Lahori Cholay Murgh

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Lahori Cholay Murgh


Cooking Time

Preparation Time :10 Min

Cook Time : 30 Min

Total Time : 40 Min


Serves : 6
  • 3 cups chickpea (kabuli cholay), boiled

  • 1 kgs chicken (qorma cut)

  • 1 nos onion large, sliced

  • 1 nos tomato, finely chopped

  • 1 tbsp ginger garlic paste

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 1 tsp red chilli powder

  • 1/2 tsp turmeric powder

  • 1 tsp salt or to taste

  • 1/4 cups yogurt

  • 1 tsp garam masala

  • 1 sprig coriander leaves chopped

  • 1 cups mustard oil

  • 1 tsp shahi jeera


  • Heat oil in a Handi,ads shahi jeera and allow it to splutter
  • Add onions and fry till translucent. Then add ginger garlic paste and saute till the raw smell goes off
  • Add tomatoes and saute till mushy. Sprinkle some water if required.
  • Add dry spices except Garam masala and saute. Add whisked yogurt and stir until it releases water. Saute till oil separates
  • Now add the cholay and mix well. Add chicken and stir until it changes color
  • Add 2 cups water and bring it to boil. Turn the flame to low and let the chicken cook keeping the lid on.
  • Once the chicken is tender, check for seasoning and cook till water evaporates and bring the consistency of the gravy as per your preference
  • Switch off the flame and add Garam masala powder and coriander leaves.
  • Serve Lahori Cholay Murgh with rice or roti