This EASY four step Chicken Ginger has two unusual ingredients that create the most irresistible masala! Try it for youself!
I am not one to brag, but Pakistani Chicken Recipes! are kinda my thing. Chicken is a crowd pleasing protein, cooks quickly and with the right techniques and spices it is SO flavorful. Dishes like this Chicken Pulao or this Instant Pot Chicken Dal Gosht and this Chicken Ginger have saved me on many busy nights.
What is Chicken Ginger?
Before anything let's make one thing clear: If you put julienned ginger on your Chicken Karahi, it is still Chicken Karahi. Chicken Ginger is assertively ginger-y, has a generous amount of pepper, and a gravy that is richer and more assertive than the cleaner tasting Karahi Chicken or the onion based Chicken Masala.
Usmania's Chicken Ginger
This recipe for Chicken Ginger comes to me from a scanned newspaper clipping I found on the web a long time ago. It claims to be a copycat of the famous Chicken Ginger from Usmania which is one of Karachi's older family restaurants. Whenever our family went – usually with a large group of people – this Chicken Ginger is what everyone reached for first.
I have not been to Usmania in a long time now, but I still think fondly of those happy times. Companionable laughter in the background as I scoop up the chicken ginger with some hot naan straight into my mouth and relish the pungent taste of the fiery tomato based masala. This recipe brings back all those feelings and for that I will continue to make it over and over again.
Ingredients in Chicken Ginger
Odd Ingredients Make this Dish
Some of the ingredients, namely the soy sauce and ketchup, are admittedly a little odd. However when I skip them this dish seems incomplete so please try not to. Also please note that when I say tablespoon of ketchup, I mean AN ACTUAL TBSP!
If you use a heaping amount of the spoon you use for eating or serving food you will end up with too much. Don't feel like busting out the measuring spoons? Start with the teaspoon in your kitchen drawer, the kind you use for stirring your tea/coffee and add more if needed.
My tolerance for sliced green chillies is a little low so I am happy with 2, but usually put 4 for my far braver husband and in laws. Put as many as you can comfortably eat!
Step By Step Chicken Ginger Recipe
This is such a simple recipe that I am a little embarrassed to have made this Step by Step graphic, but let's break it down anyway shall we?
- Step One: Add the chicken, tomatoes, ginger, and garlic to a pan and saute to dry the chicken out
- Step Two: Now add in the coriander powder, soy sauce, salt, red chillies, black pepper, turmeric, butter, and oil and saute till the masala turns dark and oil rises above the top
- Step Three: In goes your yoghurt, green chillies, ketchup, chopped ginger (reserving some for garnish) and garam masala. Simmer through.
- Step Four: Adjust consistency and seasoning, garnish with ginger, and serve.
FAQ about Chicken Ginger
I use boneless as a personal preference but you can absolutely use 1.5 lb bone in chicken instead. For chicken thigh meat stays juicier and breast can dry out, but that can be managed. See below 🙂
Boneless thighs tend to be more forgiving, but boneless breast can dry out. The solution is simple: add a little water and simmer for 15 minutes, the meat should regain it's tenderness.
Sadly not. It just won't have the same pizzazz.
Yoghurt "splits" because of a temperature difference between the yoghurt and the masala. Your masala is very hot and your yoghurt likely is not. To prevent the masala from splitting add a little masala at a time into the whipped yoghurt and it'll gradually bring the temperature of the yoghurt up. You can then add the yoghurt back in to the pan and it should be fine.
More QUICK Pakistani Chicken Recipes with Boneless Chicken
- Haray Masalay ki Murghi
- Achar Chicken
- A No Tomato Highway Style Karahi
- Easy Chicken Jalfrezi
- Chicken Paratha Rolls
Made this recipe? Don't forget to rate it by clicking on the ratings below and tagging me in your delicious creations on instagram! You can find me @flourandspiceblog 🙂
- 1 lb boneless chicken use more for bone in
- 3-4 Tomatoes chopped
- 1 heaped tsp ginger paste
- 1 heaped tsp garlic paste
- 1 heaped tsp red chilli powder
- ¾ - 1 tsp salt start w ¾
- 1 tsp black pepper
- ¼ tsp Turmeric
- ½ tsp Coriander Powder
- ½ tsp Soy Sauce
- ¼ cup oil
- 2 tbsp butter
- 3-4 sliced Green Chillies
- ¼ cup julienned ginger – approx 2 inch piece
- 1 tbsp ketchup
- ½ tsp Garam Masala
- ⅓ cup yogurt
- Cilantro for garnish optional
- Slice your chicken into 1 inch strips and set aside
- Now whisk your yogurt and leave it out near the stove to come to room temperature.
- Put a wok on high heat
- Add your chicken, ginger paste, garlic paste, and tomatoes to the pan
- Cook until the water dries up and the chicken is cooked through
- Then add the soy sauce, salt, red chillies, black pepper, coriander powder, turmeric, butter, and oil
- Cook until the masala turns out a bright red hue and the oil rises above it.
- Now gently mix in the yoghurt, green chillies, ketchup, chopped ginger (reserving some for garnish) and garam masala.
- Reduce the heat to low and cook covered for 3-5 minutes.
- Taste and adjust seasoning if needed. Serve with hot naan or roti