Pakistani Chicken

Serves 1
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Directions

  1. 1Heat clarified butter in a wok.
  2. 2Heat clarified butter in a wok.
  3. 3Heat clarified butter in a wok.
  4. 4Add 1 heaped spoon of ginger garlic paste to the clarified butter.
  5. 5Add 1 heaped spoon of ginger garlic paste to the clarified butter.
  6. 6Add 1 heaped spoon of ginger garlic paste to the clarified butter.
  7. 7Sauté the ginger garlic paste.
  8. 8Sauté the ginger garlic paste.
  9. 9Sauté the ginger garlic paste.
  10. 10Add 800g of chicken pieces to the wok.
  11. 11Add 800g of chicken pieces to the wok.
  12. 12Add 800g of chicken pieces to the wok.
  13. 13Add 3-4 chopped onions to the chicken.
  14. 14Add 3-4 chopped onions to the chicken.
  15. 15Add 3-4 chopped onions to the chicken.
  16. 16Mix the onions and chicken well and sauté.
  17. 17Mix the onions and chicken well and sauté.
  18. 18Mix the onions and chicken well and sauté.
  19. 19Add salt to taste.
  20. 20Add salt to taste.
  21. 21Add salt to taste.
  22. 22Add 4 green chillies.
  23. 23Add 4 green chillies.
  24. 24Add 4 green chillies.
  25. 25Cover with a lid and cook on low flame for 5-7 minutes.
  26. 26Cover with a lid and cook on low flame for 5-7 minutes.
  27. 27Cover with a lid and cook on low flame for 5-7 minutes.
  28. 28Add 3 chopped tomatoes.
  29. 29Add 3 chopped tomatoes.
  30. 30Add 3 chopped tomatoes.
  31. 31Add salt to the tomatoes.
  32. 32Add salt to the tomatoes.
  33. 33Add salt to the tomatoes.
  34. 34Cover with a lid and cook on low flame for 5-7 minutes to allow tomatoes to soften.
  35. 35Cover with a lid and cook on low flame for 5-7 minutes to allow tomatoes to soften.
  36. 36Cover with a lid and cook on low flame for 5-7 minutes to allow tomatoes to soften.
  37. 37Mix the tomatoes well with the chicken.
  38. 38Mix the tomatoes well with the chicken.
  39. 39Mix the tomatoes well with the chicken.
  40. 40Add 1/2 spoon of turmeric powder.
  41. 41Add 1/2 spoon of turmeric powder.
  42. 42Add 1/2 spoon of turmeric powder.
  43. 43Add 1 spoon of coriander powder.
  44. 44Add 1 spoon of coriander powder.
  45. 45Add 1 spoon of coriander powder.
  46. 46Cook for 2 minutes, stirring occasionally.
  47. 47Cook for 2 minutes, stirring occasionally.
  48. 48Cook for 2 minutes, stirring occasionally.
  49. 49Add 1 spoon of roasted cumin powder.
  50. 50Add 1 spoon of roasted cumin powder.
  51. 51Add 1 spoon of roasted cumin powder.
  52. 52Add 1.5 spoon of red chilli powder.
  53. 53Add 1.5 spoon of red chilli powder.
  54. 54Add 1.5 spoon of red chilli powder.
  55. 55Mix all the spices thoroughly.
  56. 56Mix all the spices thoroughly.
  57. 57Mix all the spices thoroughly.
  58. 58Add a splash of water to prevent spices from burning.
  59. 59Add a splash of water to prevent spices from burning.
  60. 60Add a splash of water to prevent spices from burning.
  61. 61Add 2 spoons of well-beaten curd.
  62. 62Add 2 spoons of well-beaten curd.
  63. 63Add 2 spoons of well-beaten curd.
  64. 64Mix the curd into the curry.
  65. 65Mix the curd into the curry.
  66. 66Mix the curd into the curry.
  67. 67Add roasted fenugreek leaves.
  68. 68Add roasted fenugreek leaves.
  69. 69Add roasted fenugreek leaves.
  70. 70Add 1 spoon of garam masala.
  71. 71Add 1 spoon of garam masala.
  72. 72Add 1 spoon of garam masala.
  73. 73Mix well.
  74. 74Mix well.
  75. 75Mix well.
  76. 76Add 2 dollops of butter.
  77. 77Add 2 dollops of butter.
  78. 78Add 2 dollops of butter.
  79. 79Add 2 spoons of cream.
  80. 80Add 2 spoons of cream.
  81. 81Add 2 spoons of cream.
  82. 82Cook for 2-3 minutes on low flame until the gravy thickens and oil separates.
  83. 83Cook for 2-3 minutes on low flame until the gravy thickens and oil separates.
  84. 84Cook for 2-3 minutes on low flame until the gravy thickens and oil separates.
  85. 85Plate the Pakistani Chicken.
  86. 86Plate the Pakistani Chicken.
  87. 87Plate the Pakistani Chicken.
  88. 88Garnish with green chilli.
  89. 89Garnish with green chilli.
  90. 90Garnish with green chilli.

Ingredients

  • 100 g clarified butter
  • 100 g clarified butter
  • 100 g clarified butter
  • 1 heaped spoon ginger garlic paste
  • 1 heaped spoon ginger garlic paste
  • 1 heaped spoon ginger garlic paste
  • 800 g chicken
  • 800 g chicken
  • 800 g chicken
  • 3 unit chopped onions
  • 3 unit chopped onions
  • 3 unit chopped onions
  • salt
  • salt
  • salt
  • 4 unit green chilli
  • 4 unit green chilli
  • 4 unit green chilli
  • 3 unit chopped tomatoes
  • 3 unit chopped tomatoes
  • 3 unit chopped tomatoes
  • 0.5 spoon turmeric powder
  • 0.5 spoon turmeric powder
  • 0.5 spoon turmeric powder
  • 1 spoon coriander powder
  • 1 spoon coriander powder
  • 1 spoon coriander powder
  • 1 spoon roasted cumin powder
  • 1 spoon roasted cumin powder
  • 1 spoon roasted cumin powder
  • 1.5 spoon red chilli powder
  • 1.5 spoon red chilli powder
  • 1.5 spoon red chilli powder
  • splash water
  • splash water
  • splash water
  • 2 spoon beaten curd
  • 2 spoon beaten curd
  • 2 spoon beaten curd
  • roasted fenugreek leaves
  • roasted fenugreek leaves
  • roasted fenugreek leaves
  • 1 spoon garam masala
  • 1 spoon garam masala
  • 1 spoon garam masala
  • 2 dollop butter
  • 2 dollop butter
  • 2 dollop butter
  • 2 spoon cream
  • 2 spoon cream
  • 2 spoon cream

Equipment

woklidwooden spoonserving bowl

Tips

  • When adding curd, ensure it has less water and is well-beaten to prevent curdling.
  • If cream is not available, you can use malai (milk fat) as a substitute.