Pakistani Chicken Recipes

If you’re anything like me and have an insatiable love for rich, aromatic spices and melt-in-your-mouth chicken, this Pakistani-style chicken curry is about to become your new culinary obsession!

Starting a culinary expedition with my Pakistani chicken recipe is always thrilling. The infusion of aromatic spices like ground cumin and coriander mingling with garlic and ginger paste is something I love.

The yogurt tenderizing the chicken is beautifully complemented by the fiery edge of red chili powder. A lemony finish and the freshness of coriander leaves complete the dish, ensuring that every bite is a burst of flavors.

Ingredients

• Chicken: Rich in protein, supports muscle growth, and is versatile.
• Yogurt: Adds creaminess, contains probiotics, and aids digestion.
• Onions: Provides sweetness and depth, high in antioxidants.
• Ginger Paste: Adds warmth and spice, known for anti-inflammatory properties.
• Garlic Paste: Enhances flavor, supports immunity, and contains allicin.
• Ground Cumin: Adds earthiness, aids digestion, and is rich in iron.
• Red Chili Powder: Offers heat, boosts metabolism, high in vitamin C.
• Lemon Juice: Adds tanginess, high in vitamin C, and enhances flavors.

Ingredient Quantities

• 1 kg chicken, cut into pieces
• 1 cup plain yogurt
• 2 large onions, finely sliced
• 4 tablespoons vegetable oil
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 tablespoon red chili powder
• 1/2 teaspoon turmeric powder
• 2-3 green chilies, sliced
• 1 tablespoon garam masala
• Salt, to taste
• Fresh coriander leaves for garnish
• Juice of 1 lemon

How to Make this

1. Combine the yogurt, ginger paste, garlic paste, ground cumin, ground coriander, red chili powder, turmeric powder, and salt in a large bowl. Add the chicken pieces and thoroughly coat them in the marinade. Marinate for a minimum of 1 hour, although it is better if you can allow it to rest overnight in the refrigerator.

2. In a large pan, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they’re golden brown.

3. Set aside half of the fried onions to use as a garnish.

4. Add the remaining onions to the pan along with the marinated chicken; stir well to combine.

5. Prepare the chicken by cooking it on medium-high heat for a duration of approximately 10 to 15 minutes, while doing the following:

– Stir occasionally.
– Observe the moment when the chicken starts to give off juices.

6. Lower the heat to a simmer, place a lid on the pan, and allow the chicken to braise for the next 20 minutes, at which time you should check to see if it is fully cooked through and tender. Stir once or twice during this stretch to keep the chicken from sticking to the pan.

7. Put in the cut green chilies and the garam masala with the chicken. Let everything cook together for another five minutes.

8. Taste the seasoning and adjust with salt if needed. Stir in the lemon juice.

9. Top the chicken with the saved fried onions and fresh coriander leaves.

10. Serve steaming alongside naan, rice, or roti. Relish this delectable staple of Pakistani chicken cuisine!

Equipment Needed

1. Large bowl
2. Mixing spoon
3. Large pan with lid
4. Knife
5. Cutting board
6. Measuring spoons
7. Spatula or wooden spoon

FAQ

• What type of yogurt should I use?Utilize plain yogurt of either full-fat or low-fat variety, based on your individual taste, and steer clear of any sort of flavored types.
• Can I use boneless chicken for this recipe?Using boneless chicken is acceptable, but the presence of bones in the chicken often imparts more flavor to the dish.
• How spicy is this recipe?This recipe has a spiciness not quite at the top of the scale but definitely not at the bottom either. You can make it milder, however, by cutting down on the amount of red chili powder you use or on the number of green chilies.
• Can this be made ahead of time?This dish can be prepared in advance and frequently tastes better the next day when the flavors have melded.
• What can I serve with this chicken dish?A complete meal pairs well with naan, roti, or rice.
• How long should I marinate the chicken for?Marinating the chicken for at least 1 hour is best; however, if you can, marinate it for up to 12 hours. This time allows the flavors to really develop.
• Is there a substitute for garam masala?If you lack garam masala, you can use a mixture of ground cloves, cinnamon, and nutmeg to come close to the taste.

Pakistani Chicken Recipes Substitutions and Variations

Regular yogurt: Use Greek yogurt when this recipe calls for thickness—you’ll get an even better result.
Cooking oil: For a richer flavor, use ghee; for a lighter option, use olive oil.
Red chili powder—substitute with less heated paprika or spicier cayenne pepper.
Garam masala: For a milder flavor, sub allspice. For a quick substitute, use a mix of ground cinnamon and cloves.
Fresh parsley leaves: Use fresh parsley in place of coriander; if this herb is not available, use almost any fresh greens.

Pro Tips

1. Maximize Marinade Time For the deepest flavor infusion, marinate the chicken overnight in the refrigerator. This extra time allows the spices and yogurt to tenderize the chicken and enhance its taste significantly.

2. Onion Caramelization When sautéing the onions, allow them to reach a rich, deep golden brown. This will impart a natural sweetness and complexity to the dish, giving it an extra layer of flavor.

3. Spice Blooming Technique Before adding the marinated chicken to the onions, you can briefly toast the cumin and coriander in the hot oil for about 30 seconds. This technique helps release the spices’ aromatic oils, enriching the dish’s overall flavor profile.

4. Chili Adjustment Adjust the number of green chilies based on your heat preference. For a milder dish, deseed the chilies, or for more heat, leave the seeds in and consider adding more chilies.

5. Rest Before Serving After cooking, let the dish sit covered for about 10 minutes before garnishing and serving. This resting time allows the flavors to meld together, resulting in a more harmonious taste.