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Pakistani chicken curry with chickpeas (murgh chole)

We often had this Pakistani chicken curry with chickpeas (chole murgh), especially when the whole family got together. The spices, the soft-boiled chickpeas and the tender chicken – everything just goes together. If you like chicken karahi, you will definitely love this chicken recipe with chickpeas too. Rezept❤️.I hope you enjoy my chole murgh.

Chole Murgh (Pakistani chicken curry with chickpeas)
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SternShiba

What is Chole Murgh?

“Chole” means chickpeas, “murgh” stands for chicken. It is therefore a classic Pakistani chicken curry with chickpeas. While chicken karahi is traditionally prepared in a wok (karahi), chole murgh is simmered a little longer and therefore develops a more intense depth of flavor. Both dishes are among the most popular chicken curries in Pakistan and, compared to chicken karahi, which is usually served with a more tomato-heavy and slightly drier flavor, chole murgh is a little more delicate:

  • creamier with yogurt and chickpeas
  • slightly milder in spiciness
  • particularly filling
Chole Murgh (Pakistani chicken curry with chickpeas)

The ingredients for Chole Murgh

Here’s an overview of the ingredients. As always, you’ll find the exact measurements at the bottom in the recipe card.

  • Chicken thighs – halved and skinless. You can ask your butcher, they often do this directly for you. Alternatively, you can simply peel the skin off yourself at home. The thighs remain particularly juicy when braised.
  • Chickpeas – I used about 1.5 tins of pre-cooked chickpeas here. They provide creaminess and make the dish nice and filling.
  • Onions – 2 small or 1 large onion. the basis for every good Pakistani curry.
  • Tomatoes – If you don’t have fresh tomatoes, you can also use chopped canned tomatoes or a little tomato paste.
  • Greek yogurt – makes the sauce slightly creamy and rounds off the spices.
  • Garlic & ginger – indispensable in Pakistani cuisine:-)
  • Fresh green chili – provides a pleasant spiciness that you can adjust to taste.
  • Lemon – a dash at the end adds freshness to the curry.
  • Fresh coriander – classic finish, as with chicken karahi.
  • Spices – a mixture of cumin, coriander powder, turmeric, paprika, Kashmiri chili, garam masala, chili flakes and cinnamon
Chole Murgh (Pakistani chicken curry with chickpeas)
SternShiba

Step-by-step instructions

  • Step 1: Remove the skin from the chicken thighs and cut in half. Finely dice the onions and tomatoes. Blend the garlic and ginger into a paste.
  • Step 2: Heat the oil or ghee in a wide saucepan until the bottom is well covered.
  • Step 3: Sauté the onions and cumin seeds over a medium heat until translucent. Add the garlic and ginger paste and fry briefly.
  • Step 4: Stir in all the spices and the fresh chili. Roast briefly until the spices are fragrant.
  • Step 5: Add the tomatoes and fry vigorously until the oil separates slightly. Add the chicken and sear on all sides.
  • Step 6: Reduce the heat and stir in the yogurt. Then add the hot water, chickpeas, bay leaf, cinnamon stick and half the coriander.
  • Step 7: Bring everything to the boil and then simmer over a medium-low heat for about 30 minutes until the meat is tender.
  • Step 8: Refine with lemon juice and remaining coriander. Season to taste and serve.
Chole Murgh (Pakistani chicken curry with chickpeas)

FAQ about Chole Murgh & Chicken Karahi

  • What is the difference between Chole Murgh and Chicken Karahi?
    Chicken karahi is more tomato-based and is usually prepared without chickpeas. Chole murgh also contains chickpeas and has a creamier sauce.
  • Is Chole Murgh a classic chicken curry?
    Yes, it is one of the traditional Pakistani chicken curries and is particularly popular in northern Pakistan.
  • Can you prepare the dish?
    Yes – like many curries, it tastes even more intense the next day.
  • What is the shelf life of Chole Murgh?
    In the fridge for up to 3 days. Freezing is possible without any problems.
Chole Murgh (Pakistani chicken curry with chickpeas)
SternShiba

Why you’ll love this recipe:

  • Authentic Pakistani chicken curry
  • Great alternative to chicken karahi
  • Satisfying thanks to chickpeas
  • Perfect for preparing
  • Intensely spicy & aromatic

The Video for the Recipe

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More chicken curry recipes from me

Do you like my chicken curry with chickpeas? Then I have 3 similar recipes here. I’m sure you’ll like them too.

What do you think of my chicken curry with chickpeas?

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Unbenanntes Projekt 23
Chole Murgh (Pakistanisches Hähnchen Curry mit Kichererbsen)

Pakistani Chicken Curry with Chickpeas (Murgh Chole)

5 from 2 votes
A fragrant, spicy chicken and chickpea curry from Pakistani cuisine — perfect served with basmati rice or naan.
Print Recipe Pin Recipe
Servings: 4 Personen
Course: Meat dish, Hähnchen Curry, Hähnchen mit Kichererbsen, Chickpea curry, Kichererbsengericht, Pakistanische Gerichte
Cuisine: Indian cuisine, Pakistani
Ingredients Equipment Method

Ingredients
  

Base
  • oil or ghee for sautéing enough to cover the bottom of the pot
  • 2 small or 1 large onion (about 160 g), finely diced
  • 1 tsp cumin seeds
  • 5 small garlic cloves, minced about 17 g
  • about 24 g fresh ginger, minced
  • 2 tomatoes (about 130 g), finely diced
  • 1,3 kg chicken thighs
  • 2 tbsp Greek yogurt
  • 1 fresh green chili finely chopped
  • 350 g cooked chickpeas drained
Spaces
  • 1 tsp paprika powder
  • 1 tsp Kashmiri chili powder You can use ½ tsp chili powder + ½ tsp paprika instead
  • 1 tsp turmeric
  • 1,5 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp chili flakes
  • ½ tsp garam masala
  • Salt & pepper to taste
  • 1 small cinnamon stick
  • 1 bay leaf
Zum Abschmecken & Servieren
  • juice of half a lemon
  • handful fresh cilantro roughly chopped
  • basmati rice or flatbread

Equipment

  • 1 Dutch oven

Method
 

  1. Remove the skin from the chicken thighs and cut them in half. Finely dice the onions and tomatoes. Crush the garlic and ginger into a paste using a mortar, or grate/mince very finely.
  2. Heat oil or ghee in a wide pot or large pan — the bottom should be well coated.
  3. Add the onions and cumin seeds and sauté over medium heat for 3–5 minutes until the onions become translucent.
  4. Add the garlic-ginger paste and sauté for another 1–2 minutes.
  5. Add the spices and fresh chili and stir briefly until fragrant.
  6. Stir in the tomatoes and sauté well. Add the chicken and sear it on all sides.
  7. Reduce the heat, stir in the yogurt, and mix well.
  8. Add about 400 ml hot water, the chickpeas, bay leaf, cinnamon stick, and half of the fresh cilantro.
  9. Bring everything to a boil. Then cover and simmer over medium-low heat for about 30 minutes, until the chicken is tender and cooked through.
  10. Finish with lemon juice and the remaining cilantro. Taste and adjust with salt (and optional pepper) as needed.
  11. Serve with basmati rice or fresh flatbread — and enjoy!

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Let us know how it was!
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Chole Murgh (Pakistanisches Hähnchen Curry mit Kichererbsen)

Pakistani Chicken Curry with Chickpeas (Murgh Chole)

5 from 2 votes
A fragrant, spicy chicken and chickpea curry from Pakistani cuisine — perfect served with basmati rice or naan.
Print Recipe Pin Recipe
Servings: 4 Personen
Course: Meat dish, Hähnchen Curry, Hähnchen mit Kichererbsen, Chickpea curry, Kichererbsengericht, Pakistanische Gerichte
Cuisine: Indian cuisine, Pakistani
Ingredients Equipment Method

Ingredients
  

Base
  • oil or ghee for sautéing enough to cover the bottom of the pot
  • 2 small or 1 large onion (about 160 g), finely diced
  • 1 tsp cumin seeds
  • 5 small garlic cloves, minced about 17 g
  • about 24 g fresh ginger, minced
  • 2 tomatoes (about 130 g), finely diced
  • 1,3 kg chicken thighs
  • 2 tbsp Greek yogurt
  • 1 fresh green chili finely chopped
  • 350 g cooked chickpeas drained
Spaces
  • 1 tsp paprika powder
  • 1 tsp Kashmiri chili powder You can use ½ tsp chili powder + ½ tsp paprika instead
  • 1 tsp turmeric
  • 1,5 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp chili flakes
  • ½ tsp garam masala
  • Salt & pepper to taste
  • 1 small cinnamon stick
  • 1 bay leaf
Zum Abschmecken & Servieren
  • juice of half a lemon
  • handful fresh cilantro roughly chopped
  • basmati rice or flatbread

Equipment

  • 1 Dutch oven

Method
 

  1. Remove the skin from the chicken thighs and cut them in half. Finely dice the onions and tomatoes. Crush the garlic and ginger into a paste using a mortar, or grate/mince very finely.
  2. Heat oil or ghee in a wide pot or large pan — the bottom should be well coated.
  3. Add the onions and cumin seeds and sauté over medium heat for 3–5 minutes until the onions become translucent.
  4. Add the garlic-ginger paste and sauté for another 1–2 minutes.
  5. Add the spices and fresh chili and stir briefly until fragrant.
  6. Stir in the tomatoes and sauté well. Add the chicken and sear it on all sides.
  7. Reduce the heat, stir in the yogurt, and mix well.
  8. Add about 400 ml hot water, the chickpeas, bay leaf, cinnamon stick, and half of the fresh cilantro.
  9. Bring everything to a boil. Then cover and simmer over medium-low heat for about 30 minutes, until the chicken is tender and cooked through.
  10. Finish with lemon juice and the remaining cilantro. Taste and adjust with salt (and optional pepper) as needed.
  11. Serve with basmati rice or fresh flatbread — and enjoy!

Tried this recipe?

Let us know how it was!

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Shiba from Shibas Kittchen

Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

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