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With the aroma of sliced ginger and lots of fresh coriander on top, this Pakistani style ginger chicken is sure to delight family members and guests.

Ginger Chicken Pakistani Style

With the aroma of sliced ginger and lots of fresh coriander on top, this Pakistani style ginger chicken is sure to delight family members and guests.
Course Dinner
Cuisine Pakistani
Keyword Ginger Chicken
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 250 kcal

Ingredients

  • 3 tablespoon oil
  • 1 teaspoon finely minced/grated ginger or 1 tsp ginger paste
  • 1/2 teaspoon garlic paste
  • 1 medium onion finely chopped
  • 3 medium tomatoes finely chopped
  • 1/4 teaspoon turmeric haldi
  • 2 teaspoon coriander powder dhania powder
  • 1.5 teaspoon salt
  • 1.5 teaspoon red chili powder
  • 1/2 kg chicken divided into 8 pieces or use boneless chicken, cut into 2 inch pieces
  • 2 tablespoon tomato ketchup or 1 tablespoon tomato puree/paste
  • 2 inch knob of ginger finely julienned (keep some for garnish)
  • 1 cup fresh coriander finely chopped (leaves & stalks both)

Instructions

  1. Heat oil in large pan on medium high heat. Once oil is hot, add freshly grated ginger/ginger paste and garlic paste and saute for 1 minute till the flavor comes out.

  2. Add onions and saute till light golden (about 5-7 minutes). Keep stirring so that the onions don't burn.
  3. 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.
  4. 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.
  5. Approximately 5 minutes before the chicken is done, add tomato ketchup/tomato puree.
  6. Add about 90% of the julienned ginger on top of the dish, and let it cook for a minute then take it off heat.
  7. Garnish with fresh coriander and the remaining sliced ginger. Serve with naan/chapati or fresh steamed basmati rice.

Recipe Notes

A quick way to make fresh ginger paste is to use a grater. Just cut off a piece of ginger, and grate it on the sides of a small grater.