Chicken/ Dinner/ Pakistani Recipes

Ginger Chicken Pakistani Style

It’s a simple day and it calls for a simple recipe. This Ginger Chicken, Pakistani style is probably one of the easiest recipes I know. All it requires is the standard Pakistani cooking arsenal of onions, tomatoes & masalas stirred & cooked together. But what creates the delicious medley of flavors in the dish is the finely julienned ginger added right at the end with a heaping handful of fresh fragrant coriander.
Ginger Chicken Pakistani Style
Serves 6 people

3 tbsp oil

1 tsp finely minced/grated ginger or 1 tsp ginger paste
1 medium onion, finely chopped

1/2 tsp garlic paste
3 medium tomatoes, finely chopped
1/4 tsp turmeric (haldi)
2 tsp coriander powder (sukha dhania powder)
1.5 tsp salt
1.5 tsp red chilli pepper
1/2 kg chicken, divided into 8 pieces. Alternatively, you can also use boneless chicken, cut into 2 inch pieces.

2 tbsp tomato ketchup or 1 tbsp tomato puree/paste
2 inch knob of ginger, finely julienned (keep extra for garnish)
1 cup fresh coriander, finely chopped (leaves & stalks both)


1. Heat oil in large pan on medium high heat.
2. Once oil is hot, add freshly grated ginger/ginger paste and garlic paste and saute for 1 minute till the flavor comes out.
3. Add onions and saute till light golden (about 5-7 minutes). Keep stirring so that the onions don’t burn.
4. Add chopped tomatoes along with the rest of masalas (turmeric, coriander powder, salt & chilli powder). Keep stirring till the tomatoes thicken and becomes a jam-like consistency.
5. Add the chicken along with 1/2 cup to 1 cup water and let it cook on high heat for 2-3 minutes then turn it on low-medium till chicken is tender. It will take approx. 15-20 minutes for boneless chicken, whereas chicken with bone will take about 30-40 minutes. Once the chicken is ready, you should see the masala oil on top of the tomato gravy. 
6. Approximately 5 minutes before the chicken is done, add tomato ketchup/tomato puree.
7. Add about 90% of the julienned ginger on top of the dish, and let it cook for a minute then take it off heat.
8. Garnish with fresh coriander and the remaining sliced ginger. 
9. Serve with naan/chapati or fresh steamed basmati rice. 

1 Comment

  • Reply
    December 5, 2018 at 6:58 am

    LOVED this recipe!!! It was a hit at our home and the neighbors we sent it to loved it as well. Very simple and easy to follow and was able to make it quickly at the last minute which is always great for me! Keep up the good work <3

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.