Chicken & Chickpea Curry 🥘
(murgh cholay)
This popular Pakistani curry just hits differently! It’s wholesome and so satisfying, served with fluffy naan’s or parathas for the ultimate comfort curry!
Check out my recipe below and remember to save for later! I’ve also shared a how to reel! 💛
Ingredients
600g Chicken thighs, cut into 1 inch cubes
400g Canned chickepeas, drained/washed
1/4 cup Oil/Ghee
1 Medium Onion, finely chopped
2 Tomatoes, finely chopped
4 Garlic gloves, minced/grated
1 inch Ginger, grated
1/2 tsp Cumin seeds
1 tsp Salt, or to taste
3-4 Black peppercorns (or 1/2 tsp ground)
1 tsp Red chilli powder, or to taste
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/4 tsp Turmeric powder
1 tsp Garam masala (Shan brand)
A pinch of Baking powder
Fresh coriander, finely chopped
1 Green chilli, finely sliced (optional)
Method
Step 1 – In a medium sized pot, on medium heat, add the oil, once hot add the onions, fry till golden. Now add the cumin seeds, fry for 30 seconds. Next, add the remaining dry seasonings (minus the baking powder) and stir. Add the garlic, ginger and fry till fragrant. Then add the tomatoes, fry till they are soft and have formed into a paste with the onions.
Step 2 – Add the chicken, coating well in the masala and stir fry on high heat for 6-7 minutes. Now add the chickpeas, 1/2 cup of water and the baking powder. Turn the heat to low. Cover and cook for 30 minutes.
Step 3 – Top with fresh coriander, green chillies! Enjoy!!
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