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–+ servings
Pakistani Chicken Ginger
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Chicken Ginger

A quick karhai style chicken dish, with a base of tomatoes and loads of julienned ginger1
Course Main Course
Cuisine Pakistani
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Sarah Mir

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

You can sub chicken thigh for breast in a 1:1 ratio and for bone in chicken I use 1.5lbs-ish.