Top 5 Pakistani Chicken Dishes Recipe In English

 

TOP FIVE PAKISTANI CHICKEN DISHES RECIPES: 

PAKISTANI SMOKEY CHICKEN RECIPE: 

 

Ingredients: 

• 1 kg chicken pieces (with bone) 

• 1 cup plain yogurt 

• 2 tablespoons lemon juice 

• 2 tablespoons ginger-garlic paste 

• 2 teaspoons smoked paprika 

• 1 teaspoon red chili powder 

• 1 teaspoon garam masala 

• 1 teaspoon ground cumin 

• 1 teaspoon ground coriander 

• 1 teaspoon turmeric powder 

• 1 teaspoon salt (adjust to taste) 

• 2 tablespoons oil 

• 1 tablespoon butter 

• Charcoal for smoking 

• Fresh coriander leaves (for garnish) 

Instructions: 

1. 1. In a large bowl, mix together yogurt, lemon juice, ginger-garlic paste, smoked paprika, red chili powder, garam masala, ground cumin, ground coriander, turmeric powder, and salt.The chicken will be marinated in this.

2. 2. Add the chicken pieces to the marinade and mix well, ensuring that all the pieces are coated with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, or preferably overnight for the flavors to develop. 

3. 3. After marinating, take the chicken out of the refrigerator and let it come to room temperature. 

4. In a large grill pan or skillet, heat the oil to medium-high heat. Add the marinated chicken pieces to the skillet and cook for about 5 minutes on each side, or until they are browned and slightly charred. 

5. 4. While the chicken is cooking, prepare the charcoal for smoking. Heat a piece of charcoal over an open flame until it turns red hot. Place the hot charcoal in a small steel bowl or a piece of aluminum foil, and carefully place it in the center of the skillet with the chicken. 

6. 5. Drizzle the melted butter over the hot charcoal. Immediately cover the skillet with a tight-fitting lid to trap the smoke. Let the chicken smoke for about 5-7 minutes to infuse it with a smoky flavor. 

7. 6. Remove the lid and carefully remove the charcoal from the skillet. Discard the charcoal. 

8. 7. Place the cooked chicken on a platter for serving, and top it with some fresh coriander leaves.
   

   
   

Your Pakistani Smokey Chicken is now ready to be served! It pairs well with naan bread, rice, or a fresh salad. Enjoy! 

CHICKEN MALAI BOTI RECIPE: 

Ingredients: 

• 500 grams boneless chicken, cut into 3D squares 

• 1 cup plain yogurt 

• 1 tablespoon ginger-garlic paste 

• 1 tablespoon lemon juice 

• 1 teaspoon white pepper powder 

• 1 teaspoon ground cumin 

• 1 teaspoon ground coriander 

• 1/2 teaspoon turmeric powder 

• /2 teaspoon red bean stew powder (discretionary, change in accordance with taste)
  

• 1/2 teaspoon garam masala 

• 1/4 cup fresh cream 

• 2 tablespoons oil 

• Salt to taste 

• Skewers for grilling 

• Chopped coriander leaves (for garnish) 

• Lemon wedges (for serving) 

Instructions: 

9. 1. In a bowl, combine yogurt, ginger-garlic paste, lemon juice, white pepper powder, ground cumin, ground coriander, turmeric powder, red chili powder (if using), garam masala, fresh cream, oil, and salt.Blend well to shape a smooth marinade.

10. 2. Add the chicken cubes to the marinade and mix until all the pieces are coated evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to develop. 

11. 3. Set the oven or grill to medium-high heat. 

12. 4. To keep wooden skewers from burning while grilling, soak them in water for about 30 minutes.
    

13. 5. Make sure to leave a little space between each piece as you thread the marinated chicken cubes onto the skewers.
    

14. 6. Place the skewers on the preheated grill or oven and cook for about 10-12 minutes, turning them occasionally, until the chicken is cooked through and lightly charred on the outside. 

15. 7. Once cooked, eliminate the sticks from the barbecue/broiler and move the chicken malai boti to a serving platter.

    8. Serve hot with lemon wedges on the side and garnish with chopped coriander leaves.
    

Chicken Malai Boti is typically enjoyed with naan bread, paratha, or rice. You can also serve it with mint chutney or raita for added flavor. Enjoy your delicious Pakistani Chicken Malai Boti! 

 

ACHARI CHICKEN RECIPE: 

 

Ingredients: 

• 500 grams chicken pieces (with bone) 

• 2 tablespoons oil 

• 2 teaspoons mustard seeds 

• 1 teaspoon fenugreek seeds 

• 1 teaspoon fennel seeds 

• 1 teaspoon cumin seeds 

• 1 teaspoon nigella seeds (kalonji) 

• 1 teaspoon fennel seeds 

• 1 teaspoon onion seeds (kalonji) 

• 1 onion, finely chopped 

• 2 tablespoons ginger-garlic paste 

• 2 green chilies, split lengthwise 

• 2 tablespoons yogurt 

• 1 tablespoon lemon juice 

• 1 teaspoon turmeric powder 

• 1 teaspoon of red pepper powder (adjust to taste).
  

• 1 teaspoon coriander powder 

• 1/2 teaspoon garam masala 

• Salt to taste 

• Fresh coriander leaves (for garnish) 

Instructions: 

17. 1. Heat oil in a skillet over medium power. Add mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, nigella seeds, and onion seeds.Sauté for a minute until the seeds start to crackle and release their aroma. 

18. 2. The chopped onions should be sautéed until they turn a golden brown.
    

19. 3. Add ginger-garlic paste and green chilies. Cook for 1-2 minutes until the crude smell vanishes.

20. 4. In a small bowl, whisk together yogurt, lemon juice, turmeric powder, red chili powder, coriander powder, garam masala, and salt. 

21. 5. Lower the heat and add the yogurt-spice mixture to the pan.Make sure to thoroughly stir everything together.

22. 6. Add the chicken pieces to the pan and mix them with the spice mixture. Ensure the chicken is very much covered

23. 7.Cover the pan and let the chicken cook on low heat for about 20-25 minutes, or until it is tender and cooked through. Stir occasionally to prevent sticking. 

24. 8. When the chicken is cooked, eliminate the cover and increment the intensity to medium-high. Cook for another 5-7 minutes to dry up any excess moisture and to allow the flavors to intensify. Stir occasionally to avoid burning. 

25. 9. Garnish with fresh coriander leaves. 

     

Now that it's cooked, you can serve your Achari Chicken with naan bread, steamed rice, or roti.

CHICKEN KORMA RECIPE: 

 

Ingredients: 

• 500 grams chicken pieces (with bone or boneless) 

• ghee (clarified butter) or three tablespoons of oil

• 2 onions, finely chopped 

• 2 tablespoons ginger-garlic paste 

• 2 green chilies, slit lengthwise (optional) 

• 1 cup plain yogurt, whisked 

• 1 cup coconut milk 

• 1 teaspoon turmeric powder 

• 1 teaspoon of red pepper powder (adjust to taste).
  

• 1 teaspoon ground coriander 

• 1 teaspoon ground cumin 

• 1/2 teaspoon garam masala 

• 1/2 teaspoon ground cardamom 

• Cashews, 1/4 cup, absorbed warm water
  

• 1/4 cup almonds, blanched and peeled 

• Salt to taste 

• Fresh coriander leaves (for garnish) 

Instructions: 

26. 1. In a large pot or pan, heat ghee or oil over medium heat. The chopped onions should be sautéed until they turn a golden brown.

27. 2. Green chilies and ginger-garlic paste should be added (if using). Cook for 1-2 minutes until the crude smell vanishes.

28. 3. In a blender or food processor, blend the soaked cashew nuts and blanched almonds into a smooth paste.You can add a little water if you need to.

29. 4. Cook the chicken pieces until they are lightly browned on all sides when you add them to the pan.
    

30. 5. In a bowl, combine whisked yogurt, coconut milk, turmeric powder, red chili powder, ground coriander, ground cumin, garam masala, ground cardamom, and salt. Mix well. 

31. 5. Pour the yogurt-spice mixture into the pan with chicken.Make sure to thoroughly stir everything together. 

32. 6. Cover the pan and let the chicken cook on low heat for about 20-25 minutes, or until it is tender and cooked through. Stir occasionally to prevent sticking. 

33. 7. Add the cashew-almond paste to the pan and mix well. Cook for an additional 5 minutes to permit the flavors to merge together.

34. 8. Garnish with fresh coriander leaves. 

     

Your Chicken Korma is now ready to be served! It goes well with naan bread, roti, or fragrant rice such as basmati rice. Enjoy the creamy and flavorful Chicken Korma! 

CHICKEN KARAHI:  

 

Ingredients: 

• 500 grams chicken, cut into medium-sized pieces (with bone or boneless) 

• ghee (clarified butter) or three tablespoons of oil
  

• 2 onions, finely chopped 

• 2 tomatoes, finely chopped 

• 2 green chilies, split lengthwise 

• 1 tablespoon ginger-garlic paste 

• 1 teaspoon of red pepper powder (adjust to taste).
  

• 1/2 teaspoon turmeric powder 

• 1 teaspoon ground coriander 

• 1 teaspoon ground cumin 

• 1/2 teaspoon garam masala 

• Salt to taste 

• Fresh coriander leaves (for garnish) 

• Ginger slices (for garnish) 

• Lemon wedges (for serving) 

Instructions: 

35. 1. Heat oil or ghee in a large pan or karahi over medium heat. 

36. 2. In the pan, sauté the chopped onions until they become golden brown. 

37. 3. Add ginger-garlic paste and green chilies. Cook for 1-2 minutes until the crude smell vanishes.

38. 4. Add the chopped tomatoes to the pan and cook until they are soft and mushy. 

39. 5. Add red chili powder, turmeric powder, ground coriander, ground cumin, and salt. Combine thoroughly and cook for a few minutes to let the spices bloom.

40. 6. Add the chicken parts of the dish and coat them well with the flavor combination. Cook for about 5-7 minutes until the chicken is lightly browned. 

41. 7. Lower the heat and cover the pan. Let the chicken cook for about 20-25 minutes, or until it is tender and cooked through. Stir occasionally to prevent sticking. 

42. 8. Increase the heat to medium-high after removing the lid. Cook for another 5-7 minutes to allow the gravy to thicken and the flavors to intensify. Stir occasionally. 

43. 9. Garnish with fresh coriander leaves and ginger slices. 

     

Your Chicken Karahi is now ready to be served! It pairs well with naan bread, roti, or steamed rice. Serve it with lemon wedges on the side for an extra tangy kick. Enjoy the delicious and aromatic Chicken Karahi! 

 

 

 

 

 M.Subhan