Murgh Chholay


Murgh chholay is a popular dish or Punjabi origin. This dish gets its taste from cooking chickpeas with chicken and spices, which lends its taste and aroma. It is traditionally served as breakfast alongside roghni and tandoori naan, but can be served for lunch or dinner as well.

  • Medium
  • 4 person(s)
  • 20 Min


    • Chickpeas, pre-soaked2 cups
    • Water1/2 litre
    • Saltto taste
    • Coriander seeds1 tablespoon
    • Peppercorn1 tablespoon
    • Cumin seeds1 tablespoon
    • Cardamom4-5
    • Star anise2
    • Cloves1 teaspoon
    • Ground turmeric1 teaspoon
    • Red chilli powder1 tablespoon
    • Cinnamon2 sticks
    • Saltto taste
    • Bay leaf1
    • Oil3 – 5 tablespoons
    • Onion, sliced1


  • Heat water in a pot and add chickpeas and salt. Let it boil for 10-15 minutes until cooked.
  • For curry masala roast coriander seeds, peppercorn, cumin seeds, cardamom, star anise, cloves, ground turmeric, red chilli powder and cinnamon sticks. Mix, add salt and bay leaf, and mix again.
  • Grind the roasted spices.
  • Heat oil in a wok and saute onions.
  • Add ginger garlic paste, saute, and add chicken. Mix.
  • Add chopped tomatoes, mix, and cover for 10-15 minutes.
  • Add yogurt and ground curry masala, mix, and cover for 10 minutes on low flame.
  • Add the boiled chickpeas, mix, and add water as per needed.
  • Garnish coriander and ginger.
  • Enjoy! Please give us your feedback in the comments below.
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