I stumbled upon a nearly forgotten Pakistani chicken recipe that belongs in any collection of Desi Chicken Recipes and contains a surprising secret ingredient.
I keep this Pakistani Chicken recipe folded into an old notebook, a lost recipe that never quite fit into family stories. It is blunt not polished, the kind of food that surprises you with a sudden brightness then hushes the room, but Im not telling you everything.
I coax depth from yogurt and press warmth with garlic, and somehow it becomes stubborn and comforting at once. As a long time fan of Desi Cooking Recipes I love that it resists neat labels.
It reads like a scratched entry in Recipes Pakistani, a dish that asks questions more than it answers.
Ingredients
- Chicken: high in protein iron makes dish hearty; bones give deep rich taste.
- Onions: caramelize to a sweet base add fibre and body to the gravy.
- Tomatoes: give acidity and vitamin C cut richness and brighten the sauce.
- Yogurt: makes curry creamy and tangy adds protein and helps tenderize meat.
- Garlic and ginger: punchy aromatics some anti inflammatory perks and warm flavour.
- Green chillies: bring heat and fresh bite tiny bits of vitamin C too.
- Garam masala cumin and coriander: add complex aroma warmth and depth almost no calories.
- Kasuri methi: dried fenugreek gives bittersweet slightly nutty aroma as a finishing touch.
- Fresh coriander: bright herb adds fresh citrusy notes and a visual pop at end.
Ingredient Quantities
- 1.5 kg bone in chicken, cut into pieces (about 3 pounds)
- 3 medium onions, thinly sliced
- 4 medium tomatoes, pureed or finely chopped
- 1 cup plain yogurt, whisked
- 6 garlic cloves, minced or crushed
- 2 inch piece fresh ginger, grated
- 4 green chillies, slit lengthwise
- 6 tablespoons vegetable oil or ghee
- 2 teaspoons red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1 teaspoon roasted cumin powder, optional
- 1 teaspoon cumin seeds
- 2 bay leaves
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick
- 1 teaspoon kasuri methi dried fenugreek leaves, crushed
- 1 cup water
- Salt to taste
- Handful fresh coriander leaves, chopped
- 1 lemon, cut into wedges
How to Make this
1. Whisk the 1 cup yogurt with minced garlic, grated ginger, 2 teaspoons red chilli powder, 1 teaspoon turmeric, 1 tablespoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon roasted cumin powder if using, and salt to taste; toss the
1.5 kg chicken pieces in this, cover and marinate at least 30 minutes or up to 2 hours, longer if you can.
2. Heat 6 tablespoons vegetable oil or ghee in a heavy pot on medium heat, add the thinly sliced 3 onions and cook, stirring often, until deep golden brown and jammy, about 20 to 25 minutes; remove half the onions and set aside for garnish if you want extra crunch.
3. In the same pot add 1 teaspoon cumin seeds, 2 bay leaves, 4 lightly crushed green cardamom pods, 4 whole cloves and the small cinnamon stick; fry for 30 to 45 seconds until fragrant so the oil picks up the spice aromatics.
4. Add the slit 4 green chillies and the marinated chicken with all the marinade; increase heat to medium high and sear the pieces a few minutes each side until they start to brown, scraping up any fond from the bottom.
5. Stir in the 4 medium tomatoes, pureed or finely chopped, mix well and let the mixture simmer until the oil begins to separate from the masala and the tomatoes reduce, about 8 to 10 minutes.
6. Pour in 1 cup water, bring to a gentle boil, then reduce heat to low, cover and simmer for 25 to 35 minutes or until the chicken is tender and cooked through, stirring once or twice and adding a splash more water if the gravy gets too thick.
7. Check seasoning and add salt if needed, then sprinkle 1 teaspoon kasuri methi by crushing it between your palms and stir it in so the dry herb blooms into the sauce.
8. Stir in 1 teaspoon garam masala powder, simmer 2 more minutes to bloom the spices, taste and adjust heat with a little extra red chilli powder if you want it spicier.
9. Finish with a handful of chopped fresh coriander leaves, scatter the reserved fried onions on top for texture, serve hot with lemon wedges on the side so people can squeeze as much or as little citrus as they like.
Equipment Needed
1. Heavy-bottomed pot or Dutch oven for browning and simmering the chicken
2. Large mixing bowl for whisking the yogurt and marinating the chicken
3. Whisk or fork to beat the yogurt and blend spices
4. Chef’s knife and cutting board to slice onions, chop tomatoes and trim chicken
5. Wooden spoon or sturdy spatula for stirring the masala
6. Measuring cups and spoons for the yogurt, water and spices
7. Tongs or slotted spoon to turn and remove chicken, and to lift fried onions
8. Blender or hand blender if you want smooth tomato puree, or a bowl and masher for a chunkier sauce
9. Small bowl and fine mesh sieve for kasuri methi, skimming oil and holding garnishes
FAQ
Pakistani Chicken Recipe Substitutions and Variations
- Chicken (1.5 kg bone in): use boneless chicken thighs or breasts instead, they cook faster and stay juicy; or for a veg option use cubed paneer or firm tofu tossed in spices
- Tomatoes: swap with 1 can crushed tomatoes; or 3 tablespoons tomato paste mixed into 1 cup water; or roast red bell peppers and puree for a sweeter, milder sauce
- Plain yogurt: replace with sour cream for similar tang; or use coconut yogurt for a dairy free version (taste will change); or whisked buttermilk, but reduce added water since it’s thinner
- Kasuri methi dried fenugreek leaves: try a pinch of fenugreek powder; or add extra chopped fresh cilantro and a squeeze of lemon to brighten it; or skip it and add a tiny pinch of sugar to round the flavor
Pro Tips
– Marinate longer if you can, overnight is best, the yogurt and spices sink into the meat and it actually becomes juicier and more flavorful; if you’re short on time, a very small pinch of baking soda in the marinade helps tenderize quickly but dont use too much or the texture goes odd.
– Sear the chicken in smaller batches so the pan stays hot and you get real browning not steaming, that browned bits on the bottom (fond) add tons of flavor when you scrape them up later.
– Use full fat yogurt and temper it before cooking, especially if you add more later; take a little hot liquid from the pot and whisk into the yogurt first so it doesnt split when it hits the hot pan.
– Caramelize the onions low and slow for deep color and sweetness, a tiny pinch of sugar or baking soda speeds it up if youre impatient, and reserve some extra crispy onions for crunch on top at the end.
– Let the curry rest off the heat for 10 to 15 minutes before serving, crush the dried fenugreek between your palms into the sauce and squeeze lemon only at the table so people can control the brightness; also this dish usually tastes even better the next day, if you wanna make ahead.
Pakistani Chicken Recipe
I stumbled upon a nearly forgotten Pakistani chicken recipe that belongs in any collection of Desi Chicken Recipes and contains a surprising secret ingredient.
6
servings
480
kcal
Equipment: 1. Heavy-bottomed pot or Dutch oven for browning and simmering the chicken
2. Large mixing bowl for whisking the yogurt and marinating the chicken
3. Whisk or fork to beat the yogurt and blend spices
4. Chef’s knife and cutting board to slice onions, chop tomatoes and trim chicken
5. Wooden spoon or sturdy spatula for stirring the masala
6. Measuring cups and spoons for the yogurt, water and spices
7. Tongs or slotted spoon to turn and remove chicken, and to lift fried onions
8. Blender or hand blender if you want smooth tomato puree, or a bowl and masher for a chunkier sauce
9. Small bowl and fine mesh sieve for kasuri methi, skimming oil and holding garnishes
Ingredients
1.5 kg bone in chicken, cut into pieces (about 3 pounds)
3 medium onions, thinly sliced
4 medium tomatoes, pureed or finely chopped
1 cup plain yogurt, whisked
6 garlic cloves, minced or crushed
2 inch piece fresh ginger, grated
4 green chillies, slit lengthwise
6 tablespoons vegetable oil or ghee
2 teaspoons red chilli powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 teaspoon roasted cumin powder, optional
1 teaspoon cumin seeds
2 bay leaves
4 green cardamom pods, lightly crushed
4 whole cloves
1 small cinnamon stick
1 teaspoon kasuri methi dried fenugreek leaves, crushed
1 cup water
Salt to taste
Handful fresh coriander leaves, chopped
1 lemon, cut into wedges
Directions
- Whisk the 1 cup yogurt with minced garlic, grated ginger, 2 teaspoons red chilli powder, 1 teaspoon turmeric, 1 tablespoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon roasted cumin powder if using, and salt to taste; toss the
- 5 kg chicken pieces in this, cover and marinate at least 30 minutes or up to 2 hours, longer if you can.
- Heat 6 tablespoons vegetable oil or ghee in a heavy pot on medium heat, add the thinly sliced 3 onions and cook, stirring often, until deep golden brown and jammy, about 20 to 25 minutes; remove half the onions and set aside for garnish if you want extra crunch.
- In the same pot add 1 teaspoon cumin seeds, 2 bay leaves, 4 lightly crushed green cardamom pods, 4 whole cloves and the small cinnamon stick; fry for 30 to 45 seconds until fragrant so the oil picks up the spice aromatics.
- Add the slit 4 green chillies and the marinated chicken with all the marinade; increase heat to medium high and sear the pieces a few minutes each side until they start to brown, scraping up any fond from the bottom.
- Stir in the 4 medium tomatoes, pureed or finely chopped, mix well and let the mixture simmer until the oil begins to separate from the masala and the tomatoes reduce, about 8 to 10 minutes.
- Pour in 1 cup water, bring to a gentle boil, then reduce heat to low, cover and simmer for 25 to 35 minutes or until the chicken is tender and cooked through, stirring once or twice and adding a splash more water if the gravy gets too thick.
- Check seasoning and add salt if needed, then sprinkle 1 teaspoon kasuri methi by crushing it between your palms and stir it in so the dry herb blooms into the sauce.
- Stir in 1 teaspoon garam masala powder, simmer 2 more minutes to bloom the spices, taste and adjust heat with a little extra red chilli powder if you want it spicier.
- Finish with a handful of chopped fresh coriander leaves, scatter the reserved fried onions on top for texture, serve hot with lemon wedges on the side so people can squeeze as much or as little citrus as they like.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 488g
- Total number of serves: 6
- Calories: 480kcal
- Fat: 31.1g
- Saturated Fat: 5.7g
- Trans Fat: 0.3g
- Polyunsaturated: 6.7g
- Monounsaturated: 13.3g
- Cholesterol: 155mg
- Sodium: 567mg
- Potassium: 822mg
- Carbohydrates: 11g
- Fiber: 2.7g
- Sugar: 4.2g
- Protein: 58.5g
- Vitamin A: 800IU
- Vitamin C: 25mg
- Calcium: 58mg
- Iron: 1.5mg
