Lahori Murgh Cholay

Lahori Murgh Cholay

I tasted this dish first time when sil Tahira made it , I was surprised to see Chana and chicken and liked her explanation that my nephew Ayman likes Chana and my bil Muheeb Bh likes chicken and this combination makes her work easier … This happened exactly one year back and this recipe was back of my mind , recently when I was totally lost for which gravy to make for dinner that’s when I remembered this dish and started my homework on how to make this gravy tasty and simple …what amazed me was the use of red gram ( masoor dal ) to thicken the gravy and it enhanced the taste of the dish plus came to know that this is a classic Pakistani dish which is loved by all…..

As Tahira said this dish makes work easier , everyone especially kids ate it without any fuss plus requested me to make again ….It is pleasure to see loved one enjoy what you cook as it gives confidence to try new dishes , this gravy is for sure going to made again and again …


  • Boneless Chicken – 500 gms ( you can use with bone )
  • Sliced Onions – 2
  • Chopped tomato – 2
  • Curd – 1/2 cup
  • Boiled Chana – 2 cups ( I used tinned ones )
  • Red gram – handful ( soak for 30 minutes in hot water and cook the gram till its soft )
  • Ginger garlic paste – 1 tbsp
  • Oil – 2 tbsp
  • Ghee or butter – 2 tbsp
  • Cumin seeds – 1 tsp
  • Black cardamon – 1
  • Chili powder – 1 1/2 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Garam masala powder – 1 tsp
  • Chopped coriander – 2 tbsp
  • Chopped ginger – 1 inch
  • Slit green chilies – 2
  • Salt to taste


  1. In a pan add oil and butter then add cumin seeds and cardamon then add onions and saute till its golden in colour then add ginger garlic paste .
  2. Fry for a minute then add chicken pieces and salt and cook till the raw smell of chicken goes (7 to 10 minutes ) and then add chopped tomatoes and then add all the spices except Garam masala powder and cook till oil comes out of the pan
  3.  Add curd and cook for another 5 minutes then add boiled Chana and boiled red gram along with 1 cup water and cook in slow flame for 15 minutes till the gravy thickens
  4.  Add chopped coriander , slit green chilies and chopped ginger and serve hot with pulao or Roti

Note – You can add Moong dal instead of Masoor dal or mix both together and boil

I took 35 minutes to make this gravy

Happy cooking

Leave a Comment

Your email address will not be published. Required fields are marked *