Pakistani Potato Chicken Recipes

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PAKISTANI POTATO CHICKEN



Pakistani Potato Chicken image

This is a slightly spicy Pakistani dish of chicken and potatoes.

Provided by Fatma Athar

Categories     World Cuisine Recipes     Asian     Pakistani

Time 1h15m

Yield 6

Number Of Ingredients 11

3 tablespoons vegetable oil
2 teaspoons garlic paste
1 teaspoon minced fresh ginger root
1 teaspoon round red chile pepper, minced, or to taste
½ teaspoon ground cumin
salt to taste
¼ cup plain yogurt
1 (3 pound) broiler/fryer chicken, cut up and skin removed
1 green bell pepper, chopped
4 medium potatoes, peeled and cut into 1-inch cubes
1 tablespoon fresh chopped cilantro, for garnish

Steps:

  • Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt.
  • Stir in chicken pieces and bell pepper. Cover pot and simmer over low heat, until the oil separates and chicken is mostly cooked, 20 to 30 minutes.
  • Mix in potatoes; add a little water, if necessary. Cook on low heat until potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.

Nutrition Facts : Calories 674.5 calories, Carbohydrate 26.6 g, Cholesterol 170.9 mg, Fat 41.6 g, Fiber 3.5 g, Protein 45.9 g, SaturatedFat 10.5 g, Sodium 232.6 mg, Sugar 2.3 g

PAKISTANI CHICKEN KARAHI



Pakistani Chicken Karahi image

This dish gets its name from a karahi, a flat open pot used a lot in Pakistani and Indian cooking. In spite of its name, this recipe can be made in any pot. My mom came up with this recipe; it's a little spicy (by Pakistani standards), but simple and foolproof. Serve with naan bread.

Provided by creativecookie

Categories     World Cuisine Recipes     Asian     Pakistani

Time 1h6m

Yield 6

Number Of Ingredients 11

½ cup sunflower oil
1 (3 pound) whole chicken, giblets discarded, cut into 12 pieces
¼ cup water
2 teaspoons ground cumin
1 ½ teaspoons salt
1 ½ teaspoons ginger and garlic paste
½ teaspoon red chile powder
¼ teaspoon ground turmeric
6 ripe tomatoes, roughly chopped
4 green chile peppers, finely chopped, or more to taste
1 bunch fresh cilantro leaves, finely chopped

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.

Nutrition Facts : Calories 429.1 calories, Carbohydrate 9.5 g, Cholesterol 61.4 mg, Fat 33.4 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 5.8 g, Sodium 698.2 mg, Sugar 5.5 g

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