Pakistani Chicken
Embark on a flavorful journey with this authentic Pakistani Chicken recipe, a rich and aromatic dish that combines tender chicken with a luscious yogurt-based curry. Infused with bold spices like cumin, garam masala, and turmeric, and balanced by the tangy sweetness of tomatoes and yogurt, this recipe delivers a perfect harmony of traditional South Asian flavors. The slow-cooked method ensures the chicken is irresistibly tender, while the sizzling cumin seeds and golden-browned onions create a deeply layered base of flavor. Garnished with fresh cilantro and green chilies for a fragrant finish, this stunning dish pairs beautifully with steamed basmati rice or naan bread. Whether you're craving a comforting family dinner or looking to explore Pakistani cuisine, this one-pot wonder is a must-try!
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Recipe Information
Ingredients
- 1 kg Chicken (cut into pieces, bone-in preferred)
- 1 cup Plain yogurt
- 2 medium Onions (finely sliced)
- 3 medium Tomatoes (chopped)
- 1.5 teaspoons Garlic paste
- 1.5 teaspoons Ginger paste
- 0.25 cup Cooking oil
- 1 teaspoon Salt
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 2 Green chilies (sliced)
- 0.25 cup Fresh cilantro (chopped)
Instructions
Heat the cooking oil in a large pot or deep skillet over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the sliced onions and sauté until golden brown, stirring frequently to prevent burning.
Add the garlic and ginger paste to the pot, stirring for 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook until they soften and form a thick paste, about 5-7 minutes.
Add the salt, red chili powder, turmeric powder, and coriander powder. Mix well to combine the spices with the tomato-onion mixture.
Add the chicken pieces to the pot and thoroughly coat them in the spice mixture. Cook for 5-7 minutes, stirring occasionally.
Lower the heat and add the plain yogurt to the pot. Stir well to combine and cook for another 5 minutes.
Add about 1/4 to 1/2 cup water to the pot (depending on the consistency you prefer) and cover with a lid. Let the chicken simmer over low heat for 20-25 minutes, or until fully cooked and tender. Stir occasionally to ensure the gravy doesn’t stick to the bottom.
Once the chicken is cooked, sprinkle the garam masala on top and add the sliced green chilies.
Turn off the heat and garnish with chopped fresh cilantro. Serve hot with steamed basmati rice or naan.
Nutrition Facts
Calories |
3101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.1 g | 278% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 3758 mg | 163% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 40.4 g | ||
| Protein | 203.9 g | 408% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 775 mg | 60% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4429 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
