This EASY four step Chicken Ginger that was my first recipe to go viral has two unusual ingredients that create the most irresistible masala! Try it for yourself and see why so many people are still making it all the time!
I am not one to brag, but Pakistani Chicken Recipes are kinda my thing. Chicken is a crowd pleasing protein, cooks quickly and with the right techniques and spices it is SO flavorful. Dishes like this Chicken Pulao or this Instant Pot Chicken Dal Gosht and this Chicken Ginger have saved me on many busy nights. I am a mother of two girls with very busy schedules so busy nights are kinda the norm around here.
What is Chicken Ginger?
Before anything let's make one thing clear:
If you put julienned ginger on your Chicken Karahi, it is still Chicken Karahi. Chicken Ginger is assertively ginger-y, has a generous amount of pepper, and a gravy that is richer and more assertive than the cleaner tasting Karahi Chicken or the onion based Chicken Masala.
Usmania's Chicken Ginger
This recipe for Chicken Ginger comes to me from a scanned newspaper clipping I found on the web a long time ago. It claims to be a copycat of the famous Chicken Ginger from Usmania which is one of Karachi's older family restaurants. Whenever our family went - usually with a large group of people - this Chicken Ginger is what everyone reached for first.
I have not been to Usmania in a long time now, but I still think fondly of those happy times. Companionable laughter in the background as I scoop up the chicken ginger with some hot naan straight into my mouth and relish the pungent taste of the fiery tomato based masala. This recipe brings back all those feelings and for that I will continue to make it over and over again.
Odd Ingredients Make this Dish
Some of the ingredients, namely the soy sauce and ketchup, are admittedly a little odd. However when I skip them this dish seems incomplete so please try not to. Also please note that when I say tablespoon of ketchup, I mean AN ACTUAL TBSP!
If you use a heaping amount of the spoon you use for eating or serving food you will end up with too much. Don't feel like busting out the measuring spoons? Start with the teaspoon in your kitchen drawer, the kind you use for stirring your tea/coffee and add more if needed.
Step By Step Chicken Ginger Recipe
This is such a simple recipe that I am a little embarrassed to have made this Step by Step graphic, but let's break it down anyway shall we?
Remember: if you don't want your yoghurt to split then whip your yoghurt and put it near the stove before you start cooking. It is the temperature differential that makes your yoghurt split so add a little masala into your yoghurt, mix it well to make the yoghurt warmer, and then slowly stir it all into the chicken ginger.
What goes with Chicken Ginger?
I got you.
More Weeknight Chicken
Like I said no boring chicken here!
Made this recipe? Don't forget to rate it by clicking on the ratings below and tagging me in your delicious creations on instagram! You can find me @flourandspiceblog 🙂
Chicken Ginger
Ingredients
- 1 lb boneless chicken use more for bone in
- 3-4 Tomatoes chopped
- 1 heaped tsp ginger paste
- 1 heaped tsp garlic paste
- 1 heaped tsp red chilli powder
- ¾ - 1 tsp salt start w ¾
- 1 tsp black pepper
- ¼ tsp Turmeric
- ½ tsp Coriander Powder
- ½ tsp Soy Sauce
- ¼ cup oil
- 2 tbsp butter
- 3-4 sliced Green Chillies
- ¼ cup julienned ginger - approx 2 inch piece
- 1 tbsp ketchup
- ½ tsp Garam Masala
- ⅓ cup yogurt
- Cilantro for garnish optional
Instructions
- Slice your chicken into 1 inch strips and set aside
- Now whisk your yogurt and leave it out near the stove to come to room temperature.
- Put a wok on high heat
- Add your chicken, ginger paste, garlic paste, and tomatoes to the pan
- Cook until the water dries up and the chicken is cooked through
- Then add the soy sauce, salt, red chillies, black pepper, coriander powder, turmeric, butter, and oil
- Cook until the masala turns out a bright red hue and the oil rises above it.
- Now gently mix in the yoghurt, green chillies, ketchup, chopped ginger (reserving some for garnish) and garam masala.
- Reduce the heat to low and cook covered for 3-5 minutes.
- Taste and adjust seasoning if needed. Serve with hot naan or roti
Video
Notes
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Hajra S says
This is my go-to recipe. Always turns out great. Quick question- if I want to use 3 lbs chicken should I triple ingredients?
Thank you!
Sarah Mir says
You absolutely can! Just one quick note - use a big pot because you don't want to spend ages drying out the tomatoes!
afra says
Lovely recipe! Easy, tasty, healthy. I used 4 tomatoes but next time will stick to 3. With 4 it was all a little too wet and it took to long to dry up which also made the meat go a little dry. But other than that - fabulous. I also added much more soy sauce and stirred in some spinach to wilt at the end. Will certainly make this again!
Sarah Mir says
Thank you for the review and your recipe notes Afra! Loved hearing about your tweaks! Did you use roma/plum tomatoes or regular ones? I find the water content varies considerably between them which is why I ask!