Pakistani Chicken Recipes
PAKISTANI CHICKEN KARAHI
This dish gets its name from a karahi, a flat open pot used a lot in Pakistani and Indian cooking. In spite of its name, this recipe can be made in any pot. My mom came up with this recipe; it's a little spicy (by Pakistani standards), but simple and foolproof. Serve with naan bread.
Provided by creativecookie
Categories World Cuisine Recipes Asian Pakistani
Time 1h6m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
- Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 9.5 g, Cholesterol 61.4 mg, Fat 33.4 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 5.8 g, Sodium 698.2 mg, Sugar 5.5 g
PAKISTANI STYLE CHICKEN BREAST
Every time my mother throws a party, she always makes chicken breasts on the grill. But the best part is that when the weather isn't appropriate, we bake this too. I love this my mom's recipe but now that I'm older, I made a few changes. It take about an hour and half or two hours, it depends.
Provided by khursheedhuma
Categories Chicken Breast
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large shallow bowl, mix yogurt, chili powder, garam masala, melted butter, hot sauce, garlic powder, onion paste, ginger paste.
- Mix them good, and then marinate the chicken breast with this.
- Put in fridge for one hour to marinate.
- Preheat oven to 335°F.
- Lay the breast on foil or oven safe tray and bake for about one hour- two hours or until you think it is done.
- When done, Serve hot!
- Add more butter if you like, I prefer more butter.
Nutrition Facts : Calories 510.8, Fat 30.5, SaturatedFat 12, Cholesterol 166.1, Sodium 345.9, Carbohydrate 10, Fiber 2.2, Sugar 3.8, Protein 48.4
PAKISTANI CHICKEN SANDWICHES
These Chicken sandwiches are usually served as an appetizer with the crust cut off and divided into half. These sandwiches are very popular with my friends. I make a bunch of these with the crust intact for my boys and leave it in the refrigerator for whenever they are hungry.
Provided by sammymahmood
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a sauce pan add the chicken breast water and soya sauce. The amount of soya sauce is a guesstimate so use more or less if you like.
- Let the liquid dry and when the chicken is glazed with soya sauce, check to see if its cooked.
- Let cool to room temperature.
- Cut it into bite size pieces and crush the chicken. I usually use a hand blender to to crush the chicken into a homogeneous mixture. For safety remove the chicken that get stuck in the hand blender with a spoon or fork, never use your hand.
- Add Miracle Whip dressing or mayonnaise. Mix well still crushing chicken with the fork.
- Lightly spread butter on the bread and spread the chicken mixture. Now if you want, you can cut the crust off and divide the sandwiches into four. Serve as finger sandwiches or keep the bread slices whole and serve as a meal.
- I usually use a hand blender to to crush the chicken into a homogeneous mixture. For safety remove the chicken that get stuck in the hand blender with a spoon or fork, never use your hand.
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