This roundup sums up my favorite Pakistani chicken recipes on the blog These past few months, I have been craving chicken all the time, and so turn to these dishes often. They are flavorful and easy-to-follow recipes that are perfect for beginner cooks.
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Most of these recipes require less than one hour of cooking time, making them ideal for weekdays. Check out more weeknight recipe ideas here.
For more inspiration on how to prepare chicken the Pakistani way, check out Fatima Cooks, Mirchi Tales, and Tea for Turmeric.
Boneless Chicken Recipes
These boneless Pakistani chicken recipes are great for busy weeknights. They require standard Pakistani pantry items that are not difficult to source; and come together in an hour or less. If you are looking for a lighter masala base that doesn't use tomatoes, give the Boneless Chicken Hara Masala a try!
Bone-in Chicken Recipes
I love preparing bone-in chicken when I have the time. I find it so much more full of flavor. If you have a little bit more time, I would highly recommend these recipes. They are easy to follow, and perfect for sharing with family and friends.
For the Kali Mirch Chicken Karahi, we get the "karahi cut," which is getting a skinless whole chicken cut into 15-17 pieces.
Kali Mirch Chicken Recipe (Black Pepper Chicken)
Equipment
- 1 wok or karahi
Ingredients
- ½ cup neutral oil canola/sunflower/vegetable
- 1 teaspoon crushed garlic
- 2 pounds (~1 kg) whole chicken cut in small parts
- 2 teaspoon salt or to taste
- 1 medium yellow onion thinly sliced in half rings
- 2 teaspoon crushed ginger
- 1 teaspoon cumin powder
- 2 teaspoon coriander powder
- 1 tablespoon black pepper
- ½ cup full-fat yogurt
- ⅛ teaspoon garam masala powder for garnish (optional)
- 1- inch ginger julienned for garnish (optional)
- 2 bird's eye chiles thinly sliced for garnish (optional)
Instructions
- Heat oil in a wok or karahi and add crushed garlic. Fry on low heat for 30 seconds or until fragrant.
- Increase heat to high, and add chicken and salt. Sear until no longer pink.
- Add crushed ginger, sliced onion and ½ cup of water. Bring to boil, then lower to simmer. Cook uncovered until the chicken is tender and most of the water has evaporated, about 25-30 minutes.
- Add yogurt, cumin powder, coriander powder and black pepper. Stir continuously on medium heat for about 5-7 minutes or until the chicken is well-coated in spices and the oil begins to separate from the dish.
- Remove from heat. Garnish with julienned ginger, chili and a pinch of garam masala powder. Serve with roti or naan.
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