Chicken Curry - Pakistani Style
Summary
- A classic and flavorful Pakistani-style chicken curry made with a rich base of onions, tomatoes, and aromatic spices. This simple yet delicious dish features tender chicken pieces simmered in a thick, savory gravy, perfect for a hearty family meal.
All Ingredients - For the Curry
- Oil 100ml
- Onions 2, finely chopped
- Tomatoes 3, chopped
- Green Chillies 1, chopped
- Garlic Paste 2 tsp
- Ginger Paste 2 tsp
- Tomato Puree 2 tsp
- Salt 1 tsp
- Garam Masala 1 tsp
- Turmeric Powder (Haldi) 2 tsp
- Chilli Powder 1 tsp
- Chicken 1 kg
- Water 500ml
- Coriander for garnish
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Step-by-Step Instructions
Step 1: Sauté Aromatics
Heat 100ml of oil in a pan. Add 2 finely chopped onions and until they become soft and translucent.
Step 2: Cook Tomatoes
Add 3 chopped tomatoes to the pan and cook, stirring occasionally, until they soften and break down into a paste-like consistency.
Step 3: Add Spices
Add 1 chopped green chilli, 2 tsp each of garlic paste and ginger paste, 2 tsp of tomato puree, 1 tsp salt, 1 tsp garam masala, 2 tsp turmeric powder, and 1 tsp chilli powder. Mix everything well and cook the spices for a few minutes until the oil starts to separate from the masala.
Step 4: Cook the Chicken
Add 1 kg of chicken to the pan. Mix well to coat the chicken with the masala and cook for , stirring frequently.
Step 5: Simmer the Curry
Pour in 500ml of water, stir to combine, and bring to a boil. the heat, cover the pan, and let it for , or until the chicken is fully cooked and the gravy has thickened to your desired consistency.
Step 6: Garnish and Serve
Once the curry is ready, garnish with fresh chopped coriander. Stir it in, and serve the chicken curry hot.
Pro Tips
• Ensure the onions are fried until they are soft and translucent to form a good base for the gravy.
• Cook the tomato and spice mixture (masala) until the oil separates from it; this is a key indicator that the base is well-cooked.
• Allow the chicken to cook in the masala for a few minutes before adding water to let it absorb the flavors.
Variations
• Add 1/2 cup of yogurt along with the spices for a creamier and tangier gravy.
• Include cubed potatoes along with the chicken for a more filling curry.
• For a spicier version, increase the amount of green chillies and chilli powder.
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