Murgh Cholay-Ghousia Restaurant style
Murgh Cholay- Ghousia Restaurant style
Murgh Cholay (Chicken and Chickpeas Curry) is a very popular dish of Punjab. It is a savoury and spicy main course and is eaten with hot Nans or Chapatis. Murgh Cholay is primarily a Dhaba dish and is a definite Street Food. The Chicken is cooked in spices and the boiled Chickpeas is mixed together with the Chicken curry, which creates a flavourful combination.This recipe is inspired by the most famous Murgh Cholay of Karachi which is served near City Court. The taste is quite different and spicy and I am sure those of you who have had this dish in Karachi can never forget its taste. My husband loved this dish back in Karachi and has been asking me since quite some time to bring the same flavour of the Murgh Cholay. Believe me, it took me some time to master this recipe and the taste is extremely close to that of Karachi's famous Murgh Cholay. Do give it a try!
Ingredients
- 1.5 Cups Boiled Chickpeas Please keep 1 cup of the water of the Chickpeas aside for the gravy
- 1 kg Chicken
- 1/2 cup Oil
- 2 Onions Finely sliced
- 2 Green Chillis Finely sliced
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tbsp Green Chilli paste
- 1/2 tsp Tumeric powder
- 1 tbsp Black pepper powder
- 1 tbsp Garam Masala powder
- 1 tbsp Crushed Chilli flakes
- 1.5 tbsp Roasted Cumin powder
- Salt according to taste
Tadka/Tempering
- 1/4 cup Oil
- 1 tbsp Kashmiri red Chilli powder
Instructions
- Fry the Onions in oil until golden brown and remove it in a separate dish
- Now put the Ginger, Garlic and Chilli paste in the oil and lighly fry
- Add the Chicken pieces and fry it in the oil with all the paste for about 5 minutes
- Now add the fried onions in the Chicken and stir well
- Add all the spices in the Chicken and stir again for about 5 minutes. Check the spice level and increase if you want it hot.
- Add 1 cup of the Chickpea water in the Chicken and let it cook for about 10 minutes
- Now add the Chickpeas in the Gravy and let it cook for another 5 minutes, add water if the gravy get dry
- While stirring just mash a bit of the Chickpeas to make the gravy a bit thick, don't mash much
- Now add the sliced green Chillis and cover the dish with a lid, you can add a little more water around 1/2 cup.
- Let it cook for about 5 minutes
- For the tempering/tadka, take oil in a separate dish and heat it. Add the Kashmiri red Chilli powder and stir
- Now pour the oil on top of the Chicken and Chickpea gravy
- Your Murgh Cholay is ready, serve with Hot Nans/Chapatis alongwith fresh salad
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