Lahori Murgh Chhole Curry

Lahori Murgh Chhole Curry is a classic and time-honored Pakistani dish, deeply rooted in the culinary traditions of Lahore and an integral part of Punjabi cuisine. Long associated with the city’s vibrant food culture, this dish reflects the warmth and simplicity of everyday Lahori cooking. Interestingly, despite its cultural significance, many natives of Lahore regard Murgh Chhole as a routine household preparation, often overlooking how distinctive and celebratory it may appear to those outside the region.

Traditionally enjoyed as a breakfast dish, Lahori Murgh Chhole is most commonly served with tandoori roti or kulche, much like the beloved nihari. However, its versatility sets it apart—it pairs equally well with steamed rice or soft phulkas, making it suitable for any time of day. Rich in flavor yet comforting in nature, this dish beautifully represents the understated elegance of Punjabi home-style cuisine.

One might wonder what inspired me to cook Murgh Chhole Curry. The motivation, in fact, comes from an Indian chef whose work has inspired countless home cooks, myself included. In one of his shows, he shared a memorable story from his college days in Boston, when he traveled to New York City and dined at a small restaurant owned by a Pakistani chef. After his very first bite, he was so taken by the flavors that he asked for the recipe. The owner, in a generous gesture, wrote it down roughly on a napkin—in Urdu—which the chef still treasures to this day.

That story deeply resonated with me. I firmly believe that every dish carries a story within its flavors, and Murgh Chhole Curry is no exception. While this may not be my own lived experience, it is a narrative that I return to each time I cook, eat, or even read about this dish—and one that, I hope, will stay with you as well.

While this recipe is not directly sourced from that beloved chef, it is very much shaped by the inspiration I have drawn from watching culinary shows that celebrate diverse cultures and regional cuisines. These programs often focus on the spirit and technique behind iconic dishes rather than precise measurements or detailed ingredient lists. As a result, much of the interpretation is left to the cook.

I followed the methods and visual cues shared in these shows as closely as possible, adapting where necessary. That process—adjusting quantities, balancing spices, and refining flavors—has been one of the most enjoyable aspects of recreating this dish. The freedom to experiment is where the true joy of cooking lies, allowing each version to carry a personal imprint while still honoring its cultural roots.

This curry was prepared using ghee, though a neutral cooking oil may be substituted based on personal preference. The process begins by tempering the ghee with small dried red chilies, fennel seeds, cumin seeds, cloves, a cinnamon stick, green cardamom, and a bay leaf, allowing the aromatics to release their essential oils. Finely chopped onions and curry leaves are then added and sautéed until the onions turn a light pinkish-brown, followed by ginger-garlic paste.

Next, red chili powder, turmeric powder, black pepper powder, coriander powder, and salt are added and gently cooked before incorporating the chicken and pre-boiled chhole (chickpeas). Chopped tomatoes, green chilies, and yogurt are then mixed in, creating a rich and well-balanced gravy. The dish is finished with a garnish of sliced ginger and jalapeños, adding both freshness and heat.

This preparation results in a truly satisfying and flavorful dish. If you have not yet experienced Murgh Chhole Curry, I encourage you to try it—it is well worth the effort. It pairs beautifully with roti, paratha, tandoori roti, or simple boiled rice, making it a versatile addition to any meal.

Enjoy.

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Lahori Murgh Chhole Curry

Chickpeas cooked with Chicken, a special curry from Lahore, Pakistan

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Cuisine

Indian, Mughlai, Pakistani

Prep Time

15 minutes

Cook Time

40 minutes

Servings

people MetricUS Imperial

Ingredients

• 3 tbsp Ghee
• 4 No. Small Dry Red chilies
• 1/2 tsp Cumin seeds
• 1/2 tsp Fennel seeds
• 1 No. Bay leaf
• 2 No. Cinnamon stick small size
• 2 No. Green cardamom
• 2 No. cloves
• 1 cup Onion chopped
• 1/8 cup curry leaves
• 2 tbsp Ginger garlic paste
• 1 tsp Coriander powder
• 1/2 tsp Red chili powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Salt More or less according to your taste
• 1/4 tsp black pepper powder
• 1 No. Chicken [with bones] Cut to small pieces
• 2 cups Chickpeas soaked overnight and boiled/ canned
• 2 No. Tomato chopped
• 7 No. Green chilies slit
• 1 cup Yogurt whisked
• 1 tbsp Ginger julienne cut
• 1 No. Jalapeno chopped

Cuisine Indian, Mughlai, Pakistani Prep Time 15 minutes Cook Time 40 minutes Servings people MetricUS Imperial Ingredients 3 tbsp Ghee 4 No. Small Dry Red chilies 1/2 tsp Cumin seeds 1/2 tsp Fennel seeds 1 No. Bay leaf 2 No. Cinnamon stick small size 2 No. Green cardamom 2 No. cloves 1 cup Onion chopped 1/8 cup curry leaves 2 tbsp Ginger garlic paste 1 tsp Coriander powder 1/2 tsp Red chili powder 1/4 tsp Turmeric Powder 1/2 tsp Salt More or less according to your taste 1/4 tsp black pepper powder 1 No. Chicken [with bones] Cut to small pieces 2 cups Chickpeas soaked overnight and boiled/ canned 2 No. Tomato chopped 7 No. Green chilies slit 1 cup Yogurt whisked 1 tbsp Ginger julienne cut 1 No. Jalapeno chopped

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Instructions

1. Add Ghee to the pan. Add cumin seeds, fennel seeds, cinnamon sticks, Bay leaf, Green cardamoms, cloves and small round red chilies. Let them crackle.

   
2. Add chopped onions and curry leaves.

   
3. Cook the onions till they are light brown in color and add Ginger Garlic paste. Saute till the raw smell goes away.

   
4. Add coriander powder, Red chili powder, Salt and Turmeric Powder. Saute till the ghee separates.

   
5. Add the black pepper powder.

   
6. Add chicken and mix everything well.

   
7. Add Chickpeas and mix well.

   
8. Add chopped tomatoes and green chilies. Also add 1/2 cup of water. Cook till the tomatoes are soft and mushy.

   
9. Add the Yogurt and cook till the ghee separates and the curry looks well blended.

   
10. Serve hot with Chapatti, Naan, parantha or Rice. Garnish with jalapenos and Ginger juliennes.