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Chicken Curry With Chick Peas and Potatoes~Murgh Cholay

Here’s another quick recipe I made for my hectic Tuesday and Thursday. It’s not as quick as pasta but if you have a bit of time, for a satisfying chicken curry, it’s pretty quick. This wasn’t on my list to cook but when I raided my freezer, all I had left was this huge bag of five bone in chicken breasts. I usually buy these for my biryanis and kormas but five breasts is a lot for an everyday meal. Since I had to defrost all of it, I just poached all the breasts with some onions and carrots and then used two breasts for last night’s dinner. 

It can easily be made with boneless chicken but tastes a little more complex with bone in breasts. However, for a curry in a hurry, use the boneless. The original murgh cholay does not have potatoes but I like potatoes so, in they go! Originally, this dish is from Lahore in North Pakistan. The Lahoris enjoy it for breakfast with hot naan. My version is probably not authentic, but it’s also a quick version.

If you like garbanzo beans/chick peas, you are going to love this. If you increase the quantities, you may not even need rice or bread, eat it like a stew.

If you have ready cooked chicken you can add it in near the end and heat through or you can brown the chicken cubes and finish cooking with the potatoes. I used tinned chick peas yesterday but usually, I like to make this with dried chickpeas that have been soaked and boiled. They tend to be creamier and so in turn, the gravy is nice and thick.

Serves 6-8 

 

MURGH CHOLAY

 

2lbs boneless chicken, cubed or ready cooked chicken 

1 onion, chopped fine

1/4 cup Canola or vegetable oil

2 large potatoes, medium cubes

1 15oz tin garbanzo beans/ chick peas

2 teaspoons garlic minced

1 teaspoon ginger, minced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon turmeric

1 teaspoon red chilli powder (or to taste)

5 green cardamom pods

1 cinnamon stick

1 green chilli

1/2 cup crushed tomatoes, fresh or tinned

!/2 cup yoghurt (optional, I didn’t add any, but typically it’s added)

2 cups water/broth more if needed

handful of cilantro 

 

Heat a large Dutch oven on medium heat and brown the onions.

Once they start to turn a golden colour, add in the spices (cumin, coriander, red chilli powder, turmeric, cinnamon stick and cardamom pods) and cook a little.

Add the garlic and ginger.

Add the chicken pieces, if using uncooked chicken.

Brown the chicken and coat with all the spices.

Add the potatoes and coat with the oil and spices.

Fry the chicken and potatoes for about 5 minutes,.

Add the water and bring to boil.

Cover the pot and lower the heat to simmer gently till the potatoes are tender and chicken is cooked.

About 20 minutes.

After the chicken and potatoes are done, add more water if needed to keep the gravy like consistency.

Add the chick peas, green chilli and the tomato sauce.

Let simmer about 5 minutes.

Add the yoghurt , if using (and if using ready cooked chicken, add it now and heat through)

You can also mash some of the potatoes and chickpeas to give a creamy gravy.

Check for salt and pepper.

Finish off with chopped cilantro.

 

Hope you are all having a great week, enjoying the fall colours and weather. Seems like our fall is taking a winter turn; we may have snow this weekend!

It’s already turning very cold outside just as I type this. I can hear the Aspens outside my window quivering in the wind. It’s the best sound ever.


Comments

  1. Will try this out today for dinner, using chicken legs (which is all I have right now!). I like chickpeas so this recipe is just what I was looking for. Thank you for posting this recipe 🙂

  4. What a fabulous curry, Nazneen! Since the curry season came here (I crave Indian food as soon as it gets cold!), I am preparing a curry this weekend too (but a different one). I hope it will be edible and postable 😉 I am bookmarking your curry because I love chick peas, chicken, potatoes… in short I love this recipe.
    Sissi recently posted..Shochu on the Rocks (Shochu Rokku) with YuzuMy Profile

    • Thanks Sissi. Something about the warming spices that makes winter/ fall a perfect time for some Indian food! I hope you try this one out.

  5. i attempted to make murgh cholay once and it turned out so bad that my husband begged me to never try making it again….hahaha.
    maybe, i should try it again with your recipe coz your pictures are making me drool…hehhe

    • Haha! You are funny Abeer. It’s not too difficult, basically a korma with some chickpeas. It makes a nice change from the normal korma with the addition the chickpeas.

  6. This is a lovely looking mid-week meal that has to be full of flavour. I’m looking for something quick and easy to make for dinner tonight so I’ll give this a try. Thanks for the inspiration! xx
    hotlyspiced recently posted..Cheap EatsMy Profile

    • Hi Barb, I hope they do like it! My children enjoy any kind of Indian food or curry and am always excited when people tell me their children will eat spices.

      It could every easily have been Mondays and Wednesdays for me too, but my sons practice ended up falling on Tuesdays and Thursdays. I hope maybe this curry can help you out one Monday or Wednesday!

    • Thanks Asmita!

      The potatoes had a nice bulk so you are able to eat it by itself if you wanted. You can even take the meat out and make it vegetarian.

      Thanks for stopping by!

  10. Hi Nazneen!

    I am the chicken boneless type so I would go for that, but I agree with you, chicken with bones gives it more flavors for sure.

    Your recipe reminds me of a Korma recipe that I love to make at home. Its a bit different though but in general the spice combi is quite similar to your chicken curry. I am not much of a chick pea fan, except hummus maybe, so I would keep them out. Would that make sense in your recipe?
    helene dsouza recently posted..Comment on Spiced Apple Compote, Muesli Yogurt by Helene DsouzaMy Profile

    • Hi Helene,
      I like using boneless chicken because its so quick, but I don’t really like it, it’s too dry. I prefer bone in chicken. You can leave out the chickpeas but then it would be a korma!

      But if you don’t like them, then I would just stick to making a plain korma.

    • Thank you Nami! Seeing that your presentations are always impeccable, I will take that as a very big compliment! I have a hard time photographing anything, I don’t have the patience or patient children who can wait till I finish. They just want to eat. I hope you try the curry, it is really good, especially if you like chick peas.

    • There you go! A new recipe for you to try. It’s really good and I think you’ll really enjoy it.

    • Thanks Uru. It is good and you can make it vegetarian by leaving out the chicken. That’s what I did for my daughter.

  16. That looks so delicious. I think this would make a wonderful mid-week meal as it’s something everyone in our family would enjoy. What a great list of ingredients xx
    hotlyspiced recently posted..Just For FunMy Profile

    • I am so glad Charlie. I hope they like it, if they like curry, they will definitely enjoy this.

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