Pakistani Chicken Sandwiches Recipes

PAKISTANI CHICKEN KARAHI

Steps:

• Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
• Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.

PAKISTANI CHICKEN SANDWICHES

Steps:

• In a sauce pan add the chicken breast water and soya sauce. The amount of soya sauce is a guesstimate so use more or less if you like.
• Let the liquid dry and when the chicken is glazed with soya sauce, check to see if its cooked.
• Let cool to room temperature.
• Cut it into bite size pieces and crush the chicken. I usually use a hand blender to to crush the chicken into a homogeneous mixture. For safety remove the chicken that get stuck in the hand blender with a spoon or fork, never use your hand.
• Add Miracle Whip dressing or mayonnaise. Mix well still crushing chicken with the fork.
• Lightly spread butter on the bread and spread the chicken mixture. Now if you want, you can cut the crust off and divide the sandwiches into four. Serve as finger sandwiches or keep the bread slices whole and serve as a meal.
• I usually use a hand blender to to crush the chicken into a homogeneous mixture. For safety remove the chicken that get stuck in the hand blender with a spoon or fork, never use your hand.

PAKISTANI-STYLE ROAST CHICKEN THIGHS

Steps:

• Place chicken thighs in a bowl. Season with lemon juice, ketchup, garlic powder, onion powder, coriander, cumin, garam masala, brown sugar, chile powder, paprika, sage, and mint. Mix well. Use clean hands to rub the seasoning on top of and underneath the skin of the chicken thighs.
• Cover the bowl with aluminum foil and let marinate in the refrigerator, 4 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray. Spread chicken over the bottom.
• Bake in the preheated oven until tender and juicy, about 45 minutes.