Let me introduce you to one of my favorite comfort meals Chicken and Chickpea Curry, also known as Murgh Cholay. This Pakistani-style curry is rich, flavorful, and totally soul-warming. I love making this on a cool evening with some fluffy naan or crispy parathas on the side. The combo of tender chicken, soft chickpeas, and bold spices makes it the kind of dish that brings everyone to the table. It’s simple, nourishing, and incredibly satisfying. Trust me you’re going to love it.
Method
Build the Flavor Base
Start by heating 1/4 cup of oil or ghee in a medium-sized heavy-bottomed pot over medium heat. Once the oil is hot, add the finely chopped onions and cook them until they turn a deep golden brown. This step is super important it sets up the base flavor of the curry, so be patient and don’t rush it. Once the onions are perfectly browned, add in the cumin seeds and let them sizzle for about 30 seconds to release their earthy aroma. Then it’s time to stir in all the dry spices except the baking powder salt, black pepper, red chilli powder, cumin powder, coriander powder, turmeric powder, and garam masala. Let them toast for a few seconds before adding the minced garlic and grated ginger. Stir everything together and fry it until the mixture becomes fragrant and aromatic. Now add the chopped tomatoes and fry them until they soften completely and blend into the onion-spice mixture. This should form a thick, rich masala paste that clings to your spoon.
Cook the Chicken and Chickpeas
Once your masala base is ready, add the chicken thigh pieces to the pot. Stir well to coat the chicken in the masala, making sure every piece is smothered in that rich, spicy mixture. Turn the heat to high and stir-fry the chicken for about 6–7 minutes until it starts to brown slightly and seals in the flavors. At this point, add the drained and rinsed chickpeas along with 1/2 cup of water and a pinch of baking powder. That little bit of baking powder is a trick that helps soften the chickpeas beautifully without making them mushy. Once added, give everything a good mix.
Simmer to Perfection
Now it’s time to let the magic happen. Turn the heat down to low, cover the pot with a lid, and let the curry simmer gently for around 30 minutes. This slow simmer allows the chicken to turn tender, the chickpeas to absorb all the spice, and the flavors to come together in a rich, thick curry. Keep an eye on it now and then to make sure it’s not sticking to the bottom.
Finishing Touches – Garnish and Serve
When the curry is done simmering and your kitchen smells amazing, remove the lid and check the consistency it should be thick and saucy. Sprinkle freshly chopped coriander on top and add the thinly sliced green chilli if you like a little extra heat. Give it one final stir, and your Chicken & Chickpea Curry is ready to be devoured!
Necessary Tools
- Medium-sized heavy-bottomed pot
- Sharp knife and cutting board
- Grater or garlic press
- Wooden spoon or spatula
- Measuring spoons
- Bowl for prepping ingredients
Chicken and Chickpea Curry (Murgh Cholay)
Cuisine: Indian, CaribbeanDifficulty: Easy4
servings15
minutes40
minutes55
minutesIngredients
600g Chicken thighs, cut into 1-inch cubes
400g Canned chickpeas, drained and rinsed
1/4 cup Oil or ghee
1 Medium onion, finely chopped
2 Tomatoes, finely chopped
4 Garlic cloves, minced or grated
1 inch Fresh ginger, grated
1/2 tsp Cumin seeds
1 tsp Salt (or to taste)
3-4 Black peppercorns (or 1/2 tsp ground pepper)
1 tsp Red chilli powder (or to taste)
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/4 tsp Turmeric powder
1 tsp Garam masala (I use Shan brand!)
A pinch of Baking powder
Fresh coriander, finely chopped (for garnish)
1 Green chilli, thinly sliced (optional for extra heat)
Directions
- Heat oil or ghee in a medium pot over medium heat. Once it’s hot, add the chopped onions and fry until golden brown. Toss in the cumin seeds and let them sizzle for 30 seconds. Then stir in all the dry spices except the baking powder. Add in the garlic and ginger, and cook until everything smells deliciously fragrant. Now throw in the chopped tomatoes and fry until they break down into a thick paste.
- Add the chicken to the pot and mix well to coat it in all that flavorful masala. Stir fry on high heat for 6-7 minutes so the chicken starts to brown a bit. Next, toss in the chickpeas, 1/2 cup of water, and that pinch of baking powder. Lower the heat, cover the pot, and let it cook gently for 30 minutes.
- Once the chicken is tender and the chickpeas are perfectly soft, top everything with chopped coriander and green chillies. That’s it, dig in!
Notes
- Don’t rush the onion browning step; it builds the flavor base.
- Use ripe, juicy tomatoes for the best masala paste.
- That pinch of baking powder? It softens the chickpeas like magic!
- Keep the heat low during the simmering stage to avoid burning the bottom.
- If using boneless chicken breast instead of thighs, shorten the cooking time to prevent drying.
Serving Suggestions
I love pairing this curry with:
- Fluffy basmati rice or jeera rice
- Toasty naan or crispy paratha
- A side of cooling yogurt raita or cucumber salad
- A squeeze of lemon for that final zing
Fun Fact
In Pakistan, murgh cholay is often sold as a street food breakfast dish in cities like Lahore. Yes, curry for breakfast and it’s amazing with fresh naan straight from the tandoor!
Conclusion
This Chicken and Chickpea Curry brings all the cozy, spicy, saucy goodness you could want in a meal. It’s easy to make, great for leftovers, and pairs well with just about anything carby. I love making this when I need something hearty but not too complicated, just pure comfort in a bowl. Give it a try, and don’t forget to save the recipe. You’ll be making it again real soon!
