Murgh Cholay with Chickpeas and Ginger

By AislePrompt Editorial · Published 2026-10-14 · Updated 2026-10-14

Bone-in chicken pieces and tender chickpeas simmer together in a tomato-onion masala with lots of fresh ginger, finished with garam masala and a squeeze of lemon. It's a hearty Lahori-style curry that's good with naan or steamed basmati rice. This Pakistani-inspired chicken recipe (high-protein), ready in about 80 minutes, pairs cooked chickpeas, drained, vegetable oil or ghee, onions, finely sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 440 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs (900 g) bone-in chicken thighs and drumsticks, skinless
• 3 cups (two 15-oz cans) cooked chickpeas, drained
• 1/4 cup vegetable oil or ghee
• 2 large onions, finely sliced
• 2 tbsp fresh ginger, grated
• 1 tbsp fresh ginger, julienned (for garnish)
• 1 tbsp garlic, minced
• 3 medium tomatoes, chopped
• 1/2 cup plain yogurt, whisked
• 3 green chilies, slit
• 1 tsp cumin seeds
• 2 bay leaves
• 1 black cardamom pod
• 1 1/2 tsp Kashmiri red chili powder
• 1/2 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp anardana (dried pomegranate seed) powder
• 1 tsp garam masala
• 1 1/2 tsp, or to taste salt
• 1 1/2 cups water

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat the oil or ghee in a heavy-bottomed pot over medium-high heat. Add the cumin seeds, bay leaves and black cardamom and fry for 30 seconds, until fragrant.
2. Step 2: Add the sliced onions and cook for 10-12 minutes, stirring often, until deep golden brown.
3. Step 3: Stir in the grated ginger and garlic and cook for 1 minute. Add the chicken pieces and sear for 5-6 minutes, turning them, until browned on all sides.
4. Step 4: Add the chopped tomatoes, green chilies, chili powder, turmeric, coriander and salt. Cook for 8-10 minutes, mashing the tomatoes, until they break down and the oil starts to separate from the masala (bhunai).
5. Step 5: Lower the heat and stir in the whisked yogurt a little at a time so it doesn't curdle. Cook for 3 minutes.
6. Step 6: Add the chickpeas and water. Bring to a boil, then cover and simmer on low for 25-30 minutes, until the chicken is cooked through and tender (165°F / 74°C at the bone).
7. Step 7: Lightly crush a few chickpeas against the side of the pot to thicken the gravy. Stir in the anardana powder and garam masala and simmer uncovered for 5 minutes.
8. Step 8: Garnish with the julienned ginger and cilantro. Serve hot with lemon wedges and naan or basmati rice.