ingredients
Scale
Protein
- 1 pound boneless chicken or 1.25–1.5 pounds chicken bone-in
- 1 (17-19 fl oz) can chickpeas, drained and rinsed
Vegetables & Aromatics
- 1 onion, diced
- 2 tomatoes, diced
- 3 green chilies, finely sliced (plus 1 diced for step 1)
- ¼ cup cilantro, chopped
Spices & Seasonings
- ¼ cup vegetable oil
- 1½ teaspoon garlic paste
- 1½ teaspoon ginger paste
- ½ teaspoon cumin seeds
- 1½ teaspoon 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
- Pinch of baking soda (optional, to soften chickpeas)
Instructions
- Heat Oil and Sauté Onions: Place a large stockpot on medium-high heat and allow it to warm up. Add the vegetable oil, and once hot, add the diced onions along with cumin seeds. Also add one diced green chili at this stage. Cook until onions turn golden brown on the edges, releasing their sweetness and aroma.
- Add Garlic, Ginger, and Spices: Stir in the garlic and ginger pastes, sauté for 30 seconds to bloom the flavors. Then add the diced tomatoes along with salt, red chili powder, turmeric powder, and coriander powder. Cover and cook on medium-high heat until the tomatoes break down completely and become jammy, intensifying the base flavors.
- Add Chicken: Mix in the chicken pieces, stirring to coat them well with the spiced tomato mixture. Continue cooking until the chicken changes color, signaling it’s beginning to cook through.
- Add Chickpeas and Simmer: Pour in one cup of hot water, add the drained chickpeas and a pinch of baking soda for tenderizing (optional). Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it cook gently for 25-30 minutes until the chicken is tender and flavors meld beautifully.
- Finish the Dish: Adjust the gravy consistency by adding water if needed. Stir in garam masala, black pepper, the remaining sliced green chilies, and chopped cilantro. Cook uncovered for another 2 minutes to incorporate the final flavors. Taste and adjust seasoning before serving.
Notes
- Using bone-in chicken can add more depth of flavor, but boneless works well for convenience.
- The pinch of baking soda helps soften the chickpeas and can be omitted if preferred.
- Adjust the number of green chilies and red chili powder according to your preferred spice level.
- Serve hot with basmati rice, naan, or roti for a complete meal.
- Leftovers store well and taste even better the next day as flavors intensify.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Pakistani
Keywords: Murgh Cholay, Chana Chicken, Pakistani chicken curry, chicken chickpea curry, spicy chicken curry, stovetop chicken recipe
