Murgh Chole (Chicken and Chickpea Curry)

By Zainab Shah

Updated January 28, 2026

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Ready In
45 min
Rating
5(1,160)
Comments
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According to Punjabi lore, this heavily spiced chicken and chickpea dish was born during Emperor Shah Jahan’s imprisonment, when his cooks were challenged to create luxurious meals from humble chickpeas. Traditionally made with bone-in chicken, this streamlined version calls for boneless chicken thighs, browned then simmered with chickpeas in a complex tomato-onion base with ginger, garlic and green chiles. A few simple ingredients here result in a hearty, one-pot dish that delivers layers of flavor in just 30 minutes. The spritz of lemon and scatter of cilantro at the end add freshness. Serve it with rice, roti or by itself. 

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Ingredients

Yield:4 servings

  • ¼ cup ghee, vegetable oil or canola oil

  • 1 medium red or white onion, chopped 

  • 1 teaspoon cumin seeds 

  • 1 teaspoon ginger paste or freshly grated ginger 

  • 1 teaspoon garlic paste or freshly grated garlic 

  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 

  • 1 teaspoon Kashmiri or other red chile powder 

  • 1 teaspoon garam masala 

  • ¼ teaspoon turmeric powder 

  • 3 plum tomatoes, chopped, or ⅔ cup canned crushed tomatoes

  • 4 to 6 Thai green chiles, finely chopped 

  • 1 teaspoon fine sea salt 

  • 1 (15-ounce) can chickpeas, drained

  • ½ cup chicken stock or water

  • 2 tablespoons chopped cilantro

  • Lemon wedges, for serving 

  • Rice or roti (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

56 grams carbs; 247 milligrams cholesterol; 684 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 11 grams saturated fat; 26 grams fat; 9 grams fiber; 1131 milligrams sodium; 57 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium pot, melt the ghee over high heat. Add the onion and lower the heat to medium. Cook, stirring occasionally, until the onion starts to brown around the edges, about 10 minutes. Stir in the cumin seeds, ginger and garlic. 

    1. Step 2

      Add the chicken and turn the heat up to high. Cook the chicken, stirring occasionally, until most of the liquid from the pot has evaporated and the chicken starts to brown, about 12  minutes. Stir in the chile powder, garam masala and turmeric. Reduce the heat to medium, then add the tomatoes, green chiles and salt. Continue to cook, stirring occasionally, until the tomatoes have broken down a bit, about 5 minutes. 

    1. Step 3

      Add the chickpeas and stock, stirring and scraping the bottom of the pot. Simmer for a few minutes, until the chickpeas are warmed through and the liquid has slightly thickened into a gravy. 

    1. Step 4

      Sprinkle with cilantro and serve with lemon wedges, along with rice or roti if desired. 

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Ratings

5 out of 5
1,160 user ratings
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Comments

Preeti Davidson

For the love of god please don’t add more than 1-2 chilies and 1/2 tsp of Kashmiri chili powder.

Donovan

Really satisfying, warm flavor. I was too wimpy to add 4-6 Thai chiles - 1 was plenty!

Fox

This dish is super tasty and comes together rather quickly. I added some honey to balance the tomatoes a bit, served with a dollop of yogurt instead of lemon wedges. I’ll definitely make this one again.

Naptown Reader

I didn't have any tomatoes, fresh or canned, so I used red peppers. It was a solid B+ dish, nice flavor, but not an A, so giving it 4 stars. Will try it next time, maybe using the tomatoes will make it a 5.

Erin

This was yummy, though I agree with what others have said about the NYT’s overly optimistic timing. I let the cumin seeds crackle in the ghee along with a bay leaf, a crushed black cardamom pod, and a cinnamon stick. I swapped the Thai chili for the Serrano I had on hand, and I added about a half teaspoon of amchur and a hit of black pepper when I added the chickpeas and stock. I found the pan needed deglazing after browning the onions, so I used a bit of chicken stock for that. All in I think it took me about 75 minutes to prep and cook.

Groovius

This recipe would be greatly improved with a note discussing the use and choice of pepper here, along with intended effect (hot, balanced, etc.). Not clear what Kashmiri powder brings to the party when the dish is already red (tomatoes) and hot/very hot (Thai, or "Bird's eye" chilis), especially if the heat drowns out the subtle and fruity notes of a good Kashmiri powder. My pantry is overstuffed with the peppers of the world, so I went with ancho to good effect.

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