Pakistani Ginger Chicken
Pakistani ginger chicken is a classic dish that is perfect for an easy and flavorful weeknight dinner, and sharing with friends.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup neutral oil
- 2 medium-sized onions (roughly chopped)
- 2 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 2 pounds boneless chicken (diced)
- 1 tsp salt or to taste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 4 roma tomatoes (roughly chopped)
- 1- inch knob ginger ( julienned)
- 1 bird's eye chilies (+ extra for garnish )
- ½ cup full-fat yogurt (brought to room temperature)
Instructions
- 1
Heat oil on medium heat in a non-stick saucepan. Once it begins to shimmer, add chopped onions and fry until soft.
- 2
Lower heat, and add crused ginger and garlic paste. Fry for roughly 2 minutes, taking care to not burn them.
- 3
Increase heat to high, and add chicken and ½ teaspoon of the salt. Fry on medium heat for about 10 minutes.
- 4
Add red chili powder and turmeric powder, and stir for a few seconds until fragrant.
- 5
Add diced tomatoes, and remainder of the salt. Cook on high heat until the sauce is reduced to a jammy mixture.
- 6
Add julienned ginger and green chili.
- 7
Lower heat, stir in the yogurt, and let the chicken cook for an additional 10 minutes.
- 8
Place in serving bowl and garnish with julienned ginger, cilantro and green chilies.