Pakistani Style Chicken Breast Recipes

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.

Steps:

• Prep all the components - chop the chicken, crush the garlic and ginger into a paste, separate tomatoes, gather all spices, chop chiles, julienne ginger, and choppped cilantro leaves
• Set a wok over high heat and add the oil. Once hot, add the chicken and a generous sprinkle of salt. Cook while stirring until the chicken is cooked on the exterior
• Add the garlic and ginger paste and saute for 30 seconds. Add the whole peeled tomatoes and cook while stirring for 5-10 minutes until the tomatoes start to break down. Crush the tomatoes with a spatula to develop the sauce
• Add the spices and stir into the sauce. Let the sauce reduce for another 5-10 minutes until it is fairly thick.
• Toss in the chiles, and butter if using. Let the sauce reduce further until your desired consistency. It should be fairly thick and glossy. Turn off the heat. TASTE IT! Add salt to enhance the flavors.
• With the heat off, add the julienned ginger and cilantro leaves. Toss once and serve with rice, roti, or eat as is.

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.

Steps:

• Place chicken thighs in a bowl. Season with lemon juice, ketchup, garlic powder, onion powder, coriander, cumin, garam masala, brown sugar, chile powder, paprika, sage, and mint. Mix well. Use clean hands to rub the seasoning on top of and underneath the skin of the chicken thighs.
• Cover the bowl with aluminum foil and let marinate in the refrigerator, 4 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray. Spread chicken over the bottom.
• Bake in the preheated oven until tender and juicy, about 45 minutes.