Pakistanichicken Recipes

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

Ingredients

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

PAKISTANI STYLE CHICKEN BREAST

Pakistani Style Chicken Breast image

Every time my mother throws a party, she always makes chicken breasts on the grill. But the best part is that when the weather isn't appropriate, we bake this too. I love this my mom's recipe but now that I'm older, I made a few changes. It take about an hour and half or two hours, it depends.

Provided by khursheedhuma

Categories Chicken Breast

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

6 large piece chicken breasts
2 tablespoons red chili powder
3 tablespoons butter, melted
3 teaspoons texas pete hot sauce
1/2 cup light yogurt
4 tablespoons garlic powder
4 teaspoons onion paste
4 teaspoons ginger paste
2 teaspoons garam masala

Steps:

In a large shallow bowl, mix yogurt, chili powder, garam masala, melted butter, hot sauce, garlic powder, onion paste, ginger paste.
Mix them good, and then marinate the chicken breast with this.
Put in fridge for one hour to marinate.
Preheat oven to 335°F.
Lay the breast on foil or oven safe tray and bake for about one hour- two hours or until you think it is done.
When done, Serve hot!
Add more butter if you like, I prefer more butter.

Nutrition Facts : Calories 510.8, Fat 30.5, SaturatedFat 12, Cholesterol 166.1, Sodium 345.9, Carbohydrate 10, Fiber 2.2, Sugar 3.8, Protein 48.4

PAKISTANI CHICKEN KARAHI

Pakistani Chicken Karahi image

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Provided by William_Klein

Time 20m

Yield Serves 1

Number Of Ingredients 0

Ingredients

Steps:

Prep all the components - chop the chicken, crush the garlic and ginger into a paste, separate tomatoes, gather all spices, chop chiles, julienne ginger, and choppped cilantro leaves
Set a wok over high heat and add the oil. Once hot, add the chicken and a generous sprinkle of salt. Cook while stirring until the chicken is cooked on the exterior
Add the garlic and ginger paste and saute for 30 seconds. Add the whole peeled tomatoes and cook while stirring for 5-10 minutes until the tomatoes start to break down. Crush the tomatoes with a spatula to develop the sauce
Add the spices and stir into the sauce. Let the sauce reduce for another 5-10 minutes until it is fairly thick.
Toss in the chiles, and butter if using. Let the sauce reduce further until your desired consistency. It should be fairly thick and glossy. Turn off the heat. TASTE IT! Add salt to enhance the flavors.
With the heat off, add the julienned ginger and cilantro leaves. Toss once and serve with rice, roti, or eat as is.

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