Recipestable

Category: Chicken Recipes

Discover thousands of tasty Chicken Recipes with photos, cooking tips and step by step instructions on how to make them.

  • Dhaka Karahi Recipe

    Dhaka Karahi 

    Like all Dhakan recipes simple ingredients are used. Dhaka chicken karahi does have a distinct and wonderful flavour, Crushed spices are used instead of powder and tomatoes, green chillies are added towards the end, that are soft yet whole. Enjoy it with naan, chapatti or rice. Try this Dhaka Karahi Recipe nd don’t forget to share your experience with us !!

    Dhaka Karahi Recipe by Chef Zakir
    Photo: Dhaka Karahi Recipe

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 25 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    Ingredients

     

    • 1 kg chicken, cut into small pieces
    • 1/2 cup oil
    • 1 cup water
    • 2 onions, finely chopped
    • 1-1/2 tbsp garlic paste
    • 1-1/2 tbsp ginger paste
    • 4 tomatoes, finely chopped
    • 1 tsp hot spices powder
    • 2 tbsp red chili flakes
    • 1 tbsp crushed coriander
    • 1 tbsp crushed cumin
    • salt to taste

    For Garnishing:

    • 1 medium piece of ginger, thinly sliced
    • 5 green chilies, thinly sliced
    • 1/4 bunch fresh coriander, finely chopped

     

    Directions:

    1. Heat oil in a deep pan or Karahi.
    2. Add ginger garlic paste in it.
    3. Cook for 1 minute then put chicken in it.
    4. Cook for5-8 minutes or until no longer pink.
    5. Then add crushed cumin,crushed coriander, red chili flakes and salt.
    6. Reduce heat to low and let it simmer to 10 minutes.
    7. Then add sliced ginger, onions and tomatoes.
    8. Stir together.
    9. Cook for 10 minutes or until all vegetables are tender.
    10. Sprinkle hot spices powder over it.
    11. Garnish with green chilies and coriander leaves.
    12. Dhaka Karahi is ready to serve.
    13. Serve with naan, chapati or rice.

  • Andhra Chicken Pulao Recipe

    Andhra Chicken Pulao

    Andhra chicken pulao is a scrumptious one pot meal made with fresh spices, cooked meats or sauteed vegetables with rice (uncooked rice) combined together until done.It’s a great one-pot meal, and a delicious weekday alternative to your old meat and potatoes standby. Spice it up in the kitchen and switch it up with this delicious Indian dish. This Andhra pulao is prepared with adding chicken with fine meat, rice and seasonings. This Andhra chicken pulao is a kind of biryani but is lighter and is not greasy. Check it out the Andhra chicken pulao recipe here!!

    Andhra Chicken Pulao recipe
    Photo: Andhra Chicken Pulao Recipe

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    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Difficult [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg chicken
    • 1 kg basmati rice
    • 3 medium-sized onions, sliced
    • salt to taste
    • 100 ml vegetable oil
    • 100 ml unsalted butter
    • 4 cinnamon sticks
    • 2 green cardamom
    • 3 cloves
    • 2 star anise
    • 2 sprigs fresh curry leaves
    • 1 tbsp fresh ginger paste
    • 1 tbsp fresh garlic paste
    • 4-6 fresh green chilies, sliced
    • 400 ml buttermilk
    • 4 medium-sized tomatoes, diced
    • 1 cup coconut milk
    • 1.25 liter chicken stock
    • 1 bunch fresh coriander leaves, chopped
    • 1 lemon, cut into quarters

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cut the chicken into 16 pieces, wash and keep aside to drain.

    Step 2

    Wash and soak the rice in cold water for approximately 20 minutes.

    Step 3

    Apply approximately 3g of salt to the sliced onions and keep aside.

    Step 4

    In a thick-bottomed pot, heat the oil and butter combination and crackle the whole ‘Garam Masala’.

    Step 5

    Reduce the fire and add the star anise along with 1sprig of curry leaves.

    Step 6

    Add the sliced onions and saute over medium heat till golden-brown.

    Step 7

    Add the ginger and garlic pastes and cook till golden brown.

    Step 8

    Add the chicken pieces to the above mixture and cook till it is browned.

    Step 9

    Add the slit chillies, the remaining sprig of curry leaves, salt to taste and the buttermilk. Cook till the chicken is cooked and the moisture content is reduced to half.

    Step 10

    Add the chopped tomatoes and the milk of 1coconut or half a can of coconut milk. Cook till the tomatoes are done and add water or stock to the mixture.

    Step 11

    Allow it to come to a boil, drain the water from the soaked rice and add it to the pot.

    Step 12

    Stir the rice till it is well mixed with the chicken, check the seasoning and cook it till all the moisture is nearly absorbed.

    Step 13

    Remove the pot from the fire, cover it with a clean wet cloth and a tight-fitting lid.

    Step 14

    Place in a moderate oven (220-240°C) for about 15-20minutes till the rice is done.

    Step 15

    Garnish with fresh coriander leaves and drizzle with lemon juice. Delicious Andhra Chicken Pulao is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with mint raita.

    [/tab] [/tabs]

    If you like this Andhra Chicken Pulao Recipe and make it then let me know your feedback by commenting below.

  • Flavorful Fusion: Easy Chicken & Chickpea Pulao (Aromatic & Hearty!)

    Chicken and Chickpea Pulao

    This Chicken and Chickpea Pulao is one of the quickest and yet tastiest meal one can make in emergency situations. This Chicken and Chickpea Pulao recipe is way different than the usual Pulao recipe. This one is a bit spicy and more “masalay daar” as I call it. Very delicious and healthy pulao, love it. You can make also it from left over chickpea curry. Just add a little more salt and garam masala to the curry and cook rice with the curry, mixed together. Check it out the Chicken and Chickpea Pulao Recipe here!!

    Chicken and Chickpea Pulao recipe
    Photo: Chicken and Chickpea Pulao Recipe

    [divider]

    [one_fourth]Prep Time: 10  minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 pound boneless skinless chicken thighs, cubed
    • 3-1/2 cups chicken stock
    • 2 cups long grain rice
    • 1 cup boiled chickpeas
    • 1 Onion, thinly sliced
    • 1/4 cup clarified butter (desi ghee)
    • 1 tablespoon  oil
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon coriander powder
    • 1 teaspoon ground cumin
    • 1 teaspoon garam masala, crushed
    • 1 teaspoon crushed red chili
    • 1 pinch saffron threads
    • 1 cinnamon stick
    • 2 bay leaves
    • 1/4 cup sultanas
    • 1/4 cup cashew nuts, toasted
    • 2 tablespoon fresh coriander, chopped
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title][tab_title]Recipe Tip’s[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a small bowl, soak the saffron threads in 2 tbsp boiling water. Mix well and set aside.

    Step 2

    Meanwhile, heat oil in a large skillet or wok over medium heat.

    Step 3

    Add the chicken, coriander, red chili, cumin and salt. Stor and cook over medium heat for 5 minutes, or until chicken is no longer pink.

    Step 4

    Remove from the pan and set aside.

    Step 5

    Now Melt butter over medium heat. Saute onion for 5 minutes or until softened.

    Step 6

    Add ginger garlic paste and cook 1 more minute.

    Step 7

    Stir in the rice, return the chicken to the pan and pour in the chicken stock. Adjust the seasoning.

    Step 8

    Add the bay leaves, cinnamon stick and saffron with its soaking water.

    Step 9

    Bring to the boil. Cover and simmer for 15 minutes or until the rice is almost cooked, adding more stock as needed.

    Step 10

    Stir in the chickpeas and sultanas, and continue cooking until the rice is tender.

    Step 11

    Transfer to a warm serving platter. Sprinkled with the toasted nuts and chopped corainder. Delicious Chicken and Chickpea Pulao is ready to serve.

    [/tab]

    [tab]

    1. If you are not used to have it that spicy you can always lessen the quantity of chili powder.
    2. Ginger garlic paste is also optional in this recipe. Yeah yeah I know its the core ingredient in Pakistani dishes but you can skip it if you want.
    3. A good tip while making any kind of Pulao is that after you add rice in the water mixture. Cook on a high heat till the water dries up completely then cover and simmer it on low heat, otherwise you’ll end up with a mushy halwa rather than your regular Pulao rice.

    [/tab]

    [tab]

    • Serve with raita or salad.

    [/tab] [/tabs]

    If you like this Chicken and Chickpea Pulao recipe and make it then let me know your feedback by commenting below.

  • A Taste of Kashmir Cuisine: Make Restaurant-Style Kashmiri Chicken Curry at Home!

    A simple Chicken Curry that uses loads of tomatoes and whole spices to get maximum flavor. In Kashmir, cooks traditionally use large pieces of chicken (this dish would normally be made with a small quartered chicken), but you can use anything you have access to. The flavors are simple, rustic and well-rounded. This is a wonderful, rich and creamy Kashmiri chicken Curry recipe. Simply served with boiled rice, chicken is transformed into a delicious dish for dinner or lunch. Check it out the Kashmiri Chicken Curry Recipe here!!

    Kashmiri Chicken Curry Recipe
    Photo: Kashmiri Chicken Curry Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 40 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Chicken Curry:

    • 1 kg whole chicken
    • 3 large onions, thinly sliced
    • 4 tbsp oil or ghee
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 inch cinnamon stick
    • 8-10 black peppercorns
    • 1 bay leaf
    • 3 cardamoms
    • 2 cloves
    • 1/2 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp cumin powder
    • 1 tbsp paprika powder
    • 1 tbsp ground almonds
    • 1/2 cup plain yogurt
    • 1/2 cup cashew nut paste
    • salt to taste

    For Garnishing:

    • 1 tsp garam masala
    • 2 tbsp fresh coriander leaves chopped
    • 1/4 cup roasted cashew nuts
    • 2 green chillies, sliced

    [/tab] [tab]Yield: 5 servings Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash chicken thoroughly and pat dry. Then cut into 10 large pieces.

    Step 2

    Heat oil or ghee in a thick bottom wok. Add onions and whole spices;fry for 2-3 minutes or until fragrant.

    Step 3

    Reduce heat to low add ginger-garlic paste and cook for 30 seconds.

    Step 4

    Then add red chilli powder,paprika, turmeric powder, cumin powder and cashew nut paste.

    Step 5

    Stir fry for 3-4 minutes on low flame.

    Step 6

    Place chicken into the wok and fry for 10-12 minutes or until lightly browned.

    Step 7

    Gradually add yogurt and stirring frequently. Cover with the lid and cook for 10-15 minutes or until chicken is cooked thoroughly.

    Step 8

    Transfer into a serving bowl ; sprinkle garam masala over it.

    Step 9

    Garnish with cashew nut, green chilies, and chopped coriander leaves. Kashmiri Chicken Curry is ready to serve.

    [/tab] [tab]

    • Serve with Paratha or white rice.

    [/tab] [/tabs]

  • The Authentic Taste of Peshawar: Peshawari Chicken Karahi Recipe

    Peshawari Chicken Karahi

    Do try this Peshawari Chicken Karahi Recipe !!

    Peshawari Karahi Recipe by Rida Aftab
    Photo: Peshawari Karahi Recipe 

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 3 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    Ingredients

    • 500 gm chicken
    • 1/2 cup oil or ghee
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 6 green chilies, thinly sliced
    • 4 tomatoes, finely chopped
    • 1 tsp black pepper, crushed
    • 1/2 tsp salt

    Directions:

    1. Heat oil in a deep pan or karahi.
    2. Add ginger garlic paste and cook for 1 minute.
    3. Then place chicken in it and cook for 10 minutes or until no longer pink.
    4. Put tomatoes and green chilies in it.
    5. Season with salt and pepper.
    6. Cover with a lid and simmer for 25 minutes on low flame.
    7. Turn the heat off.
    8. Take it out in a serving bowl.
    9. Sprinkle coriander leaves over it.
    10. Peshawari Karahi is ready to serve.
    • Serve with Naan and salad.

    If you like Peshawari chicken Karahi recipe and make it then let me know your feedback by commenting below.

  • Plain Dehli Biryani Recipe

    Plain Dehli Biryani:

    This is an excellent, easily prepared Plain Dehli Biryani Recipe, combining rice and meat with spices. Use homemade spices instead of packet masala to get a great taste and texture of Plain Dehli Biryani. This Plain Dehli Biryani is a nice aromatic rice dish and perfect to make any day of the week. Try this Plain Dehli Biryani recipe and don’t forget to share your experience with us !!

    Plain Dehli Biryani recipe
    Photo: Plain Dehli Biryani Recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time:45 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm chicken
    • 500 gm basmati rice, soaked in cold water for 30 minutes
    • 2 onions, thinly sliced and fried
    • 2 tomatoes, thinly sliced
    • 1 cup plain yogurt
    • 1/2 cup ghee or oil
    • 1/2 cup milk, add green cardamom in it
    • 1 tablespoon ginger, thinly sliced
    • 1 tablespoon whole garm masala
    • 1 teaspoon red chili powder
    • 1 teaspoon garam masala powder
    • 1 teaspoon turmeric powder
    • 1/2 teaspoon green cardamom powder
    • 1/4 teaspoon black cumin powder
    • 12 cloves
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in a deep pot over medium-high heat. Add chicken. Stir and cook for 10 minutes or until chicken is no longer pink.

    Step 2

    Now add yogurt, ginger, cloves, tomato, garam masala powder, black cumin powder, red chili powder, turmeric powder and salt.

    Step 3

    Cook it on low flame for 15 minutes or until all water dries up.

    Step 4

    Meanwhile, boil water in another large pot. Add the rice, whole gram masala, and salt. Cook the rice for 8 minutes or until ¾ done.

    Step 5

    Drain rice in a colander.

    Step 6

    Mix pinch of yellow color in cardamom milk.

    Step 7

    Take a large pot, layer the cooked rice and chicken in it to form at least 2 sets of layers.

    Step 8

    Top with fried onion. Cover the dish tightly. Let it simmer for 10 minutes or until done.

    Step 9

    Take it out in a serving dish. Delicious Plain Dehli Biryani is ready to serve. ENJOY!!

    [/tab] [tab]

    [/tab] [/tabs]

  • Cheesy & Juicy: The Irresistible Chicken Cheese Kabab Recipe!

    Chicken Cheese Kabab

    Melt-in-the-mouth chicken `n cheese starter.This Chicken Cheese Kabab Recipe is for all ladies who want to make something new with chicken. Make it at home and you will forget the restaurant one. Simply Delicious and mouthwatering. Check it out the Chicken Cheese Kabab Recipe here!!

    chicken cheese kabab recipe
    Photo: chicken cheese kabab recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 15 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 6 boneless skinless chicken breasts, cut into cubes
    • 1 egg, lightly beaten
    • 1 cup thick yogurt
    • 1 cup cheddar cheese, grated
    • 1/2 cup fresh cream
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon gram flour
    • 1 tablespoon cornflour
    • 1 tablespoon fresh coriander leaves, chopped
    • 1 teaspoon green chili paste
    • 1 teaspoon cumin seeds, crushed
    • 1 teaspoon black pepper
    • 1/4 teaspoon turmeric powder
    • salt to taste
    • Oil for shallow frying

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Break egg into a small bowl. Add cumin seeds, ginger garlic paste, green chilli paste, coriander leaves, gramflour, and cornflour. Mix well.

    Step 2

    Now add turmeric powder, black pepper, salt, fresh cream, cheese and yogurt. Mix and make a smooth paste.

    Step 3

    Put chicken into the cheese mixture. Stir to coat evenly. Cover and marinate al least for 30 minutes.

    Step 4

    Soak bambooo skewers in the cold water.

    Step 5

    After 30 minutes, put chicken cubes onto bamboo skewers.

    Step 6

    Heat a non stick grill pan over medium high heat. Drizzle some oil.

    Step 7

    Put chicken skewers on the hot pan. Shallow fry chicken kababs, turning the skewers from time to time, until the kebabs are golden on all sides.

    Step 8

    Transfer into a serving platter.  Delicious Chicken Cheese Kabab are ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with mint chutney.

    [/tab] [/tabs]

  • Level Up Your Lunch: Tandoori Chicken Wraps Recipe (So Easy!)

    What could be more yummy than this Tandoori Chicken Wraps recipe in hunger? Another Yumilicious and different variety of Chicken Wraps. I made a spicy hot version, and completely loved it. You can prepare this Tandoori Chicken Wraps at home easily and may enjoy its smokey and meaty taste with whole family and friends. Check it out the Tandoori Chicken Wraps recipe here!!

    Tandoori Chicken Wraps Recipe
    Photo: Tandoori Chicken Wraps Recipe
    Tandoori Chicken Wraps Recipe
    Photo: Tandoori Chicken Wraps Recipe
    Tandoori Chicken Wraps Recipe
    Photo: Tandoori Chicken Wraps Recipe

    [divider]

    [one_fourth]Prep Time: 1 hour[/one_fourth]

    [one_fourth]Cook Time: 20 minutes[/one_fourth]

    [one_fourth]Servings: 8 [/one_fourth]

    [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Chicken Marination:

    • 750 gm boneless skinless chicken breasts, cut into strips
    • 1 cup plain yogurt
    • 2 tsp tandoori masala mix
    • 1 tsp curry powder
    • 1 tsp black pepper
    • 1 tsp red pepper flakes
    • 1 tsp salt
    • 1 tsp cooking oil
    • a pinch of turmeric powder
    • a pinch of red food color

    For Spicy Yogurt Sauce:

    • 1 cup plain yogurt
    • 1 cucumber, shredded
    • 1 onion, grated
    • 1 tsp green chutney
    • 1/2 tsp chat masala
    • 1/4 tsp red chili powder

    For Chicken Wraps:

    • 8 tortilla breads
    • 1 tomato, thinly sliced
    • 1 onion, thinly sliced
    • 1 cup lettuce leaves, chopped
    • 1/2 cup green mango chutney
    • 1/2 cup chili garlic sauce

    [/tab] [tab]Yield: 8 servings

    Amount Per Serving:

    • Calories: 552.6
    • Fat: 19.4 g
    • Cholesterol: 59.0 mg
    • Sodium: 1595.1 mg
    • Carbohydrate: 64.6 g
    • Dietary Fiber: 4.2 g
    • Sugars: 6.5 g
    • Protein: 28.4 g

    [/tab] [/tabs]

    Directions:

    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    To Make marination:
    In a mixing bowl, mix together the yogurt, tandoori masala, curry powder, black pepper, red pepper, salt, turmeric powder and food color.

    Step 2

    Put chicken in the yogurt mixture. Stir to coat evenly. Cover and marinate in the refrigerator for 1 hour.

    Step 3

    To Make Yogurt Sauce: In a small bowl, combine the yogurt, cucumber, onion, chat masala, red chili and green chutney. Stir until smooth. Cover and place in the refrigerator for 30 minutes.

    Step 4

    Now heat 1 teaspoon oil in a deep pan or skillet over medium high heat. Add chicken along with all the marinade. Stir and cook for 15-20 minutes or until chicken is no longer pink and all water dries up.

    Step 5

    To serve: Lightly toast the tortilla bread. Divide chicken into 8 equal portions. Top each tortilla with yogurt sauce, lettuce leaves, mango chutney, tomatoes, onion and chili garlic sauce. (whatever else you like).

    Step 6

    Roll up the wraps and secure with a woodenpick. Delicious Tandoori Chicken Wraps are ready too serve. ENJOY!!

    • Serve with chutney and french fries.

    [/tab] [/tabs]

  • Chicken Karahi Korma Recipe

    I am fond of trying new recipes with fully concentration and hard work. This makes me 100% sure that this dish is gonna be a hit and this happens every time. You should have belief that every thing you do with concentration and handwork will give you good results. Try this Chicken Karahi Korma recipe and don’t forget to share your experience with us !!

    Chicken Karahi Korma recipe
    Photo: Chicken Karahi Korma recipe

    [divider]

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 45 minutes[/one_third] [one_third_last] Servings: 8 [/one_third_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 kg chicken, cut into 16 pieces
    • 1-1/2 cup plain yogurt
    • 1 cup oil or ghee
    • 1 cup coconut milk
    • 4 onion, thinly sliced
    • 2 tomatoes, chopped
    • 2 tablespoon ginger garlic paste
    • 2 tablespoon red chili powder
    • 1 tablespoon poppy seeds
    • 1 tablespoon coriander powder
    • 1 teaspoon cumin powder (zeera)
    • 1/2 teaspoon turmeric powder
    • salt to taste
    • 2 cinnamon sticks
    • 8 small cardamoms
    • 8 cloves
    • 10 almonds
    • 10 cashew nuts

    For Garnishing:

    • 4 green chilies, thinly sliced
    • 1/2 cup mint leaves, chopped
    • 1/2 cup fresh coriander, chopped
    • 2 tablespoon ginger slices

    [/tab] [tab]Yield: 8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Grind poppy seeds, almonds, cashew nuts, cumin seeds in a grinder and make a smooth paste.

    Step 2

    Heat oil in a deep wok or skillet over medium heat. Add the whole spices, cook and stir for 30 seconds.

    Step 3

    Now add onion and cook for 5 minutes or until golden brwon.

    Step 4

    Add ginger garlic paste and spices powder, cook for a while then add the chicken pieces. Cook chicken for 10-12 minutes or until the oil floats on top.

    Step 5

    Add tomato, coconut milk, yogurt, ground paste, and 1 cup of water. Cover with a lid and simmer for 20 minutes or until chicken is tender.

    Step 6

    Remove the lid and cook on high heat for 10 minutes or until korma thickened.

    Step 7

    Garnish with fresh coriander, mint leaves, green chilies and ginger slices. Delicious Chicken Karahi Korma is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve with naan or paratha.

    [/tab] [/tabs]

  • A Taste of Lahore: The Flavorful Lahori Murgh Recipe!

    I think my readers will be happy seeing some Pakistani recipes here. This time I have brought a simple chicken curry for you, Lahori Murgh, from the famous Lahori Cuisine. Very easy to make and mouthwatering Chicken Curry. Try out this Lahori Murgh recipe, hope you are going to love it .

     Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 5

    • 1 kg boneless chicken, cut into cubes
    • 1 cup tomato puree
    • 1/2 cup cashew nut paste
    • 1/4 cup oil or ghee
    • 1 tablespoon brown onion paste
    • 1 tablespoon brown garlic paste
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon Degi lal mirch
    • 1 teaspoon coriander powder
    • 1 teaspoon freshly crush pepper
    • 1 teaspoon whole garam masala
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Step 1

    Heat oil in a deep pan or wok. Add whole garam masala and saute it for 30 seconds or until garam masala leaves aroma.

    Step 2

    Add ginger-garlic paste, cook and stir for few minutes. Now add degi mirch powder, coriander powder, black pepper powder. Cook for 2-3 minutes or until it leaves oil.

    Step 3

    Add chicken pieces and cook for 10-12 minutes or until the chicken is half cooked.

    Step 4

    Add tomato puree, brown onion paste and cashew nut paste Cook for another 10 minutes or until the sauce (gravy) is thickened.

    Step 5

    Take it out in a dish. Garnish with fresh coriander leaves and green chilies. Lahori Murgh is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

  • Recipe: Chicken Keema and Egg

    Chicken Keema and Egg

    Try this great variation to the classic Chicken keema and Egg recipe – a perfect protein packed delight for those who loves to eat eggs and chicken. In about 30 minutes, you have an incredibly flavorful meal. You can also very easily make this for just one person, or as many as you want. 

    Chicken Keema and Egg
    Photo: Chicken Keema and Egg

    Check it out the  Chicken Keema and Egg recipe here!!

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    Chicken Keema and Egg

    Try this great variation to the classic Chicken keema and Egg recipe – a perfect protein packed delight for those who loves to eat eggs and chicken. In about 30 minutes, you have an incredibly flavorful meal.
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Author Bushrah @ Recipestable

    Ingredients

    • 500 gm chicken mince or any other mince keema
    • 2 tablespoon vegetable oil
    • 1 teaspoon garlic paste
    • 1 teaspoon chopped ginger
    • 1 small onion chopped
    • 2 to matoes finely chopped
    • 1 teaspoon cumin powder zeera powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon Thai red curry paste
    • 8-10 curry leaves
    • 2 tablespoon hot and sweet sauce
    • 1/2 teaspoon mustard paste
    • 4 hard boiled eggs.
    • Salt to taste
    • For Garnishing
    • 1 double fried egg
    • 1 tablespoon coriander chopped

    Instructions

    Method

    • Heat oil in a wok or deep pan over medium heat. Saute the onion in it.
    • Add garlic and ginger.Cook and stir for 1 minutes. Then add tomato. Season with powdered spices and salt. Stir well.
    • Add thai curry paste, curry leaves and chicken mince. Cook and stir for 5 minutes or until meat is no longer pink.
    • Add hot and sweet sauce and mustard paste. Mix well.
    • Cover and simmer for 10-12 minutes on a medium flame or until half done.
    • Fry the keema on high flame for 3 minutes. Add a little water and cook for another 10 minutes. Finally mix in the shredded egg .
    • Garnished with wedges of hard boiled eggs and chopped coriander. Chicken Keema and Egg is ready to serve.

    Notes

    Serving Suggestions:
    Serve with boiled rice or chapati.
     

  • The Perfect Weeknight Meal: Simple & Delicious White Chicken Recipe!

    White Chicken

    White Chicken is popular for its rich aroma and creamy taste and texture. Serve hot with naan or chapati.

    White Chicken Recipe
    Photo: White Chicken Recipe

    White Chicken Recipe
    Photo: White Chicken Recipe

    Check it out the White Chicken Recipe here!!

    Print

    White Chicken Recipe

    Author Bushrah | Recipestable

    Ingredients

    • 1 kg chicken
    • 1 cup yogurt
    • 2 tablespoon butter or oil
    • 1 onion finely chopped
    • 2 tablespoon chicken broast masala
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • 5 green chillies thinly sliced
    • salt to taste

    For Garnishing

    • lemon slices
    • green chilies

    Instructions

    • Mix broast masala in yogurt and marinated on the chicken for half an hour.
    • Then heat the oil in a pan put ginger garlic paste, with chicken together.
    • Cook at least for ten min till it turns into golden brown.
    • Put water and sprinkle the sliced onion over the chicken.
    • Cook for 5-6 minutes.
    • Garnish with green chillies
    • White Chicken is ready to serve.ENJOY!

    Notes

    Serving Suggestions:
    Serve hot with naan.

  • Chicken Kofta In Walnut Gravy Recipe

    Chicken kofta curry may time to prepare but the end taste is absolutely worth it. This Chicken Kofta In Walnut Gravy Recipe  is a nice change from the usual style Kofta. Try it out this Chicken Kofta In Walnut Gravy recipe and don’t forget to leave a comment below.

    [one_third] Prep Time:1 hour[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm chicken mince
    • 4 cup chicken stock
    • 4 green chillies
    • 2 medium onions
    • 1/2 cup walnuts, chopped
    • a pinch garam masala powder
    • 2 green cardamoms
    • 2 tablespoon fresh cream
    • 2 tablespoon tomato paste
    • 1 tablespoon oil
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1/2 teaspoon cumin powder
    • salt to taste

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large bowl, mix together the chicken mince, red chilli powder, cumin powder, garam masala powder and salt.

    Step 2

    Divide mixture into equal portions.

    Step 3

    Now roll each portion into a ball.

    Step 4

    Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.

    Step 5

    Mix in chicken balls to boiling stock, lower the heat up and continue to stir fry until chicken balls are cooked and stock has almost evaporated. Set aside.

    Step 6

    Wash and cut green chilies. Boil walnuts and then grind in to a fine paste.

    Step 7

    Take off and boil onions, remove and grind to a paste.

    Step 8

    Heat up oil in a skillet or wok. Add boiled onion paste. Cook and stir until oil begins to separate.

    Step 9

    Now add ginger, garlic paste and green chillies. Cook and stir for a moment. Add tomato paste.

    Step 10

    Bring to a boil. Stir in the walnut paste.

    Step 11

    Lower the heat, mix in fresh cream, stirring continuously.

    Step 12

    Put koftas into the skillet. Bring to a boil and adjust seasoning.
    Cook for 10 minutes or until sauce is thickened.

    Step 13

    Take it out in a dish. Chicken Kofta In walnut Gravy is ready to serve.

    [/tab] [tab]

    • Serve with rice or paratha.

    [/tab] [/tabs]

  • RECIPE: Malai Chicken (Creamy Chicken Curry)

    RECIPE: Malai Chicken (Creamy Chicken Curry)

    If your a fan of malai chicken boti then you are going to love this recipe. It tastes somewhat like malai chicken boti, only its a creamier and more flavorful chicken curry. Must try out this Malai Chicken recipe and don’t forget to leave a comment below.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 35 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm boneless chicken, cut into cubes
    • 1 cup cream( malai)
    • 1/2 cup oil or ghee
    • 3 tbsp grinded brown onion
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 tbsp almonds
    • 1 tbsp whole spice
    • 1 tbsp desiccated coconut
    • 1 tbsp poppy seeds
    • 1-1/2 tsp red chili powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp white sugar
    • 1/4 tsp tandoori color
    • Salt to taste

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    1. Place chicken in a large bowl.
    2. Add ginger garlic paste, salt, ground onion and tandoori color.
    3. Cover and marinate for 30 minutes.
    4. Heat oil in a wok or skillet.
    5. Add whole spices, desiccated coconut, poppy seed paste, chili powder, turmeric and salt.
    6. Cook for 5 minutes then put marinated chicken in it.
    7. Cover with a lid and simmer for 15-20 minutes or until oil comes on top.
    8. Now add in Cream (malai) and sugar.
    9. Cook on low flame for 5 minutes.
    10. take it out in a serving bowl.
    11. Garnish with sliced almonds.
    12. Malai Chicken is ready to serve.

    [/tab] [tab]

    • Serve with paratha.

    [/tab] [/tabs]

  • Walnut Chicken Recipe

    Quick and easy walnut chicken recipe which help you get dinner on the table in 1 hour or less. Must try out this Walnut Chicken recipe and don’t forget to leave a comment below.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 1 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 full chicken breast, de-boned
    • 1/2 cup pea pods
    • 1/4 cup walnuts, coarsely chopped
    • 2 tablespoon soy sauce
    • 2 tablespoon peanut oil
    • 1 tablespoon cornstarch
    • 1/4 teaspoon ginger
    • 1/4 teaspoon pepper
    • salt to taste

    [/tab] [tab]Yield: 1 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Combine soy sauce, cornstarch and then peanut oil in flat bottom bowl.

    Step 2

    Add ginger. Season with salt and pepper. Slice partially frozen chicken breast into slices between 1/8 to 1/4 inch thick.

    Step 3

    Drop into soy marinade and let sit 30 minutes to blend flavors.

    Step 4

    Saute walnuts in 1 tablespoon oil until golden, watch constantly. Takes less than 5 minutes.

    Step 5

    Remove from pan to drain on paper towel. Lightly salt nuts.

    Step 6

    Heat oil in a pan or skillet over medium heat. Stir-fry chicken for 5-8 minutes or until no longer pink.

    Step 7

    Add walnuts and blanched pea pods. Cook 1 minute longer. Walnut Chicken is ready to serve.

    [/tab] [tab]

    • Serve with brown rice.

    [/tab] [/tabs]

  • Recipe: Mughlai Chutney Chicken

    Mughlai Chutney Chicken 

     Mughlai chutney chicken is a rich, creamy chicken curry which has a taste of chutney to it. Chicken is cooked in a almond based curry and finished with cream and freshly ground mint chutney. Sounds truly Mughlai eh. Try it.

    Prep Time: 10 minutes

    Cook Time: 1 hour

     Servings: 6

    Ingredients

    For Mughlai Chicken:

    • 1 kg chicken, cut into 16 pieces
    • 1/2 cup oil
    • 2 onions, finely chopped
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1/2 cup cream
    • 1/2 cup yogurt
    • 1 bay leaf
    • 4 cloves
    • 1 tsp cumin seeds, roasted & crushed
    • 1 tsp red chili powder
    • 1/2 tsp green cardamom powder
    • 2 tbsp ground almonds
    • salt to taste

    For Chutney:

    • 1/2 cup fresh coriander leaves
    • 2 tbsp yogurt
    • 4 tbsp lemon juice
    • 1 tbsp coconut, grated
    • 1/2 tsp sugar
    • 1/2 tsp salt
    • 4 green chilies

    Yield: 6 servings

    Directions:

    To Make Chutney

    1. Place all chutney ingredients in a blender.
    2. Blend for 3-4 minutes or until smooth.
    3. Take it out in a bowl and keep aside.

    To Make Mughlai Chicken:

    1. Heat oil in a pan or skillet over medium high heat.
    2. Place chicken pieces in it.
    3. Fry for 10-12 minutes or until juice run clear.
    4. Remove chicken from the pan and keep aside.
    5. Add chopped onion and fry for 4-5 minutes or until light pink.
    6. Add ginger – garlic paste, bay leaf, cloves, cumin, green cardamon powder, red chili powder, and salt.
    7. Cook for 4-5 minutes then put fried chicken pieces in it.
    8. Add yogurt and cook for 15 minutes.
    9. Now add cream and prepared chutney.
    10. Reduce heat to low and cook for 10 minutes or until oil comes on top.
    11. Take it out in a serving bowl.
    12. Garnished with fried cashew nuts.
    13. Mughlai Chutney Chicken is ready to serve.

    Serve with Naan or Paratha.