Murgh chole is a delicious combination of Chickpeas (Chole) and Chicken (Murgh) that comes from Lahore, Punjab. It was first made by lahori people so it is named as ‘ Lahori Murgh Chole’ and now it is loved by everyone (Food & PUNJAB!) . Murgh Chole cooked in Mustard oil and Spices on low heat is the soul of this dish. This hot and spicy curry can be paired with Roti/ Naan or any Flat bread. Of course, it’s heaven of Rice lovers!
(1 Cup= 240 ml)
- 1 Cup Chickpeas
- 2 Chicken Breast; Diced or 500 grams Chicken
- 2 large Onions; Finely Chopped
- 2 Tomatoes; Diced
- 5-6 Garlic cloves; Chopped or 1 ½ tbsp Garlic Paste
- 2 inch long ginger; Grated or 1 ½ tbsp Ginger paste
- 3-4 Green Chilies; Chopped
- 3 tbsp Mustard Oil
- 1 tsp Cumin
- 1 bay leaf
- 1 Black cardamom
- 1 Green Cardamom
- 1 tsp Mustard seeds
- 1 tsp Turmeric
- 1 tsp Red Chili powder
- 1 ½ tsp Garam Masala Powder
- Salt to taste
- Coriander/ Cilantro ; To Garnish
- 1 tbsp Lemon juice
- Soak Chickpeas overnight and boil till it is almost done (75% Cooked).
- Wash chicken pieces nicely and keep aside.
- Heat oil in a pan. Add Cumin, mustard seeds, bay leaf, Green Cardamom and Black cardamom. Allow seeds to sputter.
- Sauté onion, garlic and ginger till it becomes golden brown or till raw aroma of Garlic disappears.
- Add Green chilies and Tomato. Add a pinch of salt and allow it to cook on low heat for 15 minutes or till tomatoes are nicely cooked.
- Now add chicken pieces and stir nicely. Cover cook for 2 minutes on low heat.
- Add Boiled Chickpeas, Red Chili Powder, Turmeric powder and salt. Give it a nice mix and add ¼ Cup Water.
- Cover & cook the curry on low heat for 20 minutes or till chickpeas become soft enough. Stir occasionally. Turn off the heat when it is done. Mash Chickpeas roughly to make curry.
- Add Garam Masala and mix well. Keep it covered for at least 5 minutes.
- Sprinkle lemon juice and Chopped Cilantro.
- Serve hot with freshly sliced Onions and Roti/ Naan/Rice.