Chikar Cholay, a Pakistani street food, known of rich flavors and hearty textures. Rida Aftab’s version elevates this classic dish with its perfect balance of spices, tender chicken, and creamy chickpeas. This recipe guides you through each step, ensuring you create a restaurant-style Chikar Cholay right in your own kitchen. Let’s embark on this culinary journey and bring the vibrant taste of Pakistan to your table.
How to Make Chikar Cholay: Detailed Step-by-Step
Prepare the Gravy:
- In a blender, combine the 2 fried onions and 250 grams of tomatoes. Blend until you achieve a smooth paste.
Sauté the Chicken:
- Heat ½ cup of oil in a pot.
- Add ½ kg of chicken pieces and 1 tablespoon of ginger-garlic paste. Sauté until the chicken begins to change color.
Add the Flavor Base:
- Pour the onion and tomato paste into the pot.
- Add 1 tablespoon of black peppercorns, 1 teaspoon of turmeric powder, 1 teaspoon of salt, 2 teaspoons of red chili powder, and 1 teaspoon of cumin seeds.
- Mix everything thoroughly, ensuring the chicken is well coated with the spices.
Simmer the Chicken:
- Add 2 cups of water.
- Cover the pot and let it simmer for approximately 30 minutes, or until the chicken is tender.
Add the Chickpeas:
- Add 375 grams of boiled chickpeas to the pot.
- Cook for an additional 10-15 minutes, allowing the chickpeas to absorb the flavors.
Final Touches:
- Sprinkle 1 teaspoon of all-spice powder over the dish.
- Add 6 green chillies, and fresh coriander leaves as needed.
- Add 50 grams of finely chopped ginger.
- Turn off the heat.
- In a small bowl mix 4 tbsp of dry mango powder and 1 tbsp of crushed black pepper with ½ cup of water. Pour this mixture into the cholay and mix.
Serve & Enjoy:
- Your Chikar Cholay is now ready to be served.
Check it out Chikar Cholay Recipe by Rida Aftab and printable version here!
Rida Aftab's Chikar Cholay recipe: Easy, delicious, and authentic Pakistani flavors. Learn how to make it today!
- 500 gm Chicken
- 375 gm Boiled Chickpeas
- 2 Fried Onions
- 250 gm Tomatoes
- ½ cup Oil
- 6 Green Chilies
- 1 tbsp Black Peppercorns
- 1 tbsp Crushed Black Pepper
- 4 tbsp Dry Mango Powder
- 1 tsp Turmeric Powder
- 1 tsp Salt
- 2 tsp Red Chili Powder
- 1 tbsp Ginger Garlic Paste
- 1 tsp All Spices Powder
- Coriander Leaves
- 1 tsp Cumin Seeds
- 50 gm Ginger
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Blend fried onions and tomatoes.
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Sauté chicken with ginger-garlic paste in oil.
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Add blended mixture and spices (peppercorns, turmeric, salt, chili powder, cumin).
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Simmer with water (30 mins).
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Add chickpeas (10-15 mins).
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Add all-spice powder, green chilies, coriander, and ginger.
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Mix dry mango powder and crushed black pepper with water, then add to cholay.
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Serve with hot naan and salad.
Tips and Tricks To Prepare Chikar Cholay:
- Fried Onions: Using pre-fried onions adds a deep, sweet flavor and richness to the dish.
- Chickpea Texture: For a creamier texture, mash a few chickpeas before adding them to the pot.
- Spice Level: Adjust the amount of red chili powder and black pepper to suit your spice preference.
- Ginger: Do not skip the fresh ginger at the end. It adds a wonderful zing.
- Mango Powder: The dry mango powder (amchoor) adds a tangy element that balances the richness of the dish.
Other Variations:
- Paye Cholay: Replace chicken with paya for a richer, heartier version.
- Lahori Chikar Cholay: Add a special blend of “Lahori Cholay” spices for a regional twist.
Serving Suggestions:
- Serve hot with naan, roti, or paratha.
- Garnish with fresh coriander leaves, finely chopped ginger, and sliced green chilies.
- Accompany with a side of raita or pickled onions.
- Serve with a side of fresh salad.
We encourage you to try this delightful Chikar Cholay recipe. It’s a fantastic way to experience the authentic flavors of Pakistani cuisine. Don’t hesitate to experiment with the spices and ingredients to make it your own. Once you’ve tried it, please share your thoughts and comments below. We’d love to hear how it turned out!
