People of Pakistan have a varying taste when it comes to food.
Curries are not that popular when compared to an assortment of other traditional dishes. I am sure Fried Chicken’s first impression for the read would be something like KFC. :)
Let’s see then how much does Pakistani Fried Chicken resemble with KFC, if at all!
The best part about Pakistani Fried Chicken or Chicken Karahi in local language is that it is easy to cook, takes little time and can be eaten with boiled rice, Pakistani bread (Chapaati) or Naan bread.
So, what do we need for having this delightful and delicious dish?
1. Chicken cubes (1/2 kg)
2. Two onions (chopped)
3. Two tomatoes (chopped)
4. Fresh garlic (4-6 cloves – chopped)
5. Fresh ginger root (sliced)
6. Two green chilies (sliced)
8. Red chili powder
12. Fresh coriander leaves (chopped)
13. Fresh mint leaves
14. Fresh lemon juice
15. Table salt
Let the cooking start!
- Take ½ kg of chicken breast (boneless) and chop it into cubes.
- Take 2 decent size tomatoes and chop them.
- Take approx. 4 cloves of fresh garlic and chop them too.
- Take fresh ginger root, peel its skin off and slice it very fine.
Now, take a deep frying pan and follow the steps below:
- Place the frying pan on hot plate oven.
- Pour 4-6 tablespoons of butter.
- Add chopped onions and stir-fry.
- As soon as the onions turn brownish, add chopped tomatoes and keep on stirring.
- In about 5 minutes, add the chopped slices of chicken (cubes) and rigorously stir-fry.
- Add ½ tablespoon of salt.
- Add ½ tablespoon of red chili powder. **Warning, the dish is meant to be HOT**
- Now add 3-4 seeds of cardamom, teaspoon of cumin, 2 pieces of dried cloves and cinnamon (as per your taste – it is only for aroma).
- Having done all of the above, add chopped garlic and stir-fry.
- Ensure that the oven/stove plate remains at maximum level.
- It would be after 10 minutes of stir-frying that you would need to add sliced ginger (spread it over), chopped coriander leaves and fresh mint.
- You can also use some fresh lemon juice (that is optional of course).
- Lower down the heat/temperature of the oven/stove plate to medium, add ¼ cup of water, cover the frying pan and let it cook (but do keep an eye on it)
- The dish is ready to be served precisely in 30 minutes.
- Enjoy it with Chapaati or Naan bread.
Please note that the dish is meant to be hot but not spicy. I would personally recommend use of neutral yogurt ;)