Quick 30-Minute Pakistani Ginger Chicken is quick, easy, and flavorful recipe. Ginger Chicken is made from ingredients that you probably have in your pantry and refrigerator. Serve with a warm Chapati or Naan.
WHAT IS GINGER CHICKEN?
Quick 30-Minute Pakistani Ginger Chicken is chicken breast (boneless) chunks mixed in yogurt, tomatoes, and powdered spices. There are lots of versions of Ginger Chicken but this version originated in Pakistan.
This Pakistani dinner recipe is easy and one of kind. The flavor of ginger doesn't overpowers the taste of this Pakistan recipe but it's like very subtle mild taste. This is a dry curry type of recipe like Mix Vegetable Curry and Chicken Jelfrezi.
INGREDIENTS
- Chicken- I used chicken breast but you can use thighs.
- Olive oil- I used olive oil but you can use any neutral oil.
- Ginger- Just cut the ginger julienned.
- Yogurt- I used homemade yogurt and you can use even use store-bought.
HOW TO MAKE GINGER CHICKEN?
Crush the black cardamoms' seeds.
Add oil and onion and brown the onion.
Now add ginger and green pepper.
Add ginger garlic paste.
Now add tomatoes.
Add powdered spices and salt.
Next add chicken and let it cook.
Now add yogurt and let it cook.
Serve with a hot naan or a fresh chapati.
HOW TO STORE IT?
Store Ginger Chicken in an air-tight container in the refrigerator. If you store it in the freezer it will be good for 1- 2 month, when you're ready to consume it just thaw it overnight and warm it up on the stove instead of microwave.
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Let's Make Ginger Chicken!!!
Quick 30-Minute Pakistani Ginger Chicken
Ingredients
Chicken Ginger
- ⅓ cup olive oil
- 1 lbs chicken breast chunks
- 2 tbsp ginger garlic paste
- 1 medium onion finely chopped
- 1 inch ginger cut julienne
- 1 green pepper
- 1 cup yogurt whipped
- 2 medium tomatoes chopped
Powdered spices
- 1 tsp red chili powder
- 2 tbsp coriander powder
- 1 tsp cumin powder
- ¼ tsp Garam Masala powder
- 1 tsp black pepper
- ½ tsp turmeric powder
- 1 tsp kosher salt
Garnish
- ¼ inch ginger julienne
- 2 black cardamoms crushed seeds
Instructions
- Take out the seeds of the black cardamoms and discard the skin of black cardamoms.
- Crush the black cardamoms' seeds with a mortar and pestle.
- In a medium-size pot, on medium heat, add olive oil, and let it heat up.
- Now add onion, sauté until brown.
- Add green pepper and 1 inch ginger julienne and mix well.
- Now add ginger garlic paste and mix well.
- Add tomatoes and keep mix for 5 minutes or until the tomatoes softens.
- Next add powdered spices and salt and mix for 20-30 seconds.
- Add Chicken and mix well until the chicken changes its color.
- Now add whipped yogurt and mix well.
- Let it cook for 2 minutes with continous mixing.
- Cover the lid and let it cook for 10-15 minutes on medium-low heat or until the chicken is fully cooked.
- Uncover the lid.
- Give it a good mix.
- Turn off the stove.
- Garnish with the black cardamoms' seeds that you crushed and ginger.
- Serve it immediately with a fresh chapati and naan.
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