It is that time of the year when kids and moms are back to their routines. September onwards all get into their daily routine after a long vacation and then starts the daily chores of getting the lunch boxes ready. In spite of having a good list of sandwiches, rolls, and wraps on my blog, I do struggle sometimes with choices of breakfast and lunch box ideas. And I have noticed that whenever I plan ahead for the week, it does save a lot of time and I manage to do some preps the day before.
I happen to stumble upon a Youtuber called Chef Rizwana many years ago and since then whenever I like to prepare an authentic Pakistani recipe, I straight away head towards her channel Rizwana’s Cooking and cook up something I like. All her recipes are amazing and accurate. The best part is that she keeps up her promise in presenting the most real and authentic dishes from Pakistan. Pakistani street style or you can say restaurant style kadhai is one such dish that will make you want more of it. According to Chef Rizwana, the chicken along with other spices is first tenderized by cooking on slow flame till it is fully done and then again roasted in a kadhai on high flame for the last couple of minutes just to dry out the extra moisture. This is the exact method which is adopted in every restaurant there.
Pakistani Street Style Chicken Kadai
Ingredients
- 1 kilogram chicken cut into small pieces
- 2 medium size onion finely chopped
- 2 medium ripe tomatoes peeled & finely chopped
- 1 tablespoon ginger & garlic paste combined
- 3 tablespoon yogurt whisked
- ¼ cup julienned ginger thinly sliced
- 2 green chilies chopped
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder Kashmiri
- 1 teaspoon black pepper powder
- ¼ teaspoon garam masala powder
- 2 teaspoon coriander seeds
- 1 teaspoon red chili flakes optional
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 4 tablespoon ghee clarified butter
For garnish:
- 1 tablespoon ginger juliennes
- 1 green chili sliced
- 1 teaspoon red chili flakes
- ¼ cup chopped coriander leaves
Instructions
- Heat a saucepan and add chicken pieces, chopped onion, chopped tomatoes, 1 tablespoon ginger & garlic paste, 1 teaspoon red chili flakes, 1/4 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon salt, cover and cook for 8 to 10 minutes on medium heat without adding any water. After 5 minutes of cooking, you will find that it has released lots of liquid. Let the chicken cook until it is tender and almost cooked and liquids have dried up.
- Heat a small pan and dry roast 2 teaspoon coriander seeds and 1 teaspoon cumin seeds. Cool and roughly crush them (not a fine powder).
- Heat ghee in a large kadhai and add the cooked chicken along with all the juices/water present in it. Add 3 tablespoons of whisked yogurt, crushed coriander & cumin seeds, 2 chopped green chilies, 1/4 cup ginger julienne, 1 teaspoon black pepper powder, and 1/4 teaspoon garam masala powder. Stir well and cook on high heat without covering till the chicken curry looks dry and ghee is visible in the curry. Basically, we need to cook for 3-5 more minutes just to dry out all the extra water.
- Serve the dish in the same kadhai by garnishing with more ginger juliennes, chopped green chilies, red chili flakes, and chopped coriander leaves.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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