Lahori Cholay Murgh

6 servings
10 Minutes to prepare
30 Minutes to cook


  • 1. 3 cups Chickpea (kabuli cholay), boiled
  • 2. 1kg Chicken (qorma cut)
  • 3. 1 Onion large, sliced
  • 4. 1 Tomato, finely chopped
  • 5. 1tbsp Ginger garlic paste
  • 6. 1tsp cumin powder
  • 7. 1tsp coriander powder
  • 8. 1tsp red chilli powder
  • 9. 1/2tsp turmeric powder
  • 10. 1tsp salt or to taste
  • 11. 1/4 cup yogurt
  • 12. 1tsp Garam masala
  • 13. 1 bunch coriander leaves chopped
  • 14. 1 cup mustard oil
  • 15. 1tsp shahi jeera


1. Heat oil in a Handi,ads shahi jeera and allow it to splutter

2. Add onions and fry till translucent. Then add ginger garlic paste and saute till the raw smell goes off

3. Add tomatoes and saute till mushy. Sprinkle some water if required.

4. Add dry spices except Garam masala and saute. Add whisked yogurt and stir until it releases water. Saute till oil separates

5. Now add the cholay and mix well. Add chicken and stir until it changes color

6. Add 2 cups water and bring it to boil. Turn the flame to low and let the chicken cook keeping the lid on.

7. Once the chicken is tender, check for seasoning and cook till water evaporates and bring the consistency of the gravy as per your preference

8. Switch off the flame and add Garam masala powder and coriander leaves.

9. Serve Lahori Cholay Murgh with rice or roti

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