Pakistani · intermediate
Lahori Murgh Cholay
A comforting Lahori street food classic featuring tender chicken simmered with chickpeas in a deeply spiced onion tomato gravy enriched with cracked black pepper and roasted cumin.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat ghee in a heavy-bottomed pot over medium heat and cook minced onions for 10 minutes until deep golden brown.
- 02
Stir in ginger-garlic paste and cook for 1 minute until fragrant.
- 03
Add chicken pieces and sear for 6 minutes until exterior changes color and juices brown slightly.
- 04
Stir in tomato puree, ground cumin, coarsely ground black pepper, and salt, cooking for 5 minutes until oil separates from gravy.
- 05
Pour in 1.5 cups of water, cover pot, and simmer on low heat for 15 minutes until chicken is tender.
- 06
Fold in cooked chickpeas and green chilies, mashing a small spoonful of chickpeas against the pot side to thicken sauce.
- 07
Simmer uncovered for 8 minutes until gravy thickens, finish with garam masala, and remove from heat.
A LITTLE KITCHEN KNOW-HOW
Bhunao
Sautéing aromatics, meat, and spices continuously until oil separates from the curry base, intensifying flavor depth.
Notes from the kitchen
- Mashing a small portion of chickpeas directly into sauce provides signature thick Lahori street style texture.
- Browning onions thoroughly in step 1 is essential for establishing dark color and caramel depth.
- Original home-cooking adaptation inspired by Pakistani; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
