Restaurant Style Lahori Murgh Chanay Recipe

Restaurant Style Murgh Chanay Recipe | Sunday Morning Breakfast Chicken Chanay Very Easy Recipe Urdu Video With English Ingredients List - Make At Home Lahori Chicken Chanay

Introduction

Restaurant Style Murgh Chanay is a delicious and hearty Pakistani recipe made with tender chicken, chickpeas, red lentils, tomatoes, onions, and aromatic spices.
This traditional-style Murgh Chanay is especially popular as a filling breakfast or brunch in Lahore and other parts of Pakistan.
It is a comforting combination of creamy chickpeas, soft lentils, flavorful chicken, and a rich spicy masala that makes this dish perfect for serving with naan, roti, or puri.

This Lahori-style Chicken Chanay recipe is prepared in two main stages.
First, the chickpeas and red lentils are cooked until they become soft and tender.
A small amount of sodium bicarbonate is used while cooking the chickpeas to help soften them.
Meanwhile, chicken is cooked with onions, tomatoes, ginger, garlic, green chilies, and a blend of basic Pakistani spices.
Once the chicken masala is properly cooked and the oil separates, the cooked chickpeas and lentils are combined with it.

The result is a flavorful and satisfying Murgh Chanay with a delicious gravy and tender pieces of chicken.
The combination of chickpeas and lentils also gives the curry a naturally thick texture without requiring complicated ingredients.

This recipe is particularly suitable for a special Sunday breakfast, family brunch, or when you want to prepare a restaurant-style Pakistani breakfast at home.
You can prepare the chickpeas ahead of time and finish the chicken masala later, making the recipe easier to manage.

If you enjoy traditional Pakistani breakfast recipes, this Restaurant Style Murgh Chanay is definitely worth trying.
Follow the step-by-step method below to prepare this flavorful Lahori-style chicken and chickpea curry at home.

Why You’ll Love This Recipe

• Rich and flavorful restaurant-style taste
• Perfect for a traditional Pakistani breakfast
• Tender chicken combined with soft chickpeas and lentils
• Delicious thick and hearty gravy
• Uses simple and easily available ingredients
• Perfect with puri, naan, roti, or paratha
• Great for Sunday breakfast and family gatherings
• Can be prepared in advance for easier serving

Recipe Notes

Recipe: Restaurant Style Murgh Chanay
Cuisine: Pakistani
Style: Lahori / Restaurant Style
Main Ingredient: Chicken, Chickpeas, Red Lentils
Cooking Method: High-heat frying followed by medium-heat Boiling
Spice Level: Adjustable according to taste
Serving: Serve hot with puri, naan, roti, or paratha.

Murgh Chanay Ingredients List For 4 To 6 Persons Chickpeas –---- 250 grams Chicken –---- 250 grams Red Lentils (Masoor Dal) –---- 100 grams Onion –---- 150 grams, sliced Tomatoes –---- 150 grams, chopped Ginger Paste –---- 1 tablespoon Garlic Paste –---- 1 tablespoon Green Chilies –---- 2 tablespoons, chopped Salt – 1 tablespoon or to taste Red Chili Powder –---- 1 tablespoon Black Pepper Powder –---- 1/2 tablespoon Coriander Powder –---- 1/2 tablespoon Turmeric Powder –---- 1/4 tablespoon Cooking Oil –---- 250 grams Sodium Bicarbonate (Baking Soda) –---- 3/4 tablespoon Water –---- as required (( For Garnish)) By Your Choice Coriander Leaves Green Chillies Gingar Julians

Lahori Murgh Chanay Easy Cooking Method Step By Step

How to Clean / Prepare
1 - Wash the chickpeas thoroughly under running water.
2 - Soak the chickpeas in enough water until they become properly hydrated.
3 - Wash the red lentils and remove any impurities.
4 - Wash the chicken pieces and drain excess water.
5 - Slice the onion and chop the tomatoes.
6 - Chop the green chilies.
7 - Keep the ginger paste, garlic paste, and spices ready before starting cooking.

Step 1: Cook the Chickpeas and Lentils
Place the prepared chickpeas in a cooking pot and add enough water.
Add the required sodium bicarbonate and cook the chickpeas until they become soft and tender.
Add the red lentils and continue cooking until the lentils are also properly cooked and the mixture becomes soft.
The chickpeas should be tender but should still retain their shape.

Step 2: Prepare the Chicken Masala
Heat the cooking oil in a large cooking pot.
Add the sliced onions and cook until they become soft and lightly golden.
Add the ginger paste and garlic paste. Fry for a short time until the raw smell disappears.
Now add the chicken pieces and cook well with the onion mixture.
Keep stirring and cook until the chicken changes color and starts absorbing the flavors of the masala.

Step 3: Add Tomatoes and Spices
Add the chopped tomatoes to the chicken.
Now add:
Salt, Red chili powder, Black pepper powder, Coriander powder, Turmeric powder And Mix everything well.
Cook over medium heat until the tomatoes become soft and blend into the masala.
Continue cooking until the masala becomes well cooked and the oil begins to separate.

Step 4: Add Green Chilies
Add the chopped green chilies and mix them into the chicken masala.
Cook for a few more minutes so the green chili flavor becomes part of the curry.

Step 5: Combine the Chickpeas with the Chicken
Now add the cooked chickpeas and red lentils to the prepared chicken masala.
Mix everything carefully so the chicken, chickpeas, lentils, and masala combine evenly.
Add a little water if the mixture is too thick.

Step 6: Final Cooking
Cover the pot and allow the Murgh Chanay to cook together over low to medium heat.
This final cooking allows the chickpeas and chicken to absorb the spices and gives the dish its rich restaurant-style flavor.
Cook until the gravy reaches your preferred consistency and the oil becomes visible on top.
Your Restaurant Style Murgh Chanay is ready to serve.

Restaurant Style Chicken Chanay Recipe Video

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Serving Ideas

Serve Shinwari Chicken Karahi hot with:

• Naan
• Tandoori Roti
• Puri
• Roghni Naan
• Paratha
• Fresh Salad And Green Chilies
• Raita

Storage & Reheating

Allow the Murgh Chanay to cool before transferring it to an airtight container.
It can be refrigerated and reheated when needed. When reheating, place it in a saucepan and add a small amount of water if the gravy has become too thick.
Heat thoroughly before serving.

Common Mistakes to Avoid

1. Undercooking the Chickpeas
Hard chickpeas can spoil the texture of the dish. Cook them until properly tender.

2. Adding Too Much Water
Too much water can make the curry thin. Add water gradually.

3. Not Cooking the Masala Properly
The onion and tomato masala should be cooked well before combining it with the chickpeas.

4. Burning the Spices
Cook the spices with the masala over controlled heat and stir regularly.

5. Overcooking the Chicken
Once the chicken is properly cooked and tender, avoid unnecessary prolonged cooking.

Some Usefull Tips About This Recipe

• Soak the chickpeas properly before cooking for better texture.
• Cook the chickpeas until completely tender before combining them with the chicken.
• Do not add too much water at once. Add gradually according to the desired consistency.
• Cook the onion properly because it forms an important part of the base.
• Make sure the tomato masala is properly cooked before adding the chickpeas.
• Adjust the salt and red chili according to your taste.
• For a thicker Murgh Chanay, allow the final curry to simmer uncovered for a few minutes.
• For a more restaurant-style finish, allow some oil to separate on the surface before serving.

Frequently Asked Questions

Can I make Murgh Chanay without chicken?
Yes. You can prepare traditional Chanay without chicken by leaving the chicken out and adjusting the cooking time.

Can I use canned chickpeas?
Yes, canned chickpeas can be used, but traditionally soaked and cooked chickpeas give a more authentic texture.

Can I reduce the amount of oil?
Yes. You can reduce the oil according to your preference, although the original recipe uses 250 grams of cooking oil.

What should I serve with Murgh Chanay?
Murgh Chanay is especially delicious with puri, naan, paratha, or roti.

Can I prepare the chickpeas beforehand?
Yes. You can cook the chickpeas in advance and refrigerate them until you are ready to prepare the chicken masala.

Is Murgh Chanay suitable for breakfast?
Yes. It is a popular and filling Pakistani breakfast-style dish and is especially suitable for weekends and family gatherings.

Final Words

Restaurant Style Murgh Chanay is a delicious Pakistani breakfast recipe that brings together tender chicken, soft chickpeas, red lentils, and a flavorful homemade masala.
The combination creates a rich, hearty, and satisfying curry that is perfect for serving with hot puri, naan, or paratha.

By cooking the chickpeas until tender and preparing the chicken masala properly, you can achieve a delicious restaurant-style result at home.
Try this traditional Lahori-inspired Murgh Chanay recipe for your next Sunday breakfast or family brunch and enjoy a classic Pakistani favorite.

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