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Pakistani Chicken Ginger

Chicken Ginger

A quick karhai style chicken dish, with a base of tomatoes and loads of julienned ginger1

Course Main Course
Cuisine Pakistani
Keyword Chicken Ginger
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Sarah - Flour & Spice


  • 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
  • 3/4 - 1 tsp salt start w 3/4
  • 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
  • ½ cup yogurt
  • Cilantro for garnish optional


  1. Slice your chicken into 1 inch strips and set aside

  2. Now whisk your yogurt and leave it out near the stove to come to room temperature.

  3. Put a wok on high heat

  4. Add your chicken, ginger paste, garlic paste, and tomatoes to the pan

  5. Cook until the water dries up and the chicken is cooked through

  6. Then add the soy sauce, salt, red chillies, black pepper, turmeric, butter, and oil

  7. Cook until the masala turns out a bright red hue and the oil rises above it.

  8. Now gently mix in the yoghurt, green chillies, ketchup, chopped ginger (reserving some for garnish) and garam masala. 

  9.  Reduce the heat to low and cook covered for 3-5 minutes.

  10. Taste and adjust seasoning if needed. Serve with hot naan or roti