How Is Lahori Murgh Cholay Connected With Shah Jahan? Find Out.
Image Credit: Image credits: The Aziz Kitchen/Lahori Murgh Cholay

Attention chicken lovers!! Here is yet another chicken dish that can make you go crazy. Lahore murgh cholay is a traditional spiced and aromatic recipe from Pakistan. As its name suggests, this dish is from the historical city of Lahore and is loved all across Pakistan and in many parts of Punjab. Lahore, known for its rich history, is a lip-smacking and flavourful dish that goes well with parantha, roti, naan, and rice.

But do you know Lahori Murgh cholay has a connection with Shah Jahan? Let us take you through it. Though there are several legends associated with the birth of this legendary dish, we would tell you about the most popular one. The story goes that when Mughal Emperor Shah Jahan was imprisoned and kept hostage by his son Aurangzeb, he was asked to choose a single ingredient that he would get every single day for the rest of his life. Shah Jahan chose chickpeas. Shah Jahan was kept imprisoned in the Agra Fort from where he could look at his beloved Taj Mahal. Since he was only being served chickpeas, Shah Jahan’s royal cook tried to mix up several flavours so that the king could eat good food. This was when murgh cholay was created. Even today, so many years later, this is one of the most cooked recipes. Not only this, many cholay recipes of the royal cook like roasted chane, chikar cholay, cholay patore, and many others spread from Kabul to Chittagong from India. You didn’t know this, did you?

Now we know that this dish is just not ordinary but holds great historical relevance. There is so much to love in this dish. Chicken and chickpeas are the best combinations you are ever going to have. So, it’s time that we share a recipe for this finger-licking dish with you. Follow the steps and taste this dish from the royal kitchen!


  • 50 ml oil
  • 800 g chicken
  • 2 cups chickpeas
  • 2 onions (chopped)
  • 3 tomatoes
  • 4 garlic cloves
  • 1 ginger
  • 1 tsp chili powder
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 tsp kasuri methi
  • Handful of coriander (chopped)


  • Take a pan and add oil
  • Add the chopped onions, and chopped garlic cloves. Sauté and let them cook for 3 to 4 minutes till the onions get translucent.
  • Now add crushed ginger and cook for 1 to 2 minutes
  • Add chopped tomatoes and let the mixture cook for 3 to 4 minutes. Keep stirring occasionally.
  • Now add salt, chili powder, turmeric powder, and Kashmiri chili powder, and then cook the spices for 4 to 6 minutes.
  • Keep adding some water to prevent the spices from burning.
  • Add chicken into the pan then gently mix the spices and cook everything together for 8 to 10 minutes.
  • Add the water and low the flame.
  • Let everything cook for 25-30 minutes until the chicken has almost cooked through
  • Add chickpeas and cook for 3 to 5 minutes
  • Now, add kasuri methi and cook for another 2 to 3 minutes until thickened to the desired consistency
  • Add the finely chopped coriander and cook for 1 more minute till the oil separates.
  • The murgh cholay is ready!