Pakistani Chicken Curry Recipe

Pakistani Cooking use less spices than it's Indian counterpart and unlike in Indian recipes, they use yogurt to give it fatty creamy taste.

7 pieces chicken

1 cup oil/ghee . Ghee is clarified butter. You can buy this from Middle Eastern or Indian shops

1 onion, chopped

4 garlic, chopped

1 cm ginger, grated

1/2 tsp salt

1/2 tsp chilli pepper

1/2 tsp turmeric powder

1/2 tsp whole cumin

1/2 -1 tsp garam masala (as you prefer)

1 tsp coriander powder

3 tbsp tomato paste

3 tbsp yogurt

1/2 cup of water

2 potatoes, cubed

1 cup of water

1) Heat the oil. Fry the onion,ginger and garlic until translucent

2) Add Chicken and salt

3) leave to fry for 5-8 minutes or until light brown. Drain the oil if you wish.

4) Add the rest of spices, yogurt,tomato and 1/2 cup of water

5) Cook until the oil separates from the water.

6) Add 1 cup of water and potato and let boil until potatoes are tender.

7) Serve with rice.

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