This ginger chicken, Pakistani style is a delicious recipe that is very easy to prepare. It's a great option to have a weekly rotation of what to cook for dinner. It is also suitable for parties and special occasions, as it looks different from the annual salad but the spices and flavors are still familiar.
It has only a standard Pakistani cooking tool of onions, tomatoes, and spices that are stirred and cooked together. But what creates the flavor of the dish is the finely flavored coriander and finely chopped julienne ginger. This is why it is called ginger chicken to distinguish it from Asian-style ginger chicken which is usually filled with soy sauce and vinegar.
- Heat oil in a pan over medium heat. When the oil is hot, add fresh ginger paste and garlic paste and fry for 1 minute until flavored.
- Add onion and cook till light golden (about four to five minutes).
- Add the remaining seasonings (turmeric, coriander powder, salt, and pepper powder) to the chopped tomatoes. Stir until the tomatoes are thick and jam-like consistency.
- Add the chicken in 1/2 cup of water with 1/2 cup and let it cook on high heat for four to five minutes then keep it on low heat till the chicken is tender. It would seem so. The boneless chicken will take 10-15 minutes, while the boneless chicken will take 20-30 minutes. Once the chicken is ready, you should look at the spice oil on top of the tomato gravy.
- About seven minutes before the chicken is ready, add the tomato ketchup / whole tomatoes.
- Add about 90% ginger to the top of the ginger dish, and cook for a minute, then turn off the heat.
- Garnish with fresh coriander and remaining chopped ginger. Serve with bread/chapatti or freshly steamed rice.
hira (author) from faisalabad on July 14, 2021:
thank you so much dear
ISHIKA MEHERE from NAGPUR on July 14, 2021:
Yummy enough though I am vegetarian.
Nick Bishop on July 14, 2021: