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Pakistani Chicken Wok

A quick and bold Pakistani dish featuring chicken cooked with spices, tomatoes, and curd, finished with fresh coriander and ginger, perfect for serving with flatbreads.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Pakistani
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/4 Cup Ghee Use full-fat ghee for best results.
  • 1 Piece Green Chilli Fry briefly for smoky heat.
  • 500 g Chicken Bone-in chicken can be used, increase cooking time.
  • 1/2 tbsp Salt
  • 1 tbsp Garlic Paste Adjust to taste.
  • 1/2 tsp Chicken Powder Optional for extra flavor.
  • 3 Pieces Tomatoes Chopped, to soften.
  • 1/2 Cup Whisked Curd Full-fat is recommended.
  • 1 tsp Black Pepper Powder Adjust for spiciness.
  • 1 tsp Cumin Powder
  • 1/2 tsp Coriander Powder
  • To Taste Pieces Chilli, Coriander and Julienned Ginger For garnish.

Method
 

Preparation
  1. Heat ghee in a karahi or wide pan.
  2. Fry a green chilli briefly and remove it.
  3. Add chicken and stir well.
  4. Mix in salt, garlic paste, and optional chicken powder, then cook on high for 5 minutes.
  5. Add chopped tomatoes, cover, and cook until softened.
  6. Stir in the whisked curd and cook until oil separates.
  7. Add black pepper, cumin, and coriander powder, then mix well.
  8. Fold in the fried chilli, chopped coriander, and julienned ginger; cover and cook for 2 more minutes.
Serving
  1. Serve hot from the pan, spooned over roti, paratha, or naan.
  2. Add extra chopped coriander and slices of fresh chilli on top.
  3. For a complete meal, serve alongside a simple salad or raita.

Notes

Allow dish to cool before storing. It can be kept in an airtight container in the fridge for 3 days or frozen for 2 months. Reheat with a splash of water or ghee if needed.