MURGH CHOLAY | CHICKEN WITH CHICKPEAS | CHICKEN CHOLEY | MURGH CHOLEY

Murgh Cholay | Chicken with Chickpeas | Chicken Choley | Murgh Choley | Murgh Chana Recipe | Chicken with Chickpeas Curry | Chicken Chikar Cholay | Chole Chicken | Chicken Curry


Ingredients for Murgh Cholay:

Chicken, large pieces with bones- 500 gms
Cholay (Chickpeas), soaked in water- 1 cup (around 200 gms)

Whole Spices to boil the Chickpeas:
Green Cardamom- 2
Bay Leaf- 2
Cloves- 2

Spice Powders:
Turmeric Powder- 1/4 tsp
Red Chilli Powder- 1 tsp
Kashmiri Chilli Powder- 1 tsp
Coriander Powder- 1.5 tsp
Garam Masala Powder- 3/4 tsp

Other Ingredients:
Onions, sliced- 2 medium (150 gms)
Ginger, crushed- 1” piece
Garlic, crushed- 5-6
Fresh tomato purée/paste- 2 medium sized tomatoes (150 gms)
Whisked curd/yogurt- 3 tbsp
Ginger Julienned- 1 tbsp
Green Chillies, sliced- 2
Kasuri Methi (Fenugreek Leaves)- 1 tbsp
Salt- 1 tsp + 1/2 tsp while boiling the chickpeas
Oil- 3 tbsp

Preparation:

Soak the cholay(chickpeas) in water overnight or for around 6-8 hrs.
Boil the chickpeas in a pan or pressure cooker adding all the spices indicated and 1/2 tsp salt.
Once boiled, strain the water and set it aside for use later. Discard the whole spices. You may also use packaged boiled chickpeas.
Slice the onions, peel and crush the ginger & garlic and blend 2 medium tomatoes to a paste.
Whisk 3 tbsp of curd/plain yogurt and set aside.
Dry roast the Kasuri Methi (Fenugreek leaves) and crush it roughly with your hands.
For the garnish, julienne ginger to give you 1 tbsp and slice the green chillies.

Process:

Heat oil in a wok and add the sliced onions. Fry on medium heat for around 8-10 mins till light brown.
Add the chicken pieces and fry on medium heat for 2-3 mins.
Now add the crushed ginger and garlic and continue to fry on low heat for 2-3 mins.
Add all the spice powders,1/2 tsp of the garam masala powder, give a mix and then add 1 tsp salt. Give a mix and fry it on medium heat for 3 mins after adding a splash of water. Fry till oil separates.
Add the fresh tomato paste, give a mix and fry on medium heat for 3-4 mins.
Reduce heat to low and add the whisked curd/plain yogurt. Keep cooking on low for 2 mins and then cover & cook on low heat for 7-8 mins.
Now add the boiled chickpeas, give a mix and fry for 2 mins.
Now add 250 ml of the water in which the chickpeas was boiled, give a stir and cover and cook on low heat for 12 mins.
Now add 1/4 tsp Garam masala powder and crushed Kasuri Methi.
Give a stir and garnish with julienned ginger and sliced green chillies.
Serve with Naan or Roti.




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