Lahori Murgh Chhole Curry

Lahori Murgh chhole curry is an authentic and traditional pakistani dish. Since it originated from Lahore, its kind of a significant part of Pakistan’s Punjabi cuisine. Its amazing that I always connected Lahore with Murgh chhole curry, yet I have a few wonderful and close friends from Lahore, who I have known for a few years now have never made Murgh chhole. I think they find it a part of their everyday cuisine and do not realize how fancy it could be for people like me. This is basically a breakfast dish, and goes great with Tandoori roti or Kulche, just like Nahari. But unlike Nahari, you can serve this dish with Rice and Phulkas too. 

So, you might wonder what inspired me to cook Murgh chhole curry. it was actually an Indian chef that inspires so many like me. I happened to watch one of his shows where he mentioned that during his college days in Boston, he travelled to NYC and visited a small restaurant owned by Pakistani Guy. The chef mentioned that he was in love with the dish after the first bite and asked the owner for the recipe, which he gladly wrote down roughly on a napkin in Urdu and the chef still holds on to that napkin with the recipe. I just loved the story and since I believe that the flavor of every dish has a story, so does this. Well, it doesn’t always have to be my experience, but its definitely something that I will always remember each time I cook or eat or read about Murgh chhole curry and so will you.

Though, this recipe is not from my favorite chef and its created by the inspiration I got by watching some shows that display different cultures and cuisines and also show how certain dishes that are popular in certain regions are made. I followed most things that were shown, but since they never discuss the ingredients and their quantity in detail, we do have to manage few things on our own and honestly, the fun of playing with spices and flavors gives me immense fun.

I made the curry using Ghee, but you can always use any Oil of your choice if you desire. Initially I tempered the Ghee with small dry Red chillies, fennel seeds, cumin seeds, cloves, cinnamon stick, green cardamom and Bay leaf. I added finely chopped onions and curry leaves and cooked till they turn pinkish brown and added Ginger garlic paste. Further, I added Red chili powder, Turmeric Powder, Black pepper powder, Coriander powder and little salt, foolowed by chicken and boiled chhole [chickpeas]. Add a few chopped tomatoes, green chilies and yogurt. Garnish with some jalapenos and thinly sliced Ginger.

This makes a fabulous dish and if you haven’t tried it yet, Please do so now. This goes great with Roti, Parantha, Tandoori Roti or Boiled Rice. 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.