Easy Murgh Cholay

To make Easy Murgh Cholay, start by heating ghee in a pan and frying sliced onions until golden brown. Then, add chicken pieces and fry until they change color. Incorporate ginger garlic paste and cook for 2 minutes before adding spices like coriander powder, Kashmiri red chili powder, turmeric powder, red chili powder, and salt. After mixing well, add water and cook for 3-4 minutes. Next, stir in tomato paste and whisked yogurt, cooking for another 2-3 minutes. Pour in chickpea water, bring to a boil, cover, and simmer on low heat for 8-10 minutes. Finally, mix in boiled chickpeas, lemon juice, and garam masala, and garnish with fresh coriander before serving.

Yes, Easy Murgh Cholay is naturally gluten-free as it primarily consists of chicken, chickpeas, and spices, none of which contain gluten. However, always check the labels of any packaged ingredients, such as yogurt or tomato paste, to ensure they are gluten-free if you have a gluten intolerance.

If you don't have ghee on hand, you can substitute it with unsalted butter or a neutral oil like vegetable oil or coconut oil. Keep in mind that using butter will add a slightly different flavor, while vegetable oil will maintain a more neutral taste.

To store leftovers of Easy Murgh Cholay, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, you can freeze it for up to 2 months. When reheating, ensure it is heated thoroughly to an internal temperature of 165°F (74°C).

Easy Murgh Cholay pairs beautifully with steamed basmati rice, naan, or roti. You can also serve it with a side of cucumber raita or a fresh salad to balance the flavors. For a complete meal, consider adding a simple vegetable curry or some pickles on the side.