Murgh Chhole

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Murgh Chhole



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


Procedure: 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.