Murgh Choley

Ingredients

• 1–1.5 kgchicken, cut into 8–10 pieces
• 720–960 ml (3–4 cups), or 2 cans, drained and rinsedboiled chickpeas
• 2onions, chopped
• 60 ml (¼ cup)oil
• 2–3tomatoes, crushed
• 1 tbspginger paste
• 1 tbspgarlic paste
• 2.5 cm (1 inch)cinnamon stick
• 2large black cardamom pods
• 6–7black peppercorns
• 4–5cloves
• ½ tspground turmeric
• 1 tbspground cumin
• 1 tbspcoarsely ground coriander
• 1 tbspred chilli powder
• ½ tspground black pepper
• 1 tspdried mango powder
• ½ tspgaram masala
• to tastesalt
• 2 tbspfresh coriander, chopped
• to tastegreen chilli, sliced
• to tasteginger, cut into julienne
• ½ tspdried fenugreek leaves, crushed

Instructions

1. 1

   Heat the spices

   Heat the oil and add the cinnamon, black cardamom, peppercorns and cloves. Cook them for a couple of minutes.

2. 2

   Fry the onions

   Add the chopped onions and fry until golden.

3. 3

   Add the pastes

   Stir in the ginger and garlic pastes and fry for about a minute, until fragrant.

4. 4

   Cook the chicken

   Add the chicken pieces and cook until their colour changes.

5. 5

   Add spices and tomatoes

   Add all the spices and the crushed tomatoes.

6. 6

   Cook the masala

   Continue cooking until some oil begins to separate out.

7. 7

   Add chickpeas

   Add the chickpeas with some. The source recipe does not specify what or how much to add with them.

8. 8

   Simmer the curry

   Let everything simmer together over very low heat for another 10 minutes.

9. 9

   Finish and serve

   Sprinkle over the garam masala, sliced chillies, chopped coriander, julienned ginger and crushed fenugreek leaves. Serve with naan bread, parathas or rice.

What is murgh choley?

Murgh means chicken and choley refers to chickpeas, so this is a chicken-and-chickpea curry found in South Asian cooking. Its character comes from the pairing of a rich, spiced onion-tomato base with tender chicken and hearty chickpeas.

This version builds flavour by frying whole spices first, then cooking the onions and aromatics before adding the chicken, ground spices and tomatoes. Chickpeas join near the end so they can take on the curry’s flavour as everything simmers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 47g protein, 50g carbs, 35g fat.

The chickpeas and tomatoes supply much of the carbohydrate, while the oil contributes a substantial share of the fat. Chicken provides most of the protein, though the amount per serving will vary with the size and cut of the bird. Pair a serving with a generous vegetable side, and choose rice or bread according to how substantial you want the meal to be.

Build flavour in the pan

Whole spices: give the cinnamon, cardamom, peppercorns and cloves a couple of minutes in the hot oil to release their aroma. Keep them moving if they start to darken quickly.

Golden onions: take the onions to a deep golden colour before adding the pastes. This gives the curry base a savoury sweetness and helps it develop depth.

Give the masala time

Aromatics: fry the ginger and garlic pastes briefly, just until fragrant, then add the chicken. Cooking the chicken until its surface changes colour prepares it for the spiced tomato mixture.

Tomatoes: cook them with the spices until oil starts to separate from the masala. This is the recipe’s cue that the base has cooked down; don’t rush straight to adding chickpeas.

Check the chicken and chickpeas

Chicken: the recipe gives no exact cooking time before the chickpeas go in, so use the colour change as the stated cue at that stage. After simmering, check that the chicken is cooked through before serving.

Chickpeas: because they are already boiled, they mainly need to heat through and absorb the sauce during the final 10-minute simmer. Stir gently to keep them intact.

Finish with a fragrant garnish

Last additions: garam masala, green chilli, fresh coriander, julienned ginger and crushed dried fenugreek go in at the end. Their fresher, more pronounced aromas contrast with the spices cooked into the base.

The method does not state a quantity of chilli or ginger for the garnish, so add them to taste. If you prefer a milder curry, use less green chilli or leave it out.

Choose a side

Bread: naan or parathas are useful for scooping up the thick curry and chickpeas. Serve them warm alongside the chicken.

Rice: plain rice offers a simple base for the sauce. Add a crisp salad or a vegetable side if you want more variety on the plate.

Recipe notes & tips

• Use a wide, heavy-based pan so the onions can fry evenly.
• Have the whole spices and ground spices measured out before you start cooking.
• Let the onions become properly golden rather than stopping while they are pale.
• Drain and rinse canned chickpeas before adding them.
• Add green chilli gradually at the end, tasting as you go.
• Check the chicken is cooked through before serving.

Variations

• Adjust the heat: use less red chilli powder or omit the sliced green chilli for a milder curry.
• Add extra vegetables: stir in a suitable quick-cooking vegetable during the simmer, allowing it time to become tender.
• Use chicken thighs: swap in bone-in thighs if you prefer a cut with a richer texture.
• Make it boneless: use boneless chicken pieces and check them carefully for doneness.
• Choose canned chickpeas: use two drained and rinsed cans when you do not have boiled chickpeas ready.

Common mistakes to avoid

• Pale onions: keep frying until golden, since adding the pastes too early can leave the base underdeveloped.
• Burnt whole spices: lower the heat if they darken rapidly, as scorched spices can taste bitter.
• Rushed tomato masala: wait for some oil to separate before adding the chickpeas.
• Over-stirring chickpeas: fold them in gently so they keep their shape.
• Undercooked chicken: check the thickest pieces before serving and continue cooking if needed.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat gently in a pan until steaming hot throughout, adding a little water if the curry has thickened.

Frequently asked questions