Monday, June 6, 2011

Lahori Murgh Cholay لاہوری مرغ چھولے

Lahori Murgh Cholay

Lahori Murgh Cholay is one of the most popular dish of Punjab, Road Side vendors are selling this stuff in all seasons in parks, in bazaars in Industrial areas. Cholay means Kabuli Channa in Punjabi and Murgh Means Chicken.


  • Chicken  1 kg
  • Kabuli Channa (Garbanzo beans/Chickpea)   250 gram
  • Oil 1 cup
  • Onion chopped 3
  • Tomatoes chopped 3
  • Ginger crushed 2 teaspoon
  • Garlic crushed 2 teaspoon
  • Fresh Coriander leaves for Garnish
  • Mint chutney in yoghurt (Mint Raita) for serving.
  • Salt to taste
  • Red Chilli powder 1 teaspoon
  • Red Chilli cutter 1 teaspoon
  • Haldi 1/2 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Baking soda 3 teaspoon
  • Black pepper whole 15
  • Cloves whole 8
  • Garam Masala  1/2 teaspoon


  • Wash then soak Kabuli channa in water with 2 teaspoon of baking soda for 5-6 hours.
  • Then boil in enough water and  keep aside.
  • Now heat oil in a pan fry onion till golden brown. Add tomatoes, ginger, garlic and all spices and 1 teaspoon baking soda and fry for 2 minutes then add chicken and fry for another 5 minutes.
  • Add 2 cup water and cook on medium flame till chicken is tender.
  • At this stage add boiled Kabuli channa and cook for 10 minutes. Garnish with Fresh Coriander leaves and simmer.
  • Delicious Murgh Cholay are ready serve with Naan and Mint raita.
  • Mint raita is usually poured over Murgh Cholay gravy in serving plate.

Lahori Murgh Cholay