WHAT IS MURGH CHOLAY?
This Quick 30-Minute Pakistani Murgh Cholay is Chicken and Chickpea Curry also known Chicken Cholay, Murgh Chana, and Chicken Chana. All of these name translate to Murgh Cholay. It’s a purely Pakistani recipe, it originate in the province of Punjab in North Pakistan. As you might know we are from South Pakistan. When I was a baby my dad was based in Punjab for work so he fell in love with this recipe. You can say I inherited the love for this recipe from him. It’s extremely popular now. This Pakistani main dish recipe is a quick, easy, and a bomb of a Chicken recipe like Hariyali Chicken, Palak Chicken and Chicken Karahi.
INGREDIENTS
Chicken- I used bone-in Chicken for my curry recipe. As you know I believe it gives more flavor to the curry rather than using chicken breast. Chickpeas- I used Garbanzo beans can, you can boil your own chickpeas if you prefer. Ginger Garlic Paste- I used homemade ginger garlic paste, but you can use store-bought. Whole and Powdered spices- These spices will bring a lot of warmth and flavor to the recipe. Yogurt- Just a little bit of yogurt goes a long way for the flavor of this recipe. Tomato Paste- I don’t like using tomatoes in every recipe, but since it’s a Punjabi recipe you have some form of tomatoes in there to give that extra kick to the recipe.
HOW TO MAKE MURGH CHOLAY?
HOW TO STORE THEM?
Murgh Cholay isn’t freezer friendly because the chickpeas will get soggy. Although It’s a refrigerator friendly recipe just store it in an air-tight container it should last 3-4 days. Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let’s Make Murgh Cholay!!!
