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Cooking Culmination

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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Lahori Murgh Cholay · Cooking Culmination

Discover / Pakistani

Editorial sample recipePakistaniintermediatehalaldairy-freegluten-free

Lahori Murgh Cholay

Name: Lahori Murgh Cholay
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 600 g bone-in chicken thighs, cut into bite-sized pieces; 400 g cooked chickpeas, drained; 3 tbsp ghee; 1 large yellow onion, finely minced; 1.5 tbsp ginger-garlic paste; 1 cup tomato puree; 1 tsp ground cumin; 1 tsp coarsely ground black pepper; 1 tsp garam masala; 3 whole green chilies, slit lengthwise

A comforting Lahori street food classic featuring tender chicken simmered with chickpeas in a deeply spiced onion tomato gravy enriched with cracked black pepper and roasted cumin.

Prep: 15 min
Cook: 35 min
Total: 50 min

AI-generated illustration of Lahori Murgh Cholay

AI illustration

Ingredients

Servings

600 g bone-in chicken thighscut into bite-sized pieces
400 g cooked chickpeasdrained
3 tbsp ghee
1 large yellow onionfinely minced
1½ tbsp ginger-garlic paste
240 ml tomato puree
1 tsp ground cumin
1 tsp coarsely ground black pepper
1 tsp garam masala
3 whole green chiliesslit lengthwise

Allergen information

This recipe contains or may contain:

milk

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Bhunao

Sautéing aromatics, meat, and spices continuously until oil separates from the curry base, intensifying flavor depth.

Instructions

Step 1: Heat ghee in a heavy-bottomed pot over medium heat and cook minced onions for 10 minutes until deep golden brown.
Step 2: Stir in ginger-garlic paste and cook for 1 minute until fragrant.

Step 3: Add chicken pieces and sear for 6 minutes until exterior changes color and juices brown slightly.

Step 4: Stir in tomato puree, ground cumin, coarsely ground black pepper, and salt, cooking for 5 minutes until oil separates from gravy.

Step 5: Pour in 1.5 cups of water, cover pot, and simmer on low heat for 15 minutes until chicken is tender.

Step 6: Fold in cooked chickpeas and green chilies, mashing a small spoonful of chickpeas against the pot side to thicken sauce.

Step 7: Simmer uncovered for 8 minutes until gravy thickens, finish with garam masala, and remove from heat.

Cooking tips

Mashing a small portion of chickpeas directly into sauce provides signature thick Lahori street style texture.
Browning onions thoroughly in step 1 is essential for establishing dark color and caramel depth.
Original home-cooking adaptation inspired by Pakistani; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.