Pakistanichicken 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
CHICKEN PATIA
My favourite dish at my old local Indian was a Patia. Since I've moved away, I thought I'd try to recreate it so, with a little help from Google, I found this recipe. The recipe is in two parts - one is the base, which can be portioned and frozen for future use, and then the main part, which is really quick and easy once you have the base. The recipe of the base makes enough for three curries, so you can freeze two thirds for future curries - or if you want to make just this one, reduce the base ingredients amounts to 1/3 of the listed amount.
Provided by Snowbunny Andorra
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- FOR THE BASE.
- Heat the oil in a large pan or wok, add the garlic and ginger then the coriander, turmeric and paprika. Stir together and cook for 30 seconds.
- Add the onion and salt and cook, stirring, until softened. If the spices stick to the pan, add a little water.
- Stir in the tomatoes, then fill the can with water and add that. Bring to the boil, then simmer until considerably thickened (the original recipe said one hour, but I found after 35 minutes it was very thick).
- Puree with a hand blender, split into three portions and freeze two of them when cooled.
- FOR THE PATIA.
- Put the oil, cumin, ground coriander, garlic, ginger and onion in a large pan and heat until the onion is soft.
- Stir in the tomatoes, base sauce from above, chicken stock pot, water, cinnamon, vinegar, sugar and chilies. Add salt to taste.
- Add the chicken and simmer gently for about 20 minutes, until the chicken is cooked through and the tomatoes have softened.
- Stir in the fresh coriander before serving.
Nutrition Facts : Calories 849, Fat 61.5, SaturatedFat 10.2, Cholesterol 93, Sodium 2149.7, Carbohydrate 43.4, Fiber 8.8, Sugar 23, Protein 36.2
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- Nihari. To start this list off right, I just have to talk about Nihari. This dish is truly a game-changer for me when it comes to Pakistani cuisine. I would easily consider this among the best breakfasts I have ever had anywhere in the world.
- Kabuli Pulao. Kabul, the capital of Afghanistan, lies just a few hours from the KP Province (North-Western border) of Pakistan. Imagine Silk Road traders bringing over the very first dishes of Kabuli Pulao to eat right here in Western Pakistan.
- Karahi. Karahi is one of the best of all Pakistani food, and is dear to the hearts of all Pakistanis. You can find Karahi s cooking in the smallest roadside shop, or in the Palatial kitchen of a local Rajah.
- Haleem. Haleem is an incredibly hearty dish made with a combination of barley, local wheat varieties, and chana (chickpeas). This dish shows the influence on Pakistan that comes from the Middle East, and people have been enjoying Haleem here for centuries.
- Halwa Puri. If there’s one special Pakistani food breakfast that loved by all, it would have to be halwa puri. Known for causing feelings of extreme satisfaction, even to the point of laziness, for the remainder of the day.
- Mutton Korma. For a classic meal of Punjab cuisine it would be mandatory to include at least one dish with mutton – and its likely to be a korma curry – just as beautiful as the one you see here.
- Saag. Another dish commonly found throughout the Punjab Province of Pakistan is Saag. The dishes name simply means ‘mustard greens,’ and there can be any number of other ingredients cooked along with it.
- Lassi. After all the gloriously heavy meat meals in Pakistan, you will love the cool and refreshing tradition of enjoying lassi after breakfast, lunch, or really any time possible.
- Tikka Kebab. Few dishes could possibly have the people of Central Asia welcoming you to eat and enjoy more than Pakistani tikkas. Tikka is a special type of ‘kebab,’ the main thing being that tikka uses larger chunks of marinated meat (kebab meat is usually minced and then seasoned, and formed onto the skewer by hand)
- Chapshurro (or Chapshoro) Moving on now to more unique, local cuisines, from Pakistan’s northern people groups (Gilgit Baltistan), the first thing you absolutely have to try is Chapshurro.
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- Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chili pepper and sauté for about a minute.
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