MURGH CHOLEY
This flavorful Murgh Choley recipe combines tender bone-in chicken with hearty chickpeas in a rich and aromatic curry. The dish is prepared by first creating a fragrant spice base with cumin seeds, bay leaves, cinnamon stick, and various spices. Onions are sautéed until translucent before adding the chicken to brown. A flavorful mix of ginger, garlic, green chillies, and a blend of spices is added to create a delicious flavor base. Yogurt is incorporated to add creaminess to the curry, and chickpeas are stirred in along with chickpea water for a perfect gravy consistency. The dish is cooked until the flavors meld together, then garnished with julienne ginger, chopped coriander, and green chillies. Serve this delectable curry with steamed rice, roti, or naan for a satisfying meal. Feel free to customize the spice levels and add boiled eggs for extra protein. Enjoy the comforting flavors of this classic South asian dish!
- 8 pieces bone-in chicken
- 1/4 cup ghee
- 1 teaspoon cumin seeds
- 3 bay leaves
- 3 inches cinnamon stick
- 5 green cardamoms
- 6 cloves
- 2 black cardamoms
- 5 cloves cloves garlic
- 2 inches ginger knob
- 3 green chillies
- 1 teaspoon crushed red pepper
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 teaspoon coriander powder
- Salt to taste
- 1/2 teaspoon red chilli powder (optional)
- 2 onions
- 1/2 cup yogurt
- 2 cups boiled chickpeas
- 2 cups chickpea water
- julienne cut ginger
- chopped coriander
- green chillies
- boiled eggs (optional)
- 1. Heat ghee in a pan over medium heat until it melts and becomes hot.
- 2. Add cumin seeds, bay leaves, cinnamon stick, green cardamoms, cloves, and black cardamoms to the hot ghee. Fry the spices for a minute or until they become fragrant, releasing their aromas.
- 3. Meanwhile, blend the onions into a paste using a food processor or blender.
- 4. Add the onion paste to the pan with the spices and cook until the onions turn translucent, stirring occasionally to prevent burning.
- 5. Place the chicken pieces into the pan and sear them on both sides until they are lightly browned. This step helps to seal in the juices and flavors of the chicken.
- 6. In a mortar and pestle or using a food processor, crush ginger, garlic, and green chillies into a paste. Add this paste to the chicken in the pan.
- 7. Season the chicken with crushed pepper, salt, coriander powder, turmeric, and optional red chilli powder. Stir well to coat the chicken evenly with the spices.
- 8. Pour in the yogurt and cook until the water from the yogurt evaporates and the oil starts to separate from the mixture. This step helps to create a creamy and flavorful base for the curry.
- 9. Stir in the boiled chickpeas and mix them well with the chicken and spices. Taste the curry and adjust the seasoning with red chilli powder if more heat is desired.
- 10. Add the chickpea water to the pan to reach your desired gravy consistency. Stir well to combine all the ingredients.
- 11. Cover the pan and cook the curry on medium-high heat, stirring occasionally, until the gravy thickens and the flavors meld together.
- 12. Once the curry has thickened, sprinkle garam masala over the dish and mix it in for a final burst of flavor.
- 13. Garnish the Murgh Choley with julienne ginger, chopped coriander, and green chillies for a fresh and vibrant finish.
- 14. Serve the delicious Murgh Choley hot with steamed rice, roti, or naan for a satisfying meal. Optionally, you can add boiled eggs to the dish for an extra protein boost.
To boil chickpeas, follow these steps:
1. Place the dried chickpeas in a colander and rinse them under cold water to remove any dirt or debris.
2. Soaking chickpeas overnight or for at least 8 hours can help them cook faster and more evenly. If you choose to soak them, place the chickpeas in a large bowl, cover them with water, and let them soak.
3. Boil the chickpeas: In a large pot, add the soaked or unsoaked chickpeas and cover them with water. The water level should be at least 2 inches above the chickpeas. You can also add a pinch of salt to the water for seasoning.
4. Place the pot over high heat and bring the water to a rapid boil.
5. Once the water is boiling, reduce the heat to low and let the chickpeas simmer. If you soaked the chickpeas, they may cook in about 1-1.5 hours. If you did not soak them, it may take longer, approximately 2-3 hours. Check the chickpeas occasionally and add more water if needed to keep them submerged.
or Transfer the soaked or unsoaked chickpeas to the pressure cooker.Close the pressure cooker lid and set the valve to the sealing position. Cook the chickpeas on high pressure for about 7-8 minutes for soaked chickpeas.Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes. Carefully open the pressure cooker lid.
6. To check if the chickpeas are cooked, take one out and taste it. It should be tender but not mushy. If they are not cooked to your liking, continue simmering.
7. Once the chickpeas are cooked to your desired tenderness, remove the pot from the heat and drain the chickpeas in a colander and save the water for the gravy , this will add the flavour to gravy. They are now ready to be used in your Murgh Choley (Chicken and Chickpea Curry) recipe.