Murgh Cholay (Chicken & Chickpea Curry)

Murgh Cholay (Chicken & Chickpea Curry) is a simple, hearty curry often served at street food stalls and roadside restaurants (dhabas) across Pakistan. This comfort food recipe is perfect for a cozy weeknight dinner.

“Murgh” means chicken in Urdu, and “cholay” refers to chickpeas — together they create a pairing that is both satisfying and nutritious. Creamy chickpeas and bone-in juicy chicken are cooked in a tangy tomato-based curry to create a dish that’s finger-licking good.

Pair this protein-packed curry with naan, paratha, or fragrant basmati rice for a satisfying dinner the whole family will love.

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Why you’ll love this recipe

• A balanced meal: Filling, nutritious, and absolutely addictive, this recipe is the perfect meat-and-legume pairing, just like my dal gosht recipe.
• Beginner-friendly: Basic ingredients and simple cooking steps make this murgh cholay recipe perfect for beginners.

Ingredient notes

• Chicken: Use bone-in, skinless chicken pieces cut into a karahi cut (approximately 12–14 pieces) for this murgh cholay recipe.
• Chickpeas: Canned chickpeas work perfectly here and save time.
• Baking soda: A pinch of this helps tenderize the chickpeas.
• Cooking oil: Use a neutral oil with a high smoke point, such as canola or vegetable oil.
• Onions: Chopped onions are cooked low and slow until deep golden brown.
• Ginger & garlic paste: Fresh ginger and garlic paste are preferred for this murgh cholay recipe. You can use store-bought, but a homemade paste made by blending equal parts fresh ginger and garlic with a splash of water gives noticeably better flavor.
• Tomatoes: Use ripe Roma or plum tomatoes for the best flavor. They create a thick, rich sauce base that coats both the chicken and chickpeas beautifully.
• Ground spices: Salt, coriander, turmeric, red chili powder, garam masala, and black pepper are used to create the spice blend for this recipe.
• Cilantro: A handful of freshly chopped cilantro is added at the end and used as a garnish.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

How to make murgh cholay

• Use dried chickpeas: Soak 1½ cups of chickpeas overnight, then boil in 6 cups of water, with ¼ teaspoon baking soda, until tender. Retain 1 cup of the water to add to the murgh cholay curry later.
• Add a tangy twist: Stir in 4 tablespoons of plain full-fat yogurt during the last 10 minutes of cooking for a tangy flavor and creamy texture.
• Spice it up: Add some green chilies, a pinch of crushed red pepper, or freshly ground black pepper for more heat.
• Add dried fenugreek: A teaspoon of kasuri methi (dried fenugreek leaves) crushed between your palms and stirred in at the end adds a wonderful aromatic note that elevates the whole dish.

Step-by-step instructions

• Step 1: Place the chickpeas, baking soda, and water in a saucepan and bring to a boil.

• Step 2: Turn the stove off, cover, and set aside to allow time for the outer skin to soften.

• Step 3: Lightly mash with a handheld masher for a creamy texture.

• Step 4: Preheat the cooking oil and then add the chopped onions. Once the onions are medium brown, add the garlic and ginger paste and sauté for 30 seconds.

• Step 5: Add the chicken and saute for 3-5 minutes, until all the pieces turn opaque.

• Step 6: Add the chopped tomatoes along with half a cup of water, cover, and simmer for 20 minutes, to cook the chicken to 80%.

• Step 7: Uncover, turn the heat to high, and add all the spice powders. Once all the water has evaporated, roast the chicken for 10 minutes.

• Step 8: Add the prepared chickpeas and water, stir to combine, then cover and simmer your murgh cholay for 15 minutes.

Expert Tips

• Take your time with the onions: Golden-brown, deeply caramelized onions are the star ingredient of this curry. Cook them over medium heat, stirring frequently for 10–15 minutes and deglazing as necessary, to achieve the perfect color and flavor.
• Bhunno the masala: After adding the tomatoes and spices, cook the mixture on medium-high heat, stirring constantly, until the oil separates from the masala and pools around the edges. This technique, called bhunna, is essential for developing a deep, concentrated flavor.
• Season the curry well: Chickpeas are very bland, so you may need to add more salt and chilies than you would in any other curry.
• Rest before serving: Let the finished murgh cholay curry sit covered for 5–10 minutes before serving. This resting time allows the flavors to meld and the chickpeas to absorb the final seasoning.

Recipe FAQS

Can I use boneless chicken for the murgh cholay?

I highly recommend using bone-in chicken, as the bones help give the curry more flavor and make the chicken juicier. However, if you do decide to use boneless chicken, I recommend using chicken broth versus water to cook the curry.

Can I make this ahead of time? 

Absolutely. Like most Pakistani curries, murgh cholay tastes even better the next day once the flavors have had time to develop. Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water, stirring gently.

Can I freeze murgh cholay?

Let the curry cool completely, then freeze it in an airtight container for up to 6 weeks. Thaw overnight in the refrigerator and reheat on the stovetop. The chickpeas may become a little mushy, but the flavor will be okay.

Other chicken recipes you may like

• Palak Chicken Recipe (Chicken & Spinach)
• Chicken Karahi (Pakistani Recipe)
• Chicken Korma Recipe (Pakistani)
• Butter Chicken Curry

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Murgh Cholay (Chicken & Chickpea Curry)

Nosheen Babar

Murgh Cholay (chicken and chickpea curry) is a hearty and nutritious one-pot meal cooked with basic pantry staples and fresh ingredients.

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Prep Time 15 minutes minsCook Time 45 minutes minsTotal Time 1 hour hr

Course Main CourseCuisine Indian, Pakistani

Servings 4 servingsCalories 167 kcal

Ingredients  1x2x3x

• 1 can chickpeas
• ⅛ teaspoon baking soda
• 1 cups water
• ⅛ cup oil
• 1 chopped yellow onion
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 lb bone-in skinless chicken
• 2 chopped Roma tomatoes
• 1 teaspoon salt (see notes)
• 1 teaspoon red chili powder (see notes)
• ⅛ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ¼ teaspoon garam masala
• ¼ teaspoon black pepper powder
• ¼ cup chopped cilantro

Instructions 

• Place the chickpeas, baking soda, and water in a saucepan and bring to a boil. Turn the stove off, cover, and set aside. (see notes)
• Add the cooking oil to a pot, heat it, and then add the chopped onions.
• Once the onions are medium brown, add the garlic and ginger paste and saute for 30 seconds to allow them to bloom.
• Add the chicken and saute for 3-5 minutes, until all the pieces turn opaque.
• Add the chopped tomatoes along with half a cup of water, cover, and simmer for 20 minutes, to cook the chicken to 80%.
• While you wait, uncover the chickpeas and lightly mash with a masher. (see notes)
• Uncover, turn on high, and add all the spice powders.
• Once all the water has evaporated, roast the chicken for 10 minutes (known as bhunai). (see notes)
• Add the prepared chickpeas with the water, stir to mix, and then cover and simmer for 15 minutes.
• Uncover, adjust the seasoning and texture of the curry as necessary, garnish with cilantro, and serve. (see notes)

Notes

Salt and chili: Chickpeas are bland and may need additional salt and red chili powder. Adjust as needed.
Chickpeas: Canned chickpeas are more convenient than dried chickpeas, but can be a bit too firm for this recipe. To remedy this, I like to boil the chickpeas with a small amount of baking soda to tenderize them. Once the water comes to a boil, cover the pot, set it aside, and let the soda do its work. Mash them slightly by hand to create a creamy texture before adding to the chicken and masala. 
Bhunai: The most essential part of making any curry is roasting the chicken for a good 10 minutes. The purpose is for the liquid to evaporate, for the masala to become a cohesive mixture with no bits floating around, and for the chicken to develop a nice roasted aroma. Once the masala coats the chicken and the oil has separated, you’ll know it’s time to add the chickpeas and water.
The final curry: The chickpeas need to cook with the chicken and masala for at least 15 minutes to absorb all the flavors. Once the time is complete, you can adjust the spices and texture as necessary. Add more water if you want more gravy, or dry any excess water if you feel it’s necessary.

Nutrition

Serving: 1servingCalories: 167kcalCarbohydrates: 5gProtein: 14gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 65mgSodium: 691mgPotassium: 311mgFiber: 1gSugar: 2gVitamin A: 492IUVitamin C: 7mgCalcium: 27mgIron: 1mg

Keyword air fryer chicken, chicken murgh masala recipe, murgh makhani

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