Murgh Cholay

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 2 cans (15 oz each) canned chickpeas, drained and rinsed
• 3 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 1 inch fresh ginger, peeled
• 4 whole garlic cloves
• 1 can (28 oz) canned whole tomatoes in juice
• 2 teaspoons ground cumin
• 1.5 teaspoons ground coriander
• ¾ teaspoon turmeric powder
• 1 teaspoon Kashmiri chili powder or paprika
• 1 cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup fresh cilantro leaves, roughly chopped

Instructions

1. 1

   Pat the 1.5 lbs of chicken thighs dry with paper towels and season on both sides with 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper. Let sit at room temperature while you prep the aromatics.

2. 2

   Dice 1 large yellow onion into 1/4-inch pieces — aim for uniform size so they cook evenly. Peel and grate a 1-inch piece of fresh ginger on a microplane. Peel and finely mince 4 garlic cloves.

3. 3

   Measure out 2 teaspoons ground cumin, 1.5 teaspoons ground coriander, 0.75 teaspoon turmeric powder, and 1 teaspoon Kashmiri chili powder into a small bowl. Have your 1 can (28 oz) canned whole tomatoes, 2 drained and rinsed cans of chickpeas, and 1 cup chicken broth ready nearby.

4. 4

   Set a 12-inch stainless steel or heavy-bottomed pot over medium-high heat and add 3 tablespoons extra-virgin olive oil. Let the oil heat for 1 minute until it shimmers and moves easily across the pan.

5. 5

   Working in two batches to avoid crowding, place the seasoned chicken pieces in the hot oil. Sear without moving them for 3-4 minutes until a deep golden-brown crust forms on the underside — you'll know it's ready when it releases easily from the pot. Flip and sear the other side for another 2-3 minutes. Transfer to a plate and set aside.

6. 6

   Add the diced onion to the residual oil in the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. You should smell the onions becoming sweet.

7. 7

   Stir in the minced ginger and garlic and cook for 1 minute, stirring constantly, until fragrant — your kitchen should smell deeply aromatic.

8. 8

   Add the cumin, coriander, turmeric, and chili powder to the pot and stir constantly for 30 seconds to toast the spices and release their oils. This prevents them from tasting raw.

9. 9

   Pour the 1 can (28 oz) of canned tomatoes with their juice into the pot, breaking up the tomatoes with the back of your spoon as you stir. Scrape up any browned bits stuck to the bottom of the pot — these carry huge flavor.

10. 10

    Return the seared chicken and any accumulated juices to the pot. Add the 2 cans of drained chickpeas and 1 cup chicken broth. Stir well to combine, then reduce the heat to medium-low.

11. 11

    Simmer gently, uncovered, for 15-18 minutes. The sauce should reduce slightly and coat the back of a spoon. Stir occasionally to ensure even cooking. The chicken should be fork-tender, registering 165°F on an instant-read thermometer when inserted into the thickest piece.

12. 12

    Remove from heat. Taste a spoonful of the sauce and curry — it should be balanced between warm spices and tangy tomato. Stir in 2 tablespoons fresh lemon juice. Add the remaining 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper, tasting as you go. Adjust seasoning if needed.

13. 13

    Transfer the murgh cholay to a shallow serving bowl or platter. Scatter 0.25 cup of fresh cilantro leaves over the top for brightness and color.

14. 14

    Serve hot with steamed basmati rice, warm naan, or roti alongside. Ladle curry and sauce generously over rice — this dish is all about the sauce, so don't hold back.

Tools you’ll need

• 12-inch stainless steel or heavy-bottomed pot
• chef's knife
• cutting board
• microplane grater
• small mixing bowl
• spoon for stirring
• instant-read thermometer
• measuring spoons
• measuring cups
• paper towels

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