20 Traditional Pakistani Chicken Recipes You Must Try

Pakistani chicken recipes are a delightful way to explore the rich flavors and vibrant spices of Pakistan’s cuisine. From tender curries to succulent grilled dishes, these recipes bring an exciting twist to your dinner table.

Whether you’re a seasoned cook or just starting out, you’ll find something to love in the variety and taste of these dishes.

Flavorful Chicken Bhuna

Chicken Bhuna is a classic dish from Pakistan that packs a punch of spices and rich flavors. It’s a semi-dry curry where the chicken is sautéed with spices until perfectly tender and infused with a lovely depth of flavor. This dish is perfect for those who enjoy a good balance of heat and aromatic spices in their meals.

Making Chicken Bhuna is quite simple and doesn’t require a long list of ingredients. With just a few pantry staples, you can create a satisfying meal that will impress your family and friends. Serve it with naan or rice for a complete experience!

Ingredients

• 500g chicken, cut into pieces
• 2 large onions, finely sliced
• 2 tomatoes, pureed
• 4 tablespoons oil
• 1 tablespoon ginger-garlic paste
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander for garnish

Instructions

1. Heat oil in a pan over medium heat. Add sliced onions and cook until golden brown.
2. Stir in the ginger-garlic paste and sauté for a minute until fragrant.
3. Add the chicken pieces and cook until they are browned on all sides.
4. Mix in the pureed tomatoes, red chili powder, turmeric powder, and salt. Cook until the oil separates from the mixture.
5. Sprinkle garam masala over the chicken, mix well, and let it cook on low heat for another 10-15 minutes until the chicken is tender.
6. Garnish with fresh coriander and serve hot with naan or rice.

Spicy Chicken Karahi

Spicy Chicken Karahi is a vibrant and flavorful dish that is a staple in Pakistani cuisine. Known for its bold spices and rich taste, this dish brings together tender chicken pieces cooked in a spicy tomato-based gravy. It’s perfect for those who love a good kick of heat in their meals, making it a favorite among spice lovers.

This recipe is not only delicious but also easy to prepare, making it a great choice for both experienced cooks and beginners. With minimal ingredients and straightforward steps, you can whip up a satisfying meal that captures the essence of Pakistani flavors.

Ingredients

• 1 kg chicken, cut into pieces
• 4 tablespoons cooking oil
• 2 medium onions, finely chopped
• 2 tomatoes, pureed
• 2-3 green chilies, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• Salt, to taste
• Fresh coriander leaves, for garnish
• Juice of 1 lemon

Instructions

1. Heat oil in a karahi or a heavy-bottomed pan. Add the finely chopped onions and sauté until they turn golden brown.
2. Stir in the ginger-garlic paste and chopped green chilies, cooking for another minute until fragrant.
3. Add the chicken pieces to the pan, cooking until they are browned on all sides.
4. Mix in the tomato puree along with red chili powder, turmeric powder, coriander powder, and salt. Stir well to combine.
5. Cover the pan and let it simmer on low heat for about 20-25 minutes, or until the chicken is fully cooked and tender.
6. Once done, squeeze the lemon juice over the dish and garnish with fresh coriander leaves before serving.

Zesty Chicken Tikka

Zesty Chicken Tikka is a flavorful dish that brings the vibrant spices of Pakistani cuisine right to your table. Marinated chicken is grilled to perfection, offering a smoky flavor that’s balanced with refreshing spices. This dish is not only mouthwatering but also quite simple to make, perfect for both weeknight dinners and special occasions.

The combination of yogurt, spices, and fresh herbs creates a tangy and aromatic marinade that seeps into the chicken, making each bite tender and juicy. Serve it with naan or rice, and you have a delightful meal that everyone will enjoy!

Ingredients

• 500g boneless chicken, cut into cubes
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 2 tablespoons lemon juice
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 2 tablespoons cooking oil
• Salt to taste
• Fresh cilantro for garnish
• Naan or rice for serving

Instructions

1. Prepare the Marinade: In a large bowl, combine yogurt, ginger-garlic paste, lemon juice, red chili powder, garam masala, turmeric, cumin powder, cooking oil, and salt. Mix well.
2. Marinate the Chicken: Add the chicken cubes to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 1 hour, or overnight for best results.
3. Preheat the Grill: Heat your grill or grill pan over medium-high heat. If using skewers, soak them in water for 30 minutes to prevent burning.
4. Grill the Chicken: Thread the marinated chicken onto the skewers and grill for about 10-15 minutes, turning occasionally until the chicken is fully cooked and has a nice char.
5. Serve: Garnish with fresh cilantro and serve hot with naan or rice, along with your favorite dipping sauce.

Tender Chicken Seekh Kebabs

Tender Chicken Seekh Kebabs are a delicious treat that brings the vibrant flavors of Pakistani cuisine to your table. These kebabs are made from minced chicken mixed with aromatic spices, herbs, and a bit of onion, making them juicy and flavorful. Perfect for any occasion, they can be grilled, baked, or even pan-fried, offering versatility in cooking methods.

The kebabs are not just easy to prepare, but they also pack a punch in terms of taste. Imagine juicy, spiced chicken skewers that are slightly crispy on the outside yet tender inside. Serve them with mint chutney and fresh lemon for an extra zing, and you’ve got a dish that’s sure to impress!

Ingredients

• 500 grams minced chicken
• 1 medium onion, finely chopped
• 2-3 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1/4 cup fresh coriander, chopped
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt, to taste
• 1 tablespoon lemon juice
• 2 tablespoons oil (for binding)
• Skewers (wooden or metal)

Instructions

1. Mix Ingredients: In a large bowl, combine minced chicken, chopped onion, green chilies, ginger-garlic paste, coriander, cumin, coriander powder, garam masala, salt, lemon juice, and oil. Mix well until all the ingredients are thoroughly combined.
2. Shape Kebabs: Take a handful of the mixture and shape it around a skewer, forming long kebabs. Make sure they are evenly shaped to ensure even cooking.
3. Preheat Cooking Surface: Preheat your grill, oven, or pan on medium heat. If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
4. Cook Kebabs: Place the kebabs on the grill or in the pan. Cook for about 10-15 minutes, turning occasionally, until they are golden brown and cooked through.
5. Serve: Remove from heat and let them rest for a couple of minutes. Serve hot with mint chutney and lemon wedges.

Chicken Biryani with Fragrant Spices

Chicken Biryani is a classic dish that perfectly blends tender chicken with aromatic spices and fluffy rice. Each bite delivers a burst of flavor, from the warm hints of cumin and cardamom to the zesty notes of lemon. It’s a delightful meal that can be made at home with relative ease, making it a favorite for both casual dinners and special occasions.

This dish not only satisfies your taste buds but also fills your kitchen with an inviting aroma. It’s a wonderful way to bring a taste of Pakistan into your home, and you’ll find that the recipe is straightforward enough for anyone to try. Gather your ingredients and get ready for a tasty experience!

Ingredients

• 2 cups basmati rice
• 500g chicken, cut into pieces
• 1 large onion, sliced
• 2 tomatoes, chopped
• 1/4 cup plain yogurt
• 3 tablespoons cooking oil
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 2-3 cardamom pods
• 1-2 cinnamon sticks
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt, to taste
• Fresh coriander and mint leaves, for garnish
• Lemon wedges, for serving

Instructions

1. Soak the basmati rice in water for about 30 minutes, then drain.
2. In a large pot, heat the cooking oil and add cumin seeds, cardamom, and cinnamon. Sauté for 1-2 minutes until fragrant.
3. Add sliced onions and cook until golden brown. Stir in ginger-garlic paste and cook for an additional minute.
4. Add the chicken pieces and cook until they are browned on all sides. Mix in the chopped tomatoes, yogurt, red chili powder, turmeric, and salt. Cook until the chicken is tender.
5. Add the soaked rice to the pot and gently mix. Pour in 4 cups of water, bring to a boil, then reduce heat to low. Cover and simmer until the rice is cooked and water is absorbed, about 20 minutes.
6. Once done, fluff the biryani with a fork and garnish with fresh coriander and mint leaves. Serve with lemon wedges on the side.

Creamy Chicken Korma

Creamy Chicken Korma is a delicious and rich dish that features tender chicken pieces simmered in a luxurious sauce made from yogurt, cream, and aromatic spices. This dish brings together mild flavors, making it perfect for those who prefer a gentle spice level while still enjoying a satisfying meal. It’s relatively simple to prepare, making it a great option for both weeknight dinners and special occasions.

The combination of spices like cardamom, cinnamon, and coriander gives this korma a warm and inviting taste. Adding nuts and fresh herbs enhances the creaminess and adds texture. Serve it with naan or rice, and you’ve got a comforting meal that everyone will love!

Ingredients

• 1 kg chicken, cut into pieces
• 1 large onion, finely sliced
• 1 cup plain yogurt
• 1/2 cup heavy cream
• 1/4 cup cooking oil
• 2 tablespoons ginger-garlic paste
• 2-3 green chilies, slit
• 1 tablespoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• Salt to taste
• 1/4 cup cashews or almonds, chopped
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pan over medium heat and sauté the sliced onions until golden brown. Remove half for garnishing later.
2. Add the ginger-garlic paste and slit green chilies to the remaining onions in the pan. Cook for a minute until fragrant.
3. Add the chicken pieces and cook until they are no longer pink, stirring occasionally.
4. In a bowl, mix yogurt, cream, garam masala, turmeric, chili powder, and salt. Pour this mixture over the chicken, stirring well to coat.
5. Cover and simmer on low heat for about 30-35 minutes, until the chicken is tender and the sauce thickens. Stir occasionally.
6. Add chopped nuts towards the end of cooking for added texture. Adjust seasoning if needed.
7. Garnish with fried onions and fresh cilantro before serving.

Lahori Chicken Pulao

Lahori Chicken Pulao is a delightful Pakistani dish that offers a perfect balance of spices and flavors, making it a favorite in many households. With tender pieces of chicken cooked alongside fragrant rice, this pulao is both satisfying and aromatic, providing a taste of Lahore in every bite.

This dish is relatively easy to prepare, making it suitable for both novice cooks and experienced chefs alike. The warm spices create a comforting meal that is great for family gatherings or casual dinners. Pair it with yogurt and salad for a complete experience!

Ingredients

• 2 cups basmati rice
• 500 grams chicken, cut into pieces
• 1 large onion, sliced
• 2 tomatoes, chopped
• 1/2 cup yogurt
• 3-4 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 4 cups water
• Salt to taste
• Fresh coriander for garnish

Instructions

1. Begin by rinsing the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
2. In a large pot, heat some oil and sauté the sliced onions until they turn golden brown. Add the ginger-garlic paste and cook for a minute.
3. Introduce the chicken pieces and cook until they turn white. Add tomatoes, green chilies, yogurt, and all the spices. Mix well and let it simmer for 10-15 minutes until the chicken is cooked through.
4. Add the soaked rice to the chicken mixture along with the water and salt. Bring to a boil, then reduce the heat to low and cover the pot. Cook for about 20 minutes or until the rice is tender and the water is absorbed.
5. Once done, remove from heat and let it rest for 5 minutes before serving. Fluff the rice gently with a fork and garnish with fresh coriander. Serve hot with yogurt and salad.

Chicken Nihari with Steamed Breads

Chicken Nihari is a classic Pakistani dish known for its rich and flavorful gravy. The tender chicken pieces are simmered in a blend of spices, creating a hearty meal that pairs perfectly with steamed breads. This dish has a delightful balance of spices, making it aromatic and satisfying. Not only is it delicious, but it’s also relatively easy to prepare, making it a great option for both special occasions and everyday meals.

Served with fluffy steamed breads, Chicken Nihari becomes a comforting feast. The soft bread is perfect for soaking up the flavorful sauce, enhancing the overall experience. Whether you’re new to cooking or a seasoned chef, this recipe will surely impress your family and friends.

Ingredients

• 1 kg chicken, cut into pieces
• 2 large onions, sliced
• 4 tablespoons ginger-garlic paste
• 1/4 cup cooking oil
• 2 teaspoons salt (adjust to taste)
• 1 tablespoon Nihari spice mix
• 1 teaspoon turmeric powder
• 2-4 cups water (as needed)
• Fresh coriander for garnish
• Juice of 1 lemon

Instructions

1. In a large pot, heat oil over medium heat. Add sliced onions and sauté until golden brown.
2. Add ginger-garlic paste and cook for a couple of minutes, then add the chicken pieces. Sear the chicken until lightly browned.
3. Stir in salt, Nihari spice mix, and turmeric powder. Mix well to coat the chicken with spices.
4. Add water to cover the chicken. Bring to a boil, then reduce heat and let it simmer until the chicken is tender, about 30-40 minutes.
5. Once cooked, adjust seasoning if needed. Garnish with fresh coriander and lemon juice before serving.

Saffron Infused Chicken Pulao

Saffron Infused Chicken Pulao is a delightful dish that marries tender chicken with aromatic basmati rice, creating a comforting meal perfect for any occasion. The subtle yet distinct flavor of saffron gives this dish a luxurious touch, while the colorful vegetables add both nutrition and visual appeal. Plus, it’s simple enough for a weeknight dinner but impressive enough for hosting guests.

This pulao is cooked in a single pot, making clean-up a breeze! The chicken is marinated to perfection, ensuring every bite is flavorful. The saffron strands, once soaked, release their vibrant hue and rich taste, transforming the rice into a beautiful medley. Enjoy it with raita or a fresh salad for a complete meal!

Ingredients

• 2 cups basmati rice
• 1 lb chicken, cut into bite-sized pieces
• 1 medium onion, thinly sliced
• 1 cup mixed vegetables (peas, carrots, etc.)
• 2 tablespoons saffron strands
• 4 cups chicken broth
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 2-3 tablespoons cooking oil or ghee
• Salt to taste

Instructions

1. Marinate the Chicken: In a bowl, combine chicken pieces with ginger-garlic paste, salt, and green chilies. Let it marinate for at least 30 minutes.
2. Prepare Saffron: Soak saffron strands in a small bowl with a few tablespoons of warm water for about 10 minutes.
3. Cook the Onions: In a large pot, heat oil or ghee over medium heat. Add cumin seeds and sliced onions. Cook until onions are golden brown.
4. Add Chicken: Stir in the marinated chicken and cook until it changes color.
5. Combine Ingredients: Add mixed vegetables to the pot, then rinse the basmati rice until the water runs clear. Add the rice to the pot along with chicken broth and saffron mixture. Stir gently and bring to a boil.
6. Simmer: Once boiling, reduce heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
7. Fluff and Serve: Once done, turn off the heat and let it sit covered for another 10 minutes. Then fluff the pulao with a fork and serve hot!

Aromatic Chicken Jalfrezi

Aromatic Chicken Jalfrezi is a delightful twist on traditional chicken curry. This dish is known for its vibrant flavors, combining tender chicken with a medley of colorful bell peppers and onions. The spices bring a warm, inviting taste, while the fresh herbs add a burst of aroma. Perfect for weeknight dinners, it’s both simple to prepare and incredibly satisfying.

This one-pot meal is not just about convenience; it’s also about making a lasting impression at the dinner table. The combination of spices and vegetables creates a beautiful and delicious dish that pairs perfectly with rice or naan. Give it a try for a comforting meal that’s sure to please everyone!

Ingredients

• 1 lb chicken pieces (boneless, skinless)
• 2 tablespoons cooking oil
• 1 onion, chopped
• 1-2 green chilies, slit
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tomatoes, chopped
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Heat the oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and green chilies. Sauté until the onions turn golden brown.
3. Stir in the ginger-garlic paste and cook for a minute until fragrant.
4. Add the chicken pieces, mixing well to coat them in the spices. Cook for about 5-7 minutes until the chicken is no longer pink.
5. Add the chopped tomatoes, coriander powder, and salt. Cook until the tomatoes break down and form a sauce.
6. Mix in the sliced bell peppers and garam masala. Cook for another 5 minutes, allowing the peppers to soften but stay slightly crisp.
7. Garnish with fresh coriander leaves and serve hot with rice or naan.

Chicken Chaat with Tangy Sauce

Chicken Chaat is a delightful dish that brings a burst of flavors and textures together. It combines tender chicken pieces with vibrant spices and a tangy sauce, creating a satisfying and refreshing option for any meal. Perfect for snacking or serving as a starter, this dish is simple to prepare and enjoyable for everyone.

The balance of spices, along with the crunch of fresh toppings, makes Chicken Chaat irresistibly tasty. It’s great for gatherings or simply as a quick meal at home. Once you try it, you’ll be craving it often!

Ingredients

• 2 cups cooked chicken, shredded
• 1 tablespoon olive oil
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt to taste
• 1 lime, juiced
• 1/4 cup chopped cilantro
• 1/4 cup diced onions
• 1/4 cup chopped green bell pepper
• 1/4 cup ketchup
• 1 tablespoon tamarind paste
• 2-3 tablespoons yogurt (optional)
• Papri or crispy fried dough (for serving)

Instructions

1. In a pan, heat olive oil over medium heat. Add shredded chicken and sauté for a few minutes.
2. Stir in cumin, paprika, chili powder, and salt. Mix well and cook for an additional 2-3 minutes.
3. Add lime juice and chopped cilantro, stirring until everything is well combined.
4. In a bowl, mix ketchup with tamarind paste to create the tangy sauce.
5. To serve, place the chicken mixture on a bed of papri or crispy dough, drizzle with the tangy sauce, and top with diced onions and green bell peppers. Add yogurt if desired.

Spicy Chicken Kebab Rolls

Spicy Chicken Kebab Rolls are a delightful treat that combines juicy, marinated chicken with fresh veggies, all wrapped in soft naan or flatbread. Bursting with flavor, these rolls offer a perfect blend of spices that tantalize your taste buds. They’re simple to make, making them an ideal option for busy weeknights or casual gatherings with friends.

The combination of tender chicken, crunchy vegetables, and zesty sauces creates a satisfying meal that everyone will love. Whether you’re enjoying them as a quick lunch or making them for a dinner party, these kebab rolls are sure to impress. Let’s get cooking!

Ingredients

• 500g chicken breast, diced
• 2 tablespoons yogurt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 teaspoons red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• 4 naan or flatbreads
• 1 bell pepper, sliced
• 1 onion, sliced
• Fresh cilantro for garnish
• Sauces (such as mint chutney and hot sauce)

Instructions

1. Marinate the Chicken: In a bowl, combine yogurt, olive oil, lemon juice, red chili powder, cumin, coriander, and salt. Add the diced chicken and mix well. Let it marinate for at least 30 minutes.
2. Cook the Chicken: Heat a pan over medium heat and add the marinated chicken. Cook until golden brown and fully cooked through, about 10-15 minutes.
3. Assemble the Rolls: Warm the naan or flatbreads on a skillet. Place the cooked chicken, sliced bell peppers, and onions on each bread.
4. Garnish: Add fresh cilantro and drizzle your favorite sauces over the filling.
5. Wrap and Serve: Roll up the flatbreads tightly and serve with extra sauces on the side.

Chicken Malai Tikka

Chicken Malai Tikka is a delightful dish that brings together tender marinated chicken with creamy flavors. It’s known for its rich, buttery taste, enhanced by a blend of spices and yogurt that create a beautiful marinade. Not only is it delicious, but it’s also fairly simple to make, making it a fantastic option for both weekdays and special occasions.

This dish is perfect for grilling, whether on a barbecue or stovetop. The succulent chicken pieces, infused with spices and served with a tangy sauce, will surely impress anyone at your table. Pair it with naan or rice, and you have a meal everyone will love!

Ingredients

• 500 grams boneless chicken, cut into cubes
• 1 cup thick yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon lemon juice
• 2 tablespoons cream
• 1 tablespoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons cooking oil
• Fresh mint leaves for garnish

Instructions

1. Marinate the Chicken: In a bowl, mix yogurt, ginger-garlic paste, lemon juice, cream, garam masala, red chili powder, salt, and cooking oil. Add the chicken cubes and coat them well. Cover and let it marinate in the fridge for at least 2 hours, preferably overnight.
2. Skewer the Chicken: Preheat your grill or oven. Thread the marinated chicken cubes onto skewers, leaving a little space between each piece for even cooking.
3. Cook the Chicken: Grill or bake the skewers at medium-high heat for about 15-20 minutes, turning occasionally until the chicken is cooked through and slightly charred.
4. Garnish and Serve: Once cooked, remove the chicken from skewers and place them on a serving platter. Garnish with fresh mint leaves. Serve hot with mint chutney or your favorite sauce.

Chicken and Spinach Curry

Chicken and Spinach Curry is a delightful blend of tender chicken pieces and fresh spinach, simmered in a rich, spiced gravy. Its comforting flavors make it a popular choice for family meals, and it’s perfect for any day of the week. This dish is not only easy to prepare but also provides a nutritious balance of protein and greens.

The combination of spices creates a warm and inviting aroma, making this curry a favorite for those who enjoy authentic Pakistani flavors. Serve it with rice or naan for a complete meal that warms the heart and fills the belly.

Ingredients

• 500g chicken, cut into pieces
• 200g fresh spinach, washed and chopped
• 2 medium onions, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon chili powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander for garnish

Instructions

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute.
3. Add the chicken pieces and cook until they are browned on all sides.
4. Mix in the pureed tomatoes, coriander powder, turmeric, chili powder, and salt. Cook until the oil starts to separate from the mixture.
5. Add chopped spinach and a splash of water if needed. Cover the pan and let it simmer for about 10-15 minutes, until the chicken is cooked through and tender.
6. Garnish with fresh coriander before serving. Enjoy with rice or naan.

Herb-Infused Chicken Roast

This herb-infused chicken roast is a delightful dish bursting with flavor. The combination of fresh herbs and zesty lemon creates a mouthwatering experience that is sure to impress family and friends. Plus, it’s pretty simple to prepare, making it perfect for both novice and seasoned cooks.

The juicy chicken, infused with fragrant herbs, pairs beautifully with a side of roasted vegetables or rice. This recipe brings the warm, inviting essence of Pakistani cuisine to your table with minimal effort. Perfect for gatherings or a cozy family dinner, it’s bound to become a favorite!

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 4 tablespoons olive oil
• 2 lemons (one for juice, one sliced)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon paprika
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh coriander, chopped

Instructions

1. Prepare the Chicken: Preheat the oven to 375°F (190°C). Rinse the chicken under cold water and pat it dry with paper towels.
2. Season: In a small bowl, mix olive oil, lemon juice, salt, black pepper, paprika, garlic, rosemary, thyme, and coriander. Rub this mixture all over the chicken, making sure to get under the skin for maximum flavor.
3. Stuff and Arrange: Place the lemon slices inside the cavity of the chicken. If you have any remaining herb mixture, spread it over the top. Place the chicken in a roasting pan.
4. Roast: Cook the chicken in the preheated oven for about 1.5 hours, or until the internal temperature reaches 165°F (75°C). Baste the chicken halfway through to keep it moist.
5. Serve: Once cooked, let the chicken rest for 10-15 minutes before carving. Serve it with your choice of sides for a delicious meal!

Tandoori Chicken with Charred Edges

Tandoori chicken is a classic Pakistani dish that delivers a punch of flavor. The marinade, rich with spices and yogurt, infuses the chicken with a smoky, tangy taste that is simply irresistible. Cooking it in a tandoor or on a grill gives it those beautifully charred edges that everyone loves.

This recipe is straightforward, making it perfect for both beginners and seasoned cooks. Serve it with a side of naan or rice, and you have a delightful meal that transports you straight to the heart of Pakistani cuisine.

Ingredients

• 1 kg chicken, cut into pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• 2 teaspoons red chili powder
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• Salt to taste
• Lemon wedges and fresh coriander for garnish

Instructions

1. Prepare the Marinade: In a bowl, combine yogurt, lemon juice, oil, cumin, coriander, turmeric, garam masala, chili powder, garlic, ginger, and salt. Mix well to create a smooth marinade.
2. Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight for deeper flavor.
3. Preheat the Grill: Preheat your grill or tandoor to a high temperature, around 200°C (400°F).
4. Cook the Chicken: Place the marinated chicken on the grill, cooking for about 15-20 minutes, turning occasionally, until the chicken is cooked through and has charred edges.
5. Serve: Garnish with lemon wedges and fresh coriander. Enjoy your tandoori chicken hot with naan or rice!

Cilantro Lime Chicken Salad

Cilantro lime chicken salad is a refreshing dish that combines tender chicken with vibrant flavors of cilantro and zesty lime. This salad is perfect for a light lunch or a satisfying dinner, and it’s incredibly easy to whip up. The combination of juicy tomatoes and crisp greens makes it not only delicious but also visually appealing.

With its bright and tangy dressing, this salad is sure to elevate your meal experience. It’s a simple recipe that brings together healthy ingredients while keeping things tasty. Let’s get to the recipe!

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tablespoon honey
• 1/4 cup Greek yogurt or sour cream

Instructions

1. Cook the Chicken: Preheat your grill or skillet over medium heat. Rub the chicken breasts with olive oil, cumin, salt, and pepper. Cook for about 6-7 minutes on each side or until fully cooked. Let it rest before slicing.
2. Make the Dressing: In a small bowl, whisk together lime juice, honey, and Greek yogurt until smooth.
3. Toss the Salad: In a large bowl, combine the salad greens, cherry tomatoes, and chopped cilantro. Add the sliced chicken on top.
4. Add Dressing: Drizzle the lime dressing over the salad and toss gently to combine.
5. Serve: Enjoy your cilantro lime chicken salad fresh and chilled!

Chicken Pakora with Spicy Dip

Chicken Pakora is a popular snack that brings a delightful crunch and spicy flavor to any gathering. These golden-brown fritters are made by coating pieces of chicken in a seasoned chickpea flour batter, deep-frying them until crispy, and serving them with a zesty dip. It’s a simple dish that’s perfect for casual get-togethers or as a tasty appetizer.

The rich spices and crispy texture make Chicken Pakoras incredibly satisfying. Paired with a spicy dipping sauce, they offer a fantastic kick that complements the savory chicken. You can whip these up quickly, making them a go-to recipe when you’re short on time but craving something delicious!

Ingredients

• 500g boneless chicken, cut into bite-size pieces
• 1 cup chickpea flour (besan)
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• Salt to taste
• 1-2 green chilies, finely chopped
• Fresh coriander leaves, chopped
• Water (as needed for the batter)
• Oil for deep frying

Instructions

1. Prepare the Marinade: In a bowl, combine the chicken pieces with salt, red chili powder, turmeric, cumin, garam masala, green chilies, and chopped coriander. Mix well and let it marinate for at least 30 minutes.
2. Make the Batter: In another bowl, mix the chickpea flour with enough water to create a smooth, thick batter. It should be able to coat the chicken pieces well.
3. Coat the Chicken: Take each marinated chicken piece and dip it into the chickpea flour batter, ensuring it’s well coated.
4. Heat the Oil: In a deep frying pan, heat oil over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
5. Fry the Pakoras: Carefully place the coated chicken pieces into the hot oil. Fry them in batches until they are golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
6. Serve: Enjoy your Chicken Pakoras hot with a spicy dip of your choice!

Baked Chicken with Pakistani Spices

Baked chicken with Pakistani spices is a delightful dish that’s bursting with flavor. The combination of aromatic spices creates a mouthwatering experience that will have everyone asking for seconds. Not only is it delicious, but it’s also simple to prepare, making it a great option for busy weeknights or special occasions.

This recipe features succulent chicken pieces marinated in a blend of spices and baked to perfection. The result is tender meat that’s infused with the rich flavors of cumin, coriander, and garam masala. Serve it alongside fluffy rice or fresh naan, and you’ve got a meal that celebrates the essence of Pakistani cuisine.

Ingredients

• 4 chicken thighs
• 4 chicken drumsticks
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 2 tablespoons yogurt
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix the cumin, coriander, garam masala, paprika, yogurt, lemon juice, garlic, ginger, and salt to create a marinade.
3. Coat the chicken thighs and drumsticks in the marinade and let them sit for at least 30 minutes (or overnight in the fridge for more flavor).
4. Place the marinated chicken on a baking tray lined with parchment paper.
5. Bake for 35-40 minutes or until the chicken is cooked through and the skin is crispy.
6. Garnish with fresh cilantro before serving.

Chicken Peshawari with Nuts

Chicken Peshawari is a delightful dish that brings the rich flavors of Pakistani cuisine to your table. This recipe combines tender chicken pieces with a blend of spices and a unique nutty texture, creating a meal that’s both satisfying and full of flavor. The addition of nuts not only enhances the taste but also adds a lovely crunch to each bite.

This dish is relatively easy to prepare, making it perfect for both weeknight dinners and special occasions. With the right spices and a bit of love, you’ll have a flavorful chicken dish that showcases the essence of Peshawari cooking.

Ingredients

• 1 kg chicken, cut into pieces
• 2 cups yogurt
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 1 inch ginger, grated
• 2-3 green chilies, chopped
• 1 tablespoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 1/4 cup cooking oil
• 1/2 cup mixed nuts (almonds, cashews, and pistachios)
• Fresh coriander for garnish
• Juice of 1 lemon

Instructions

1. Marinate the chicken: In a bowl, mix yogurt, garlic, ginger, green chilies, garam masala, turmeric, red chili powder, and salt. Add chicken pieces and coat well. Cover and let it marinate for at least 1 hour, preferably overnight.
2. Cook the onions: In a large pot, heat oil over medium heat. Add chopped onions and sauté until golden brown.
3. Cook the chicken: Add the marinated chicken to the pot. Cook on medium heat for about 20-25 minutes until the chicken is cooked through and tender.
4. Add nuts: Stir in the mixed nuts and let them cook for an additional 5 minutes, allowing the flavors to meld.
5. Garnish and serve: Squeeze fresh lemon juice over the dish, garnish with chopped coriander, and serve hot with naan or rice.