Ingredients
6
6 servings
- •0.5 cup sunflower oil
- •1 (3 pound) whole chicken, giblets discarded, cut into 12 pieces
- •0.25 cup water
- •2 teaspoons ground cumin
- •1.5 teaspoons salt
- •1.5 teaspoons ginger and garlic paste
- •0.5 teaspoon red chile powder
- •0.25 teaspoon ground turmeric
- •6 ripe tomatoes, roughly chopped
- •4 green chile peppers, finely chopped, or more to taste
- •1 bunch fresh cilantro leaves, finely chopped
Instructions
- Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
- Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Sprinkle cilantro leaves over chicken and cook until leaves look slightly wilted, about 30 seconds.
Nutritional Facts
Per 6 servings
- Calories: 429
- Carbohydrate: 10g
- Fat: 33g
- Fiber: 3g
- Protein: 23g
- Sugar: 6g
Related Recipes
Pakistani Potato Chicken
Pakistani Spicy Chickpeas
Punjabi Chicken in Thick Gravy
Curry Pasta - Pakistani Style
Chicken Madras
Kala Chola Pakistani-Style
Indian Tomato Chicken
Indian-Style "Chettinad" Chicken
Karaage (Japanese Fried Chicken)
Chicken Karaage (Japanese Fried Chicken)
Malaysian Chicken Curry
