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A bowl of Indian-style cauliflower and potato curry inspired by Pakistani cuisine, garnished with cilantro and surrounded by lemon wedges, green onions, chilies, red onion, and rice. A wooden spoon rests beside the bowl.
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Gobi Chicken

Course Main Course
Cuisine Indian, Pakistani
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Author Sarah Mir

Ingredients

  • 1 lb Boneless Chicken cut into 1.5 inch cubes
  • ½ tsp Cumin Seeds
  • ½ cup Onion (1 medium) finely diced
  • 1 tsp Garlic Paste
  • ½ tsp Ginger Paste
  • ½ tsp Coriander Powder
  • ½ tsp Cumin Powder
  • ½ tsp Turmeric Powder
  • ½ tsp red chilli powder
  • 1 tsp Salt
  • 4-5 whole green chilies
  • 2 - 2.5 cups Cauliflower Florets - half a large cauliflower or one small one

Garnishes

  • 2 inch piece of ginger, cut into matchsticks
  • ½ cup Scallions, green parts only
  • ⅓ cup chopped cilantro
  • freshly cracked black pepper
  • lemon juice, just a squeeze for seasoning

Instructions

  • Heat a pan and add a generous lug of oil (about ¼ cup)
  • Add the cumin seeds to the pan and when they sizzle add the diced onions
  • Once the edges of the onion start to turn golden brown then add the ginger and garlic paste
  • Stir and then add all the dry spices and salt.
  • Saute for a minute and then add the chicken
  • Keep cooking the chicken on medium high heat, stirring to ensure that the colour changes and the chicken starts to look cooked.
  • Add the green chilies and a cup of water to the pan.
  • Bring to a boil and then simmer with a lid on for about 25 minutes.
  • The chicken should be cooked through but not quite tender.
  • Gently mix in your cauliflower florets, cover and cook for another 10-12 minutes or until they're just fork tender, not mushy.
  • Taste, adjust seasoning.
  • Now add the remaining ingredients - the scallions, ginger, cilantro, a few grinds of pepper and a squeeze of lemon juice.
  • Turn the stove off and let sit for a few minutes before serving with some Roti or Naan.