How To Make Lahori Murgh Choley

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Lahori Murgh Choley Recipe

Prepare to tantalize your taste buds with the rich and aromatic flavors of Lahori Murgh Choley, a beloved dish from the heart of Pakistan.

This recipe is a culinary masterpiece that combines succulent chicken and tender chickpeas, simmered in a fragrant blend of spices, creating a symphony of taste and texture that's sure to delight your senses.

Lahori cuisine is renowned for its bold flavors and complex spices, and this dish is no exception.

Lahori Murgh Choley is a perfect example of the diverse and vibrant food culture of Lahore, Pakistan's cultural capital.

It reflects the city's long history and the influence of various culinary traditions that have converged over the centuries.

This dish embodies the essence of Lahori cuisine with its aromatic spices, slow-cooked meats, and hearty legumes.

In this recipe, we'll guide you through the steps to create this mouthwatering masterpiece in your own kitchen.

You'll learn how to marinate the chicken to perfection, infuse the chickpeas with flavor, and blend a medley of spices to create the signature Lahori taste.

Whether you're an experienced cook eager to explore new flavors or a novice in the kitchen looking for a delicious adventure, this Lahori Murgh Choley recipe will transport your taste buds to the bustling streets of Lahore, where the scent of spices and sizzling pots fill the air.

So, gather your ingredients, prepare your pots and pans, and get ready to embark on a culinary journey to the heart of Pakistan as we guide you through the preparation of this delectable Lahori Murgh Choley recipe.

From the first bite to the last, you'll savor the rich flavors and cultural heritage that this dish embodies, making it a delightful addition to your culinary repertoire.

Ingredients:

For Marinating the Chicken:

  • 500g bone-in chicken pieces (you can use a mix of thighs and drumsticks)
  • 1 cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • Salt to taste

For the Choley (Chickpea) Mixture:

  • 1 cup cooked chickpeas (canned or boiled)
  • 2 tablespoons cooking oil
  • 1 large onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to your spice preference)
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 tomatoes, finely chopped
  • 1/4 cup fresh coriander leaves, chopped

Instructions:

  1. Marinate the Chicken:
    • In a large bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, ground coriander, and salt.
    • Add the chicken pieces to the marinade, ensuring they are well-coated.
    • Cover the bowl and refrigerate for at least 2 hours or overnight for best results.
  2. Cook the Chickpeas:
    • If using canned chickpeas, drain and rinse them.
    • If using dried chickpeas, soak them overnight, then boil until tender. Drain and set aside.
  3. Cook the Chicken:
    • Heat 2 tablespoons of cooking oil in a large skillet or pan over medium heat.
    • Add the marinated chicken pieces and cook until they are browned and cooked through. Remove them from the pan and set aside.
  4. Prepare the Choley Mixture:
    • In the same pan, add a bit more oil if needed.
    • Add cumin seeds and let them splutter.
    • Add finely chopped onions and sauté until they turn golden brown.
  5. Add Spices:
    • Stir in ginger-garlic paste and cook for a couple of minutes until the raw smell disappears.
    • Add coriander powder, garam masala, red chili powder, turmeric powder, and salt. Cook for a few minutes until the oil starts to separate from the spices.
  6. Add Tomatoes:
    • Add the chopped tomatoes and cook until they soften and the oil separates.
  7. Combine Chicken and Chickpeas:
    • Return the cooked chicken pieces to the pan and mix them with the spice mixture.
  8. Add Chickpeas:
    • Add the cooked chickpeas to the pan and mix everything together.
  9. Simmer:
    • Cover the pan and simmer the Lahori Murgh Choley for about 10-15 minutes, allowing the flavors to meld together.
  10. Garnish:
    • Finally, garnish with chopped fresh coriander leaves.

Your Lahori Murgh Choley is ready to serve. Enjoy it with naan, roti, or steamed rice for a hearty and flavorful meal.

Enjoy this easy video tutorial about Lahori Murgh Choley Recipe

Source: Get Curried

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