Murgh Cholay (Chicken and Chickpeas Curry)

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5
Average: 5 (1 vote)
Servings 
Serves 6-8

This is a dish that combines chicken and chickpeas in a flavourful tomato sauce resulting in a finger-licking curry that goes well with naan, parathas or rice. 

Ingredients
1
chicken, skin removed and cut up into 8-10 pieces
(1-1.5kg)
3-4 cups
boiled chickpeas
(or 2 cans, drained and rinsed)
3
onions, chopped
1/4 cup
oil
1/4 cup
plain yoghurt, whisked until smooth
1/4 cup
channa dal, soaked and boiled
(optional)
2-3
tomatoes, crushed
1 tbsp
tomato paste/puree
1 tbsp
ginger paste
1 tbsp
garlic paste
1 tsp
cumin seeds
1 tsp
cumin powder
1 tsp
coriander powder
1 tsp
red chilli powder
1/2 tsp
turmeric powder
1/2 tsp
garam masala
1-2
green chillies, slit
salt to taste
2 tbsp
fresh coriander, chopped
Instructions 

First, soak and boil the chickpeas and the lentils. Drain and set these aside.

I usually mash the boiled channa dal (lentils) as this helps thicken the gravy considerably.

Heat oil, add the cumin seeds and allow them to splutter. Add the onions and fry until golden. Then add the ginger and garlic pastes, fry for a minute until fragrant. Next, add the tomato paste plus the chopped tomatoes. Cook over medium heat until the tomatoes are all mushy and oil gets released from the sides. Turn the heat up and add the chicken pieces. Sprinkle the cumin powder, coriander powder, red chilli powder, turmeric powder and salt, stir them in. Stir-fry the chicken pieces until they begin to take colour, then turn the heat down to medium and add the whisked yoghurt.

Cook while stirring regularly until some oil begins to get released from the sides and the yoghurt is incorporated. then add about half a cup of water, mix well and then cover the pan and turn the heat down to low. Allow the chicken to simmer gently for about 10-15 minutes giving an occasional stir. 

When the chicken is tender, add the chickpeas and boiled lentils and stir them in. You can add some water depending on how much gravy you prefer. Let everything simmer together on very low heat for another 10 minutes, for a thicker gravy, mash some of the chickpeas and add it back into the gravy. Sprinkle the garam masala, slit chillies and chopped coriander just before turning the heat off. 

Serve with naan bread, parathas or rice.

Enjoy!


Comments

Hi. I am confused about one thing? You say to use chickpeas and additionally (optionally) channa dal. I thought chickpeas and channa dal is the same thing? Just want to make sure I'm not misunderstanding or mistaken and supposed to be using another type of dal. Thanks!

admin_2's picture

Hi, chickpeas are when they are WHOLE, and we use the white chickpeas for this recipe. Channa dal are the split lentils from the smaller brown/black chickpeas with skin removed. The inside split lentils are yellow.