Murgh Cholay

Try our new style Murgh Cholay Recipe.

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  • Chicken ½ kg
  • Boiled Chickpeas 1 Cup/250 gms
  • Chopped Onion 1 medium
  • GGP 2 tbsp
  • Tomatoes Chopped 2-3 medium
  • Fenugreek seeds ½ tsp
  • Salt 2 tsp or to taste
  • Crushed Red chilies 1 tsp
  • Red chili powder 1 tsp
  • Coriander powder 1 tsp
  • Turmeric ½ tsp
  • Roasted Grinded cumin 1 tsp
  • Black pepper grounded 1 tsp
  • Red Lentil 2 tbsp
  • Ghee ½ cup
  • All spice powder 1 tsp
  • Kasuri Methi 1 tsp
  • Julienne ginger 1 tbsp
  • Green Chilies 2-3
  • Coriander 2 tbsp
  • Water ¼ OR ½ cup and as required to make gravy of choice (thick or thin)


In pan heat oil, add onion and fenugreek seeds fry till light gold. Add tomatoes and when tender add GGP, chicken and red lentils and mix well. Add crushed chilies, coriander powder, turmeric, cumin powder, red chili powder and black pepper. Mix well, add water and salt and cover the lid till chicken is about to done.

Check occasionally.

When only little bit water left add chickpeas and keep mixing till oil leaves in pan. This may takes 5-7 mins.

Add all spice powder, green chilies, ginger, kasuri methi and coriander and simmer for 3-4 mins.

Serve hot with Nans OR Boiled Rice.

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