Murgh Cholay or Chicken Cholay is a Curry made of Chicken and Chick Peas. ChickPeas in Urdu are called as “Channa” or “Cholay” in Punjabi. It is also called as “Murgh Cholay” in Urdu. “Murgh” means Chicken.
The world of culinary delights is rife with creative combinations that tantalize our taste buds and provide a burst of flavor. One such delectable fusion is “Murgh Cholay,” a dish that marries tender chicken pieces with the hearty goodness of chickpeas, resulting in a mouthwatering ensemble of textures and spices. In this article, we’ll embark on a journey through the history, ingredients, preparation, and cultural significance of this delightful dish.
A Fusion of Flavors
Murgh Cholay has its roots deeply embedded in South Asian cuisine, particularly in regions like Pakistan and Northern India. This dish perfectly illustrates the fusion of flavors and ingredients that define the culinary landscape of the subcontinent.
Below is the step-by-step guide to make Chicken Chana, which can be served with any of the Pakistani Breads.
Ingredients for Making Murgh Cholay
- 700 g of chicken
- 50 ml of olive oil
- 1 onion
- 2 tomatoes
- 1 teaspoon of garlic paste
- 1 tsp ginger paste
- 1 teaspoon chili powder
- 1 teaspoon of salt
- 1 tsp Turmeric Haldi powder
- 1 teaspoon Kashmiri chili
- 1 teaspoon coriander powder
- 100 g of yogurt
- 200 g Canned chickpeas
- 350 ml of water
- Add oil and heat over medium heat until hot
- Add diced onion and cook until lightly browned over medium heat for 4-5 minutes
- Add garlic paste and ginger paste and cook for 2-3 minutes
- Add chilli powder, salt, turmeric, chilli powder and coriander powder and cook the spices for 4-5 minutes
- Add 50 ml of water and cook for 1-2 minutes
- Add the chicken and increase the heat to high, then cook for 4-5 minutes until the color changes
- Add the chopped tomatoes and cook for 3-4 minutes on a medium heat until soft
- Add the yogurt and stir immediately to prevent curdling, then cook for 6-8 minutes
- Add the cooked chickpeas and cook for 6-8 minutes – you can also use canned chickpeas
- Add the remaining 300ml of water, cover and cook for 8-10 minutes on a medium heat
- Add the chopped chillies, ginger and coriander and cook for 1-2 minutes
- Serve with homemade roti / chapattis and then enjoy!
Murgh Cholay is a dish often associated with festive occasions, family gatherings, and celebrations. It’s a symbol of the rich culinary heritage of South Asia, where flavors and spices come together to create memorable dining experiences. Sharing a hearty plate of Murgh Cholay is not just a meal; it’s a celebration of culture and togetherness.
Murgh Cholay, with its succulent chicken, tender chickpeas, and aromatic spices, embodies the diversity and creativity of South Asian cuisine. It’s a dish that captures the essence of a region known for its rich flavors and culinary traditions. Whether you enjoy it in a bustling restaurant in Lahore, a home kitchen in Delhi, or recreate it in your own, Murgh Cholay is a delicious fusion that offers a symphony of flavors—a culinary journey that leaves a lasting impression.