Yummy Pakistani Chicken Curry Recipe

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is lower in calories and chickpeas are more affordable.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley is a low-calorie alternative and dried herbs are often less expensive.

Heat 3 tbsp of cooking oil in a pan. Once warm, add 2 bay leaves and 2 small cinnamon sticks.

Add 1¼ tbsp each of garlic and ginger paste. Sauté until fragrant, about 30 seconds.

Stir in 4-5 green chilis and sauté for another 10 seconds.

Add 1.2 kg of curry-cut chicken. Seal the chicken with the spices for 2 minutes on high heat.

Mix in 1¼ cups of chopped red onion. Sauté on medium-high heat for 5 minutes.

Sprinkle in ¾ tsp of salt and continue sautéing until the onions are soft.

Add 1 chopped medium tomato, ½ tsp turmeric, ½ tsp red chili powder, 1¼ tsp Kashmiri red chili powder, and 1 tsp salt (or to taste). Sauté for 5-6 minutes on medium-high heat.

Pour in ½ cup of water as needed, then stir in 2½ tbsp of plain yogurt. Mix well.

Add 2 tsp of coriander powder, 1 tsp cumin powder, and ½ tsp of garam masala. Mix well, cover, and cook over low heat for 30 minutes, stirring occasionally.

After 30 minutes, stir in ½ tsp of roasted cumin, 1 tsp kasuri methi, and 1½ tbsp unsalted butter. Mix well, cover, and let it rest for 10 minutes off the heat.

Cooking Techniques

Equipment Needed

Spice Level: