This bhindi chicken is a fantastic dish for anyone who’s on the fence about okra and for picky eaters who could use a little nudge toward appreciating this veggie.
From the flavors to the aroma, to the textures, and the ease of cooking – just about everything’s on point.
Bhindi wasn’t always my favorite growing up, but I’ve really come to love it. I find it super versatile because it tastes just as good with chicken as it does with beef or with potatoes. But it’s also great on its own, like in a simple stir-fry-style recipe or salan.
In countries outside of South Asia, you’ll likely find pre-cut bhindi in the freezer section of most desi stores. I actually prefer it over fresh because it saves me a lot of prep time without sacrificing flavor.
This recipe of mine has a warm gingery touch and a thick tomato-based sauce. Doesn’t have the consistency of a curry, but is still perfectly enjoyable with roti or rice. And the leftovers taste just as yum-chakalum the next day.
If you’re from a Pakistani or Indian household, other than okra, you probably don’t even need to go grocery shopping as you likely have everything else you need right at home.
It's one of those dishes that’ll make its way into your regular meal rotation, easy to make and tastes amazing – what more could you ask for?
Pre-cooking notes
Before you get cooking, take a moment to go over these notes. My aim, as always, is to help you avoid the mistakes I made and turn out a meal that’ll impress you, and everyone you share it with.
- As I was saying earlier, I prefer store-bought frozen, pre-cut okra/bhindi, but fresh works just as well.
- When you're using fresh okra, let it air dry after washing, or just pat it dry before you cut it. Wet okra will get slimy. Trim both ends, then slice it into even pieces. You can go for rounds or diagonals, but the key is keeping the pieces uniform and bite-sized.
- When it comes to boneless chicken, both breasts and thighs work. Thighs stay juicier, breasts can dry out if you overcook them.
- I know most people reach for store-bought garlic paste, but if you've got a garlic press, fresh minced garlic is way better. You’ll need about 3 or 4 cloves to replace 1 tablespoon of paste.
- Tomato paste isn’t the same as tomato sauce or pureed tomatoes. You'll find it in cans or tubes at the store. I know this recipe calls for just a little, but it does make a difference, so don't skip it.
A visual guide for making bhindi chicken
Here are some photo-assisted steps if you prefer a little visual help. For all the detailed steps and exact measurements, check out the recipe card below.
Heat half the mentioned amount of cooking oil in a wide pan over medium-high heat. Add the cut okra/bhindi and sauté for 6-8 minutes. Remove it from the pan, set it aside.
Add the remaining oil to the same pan over low heat. Add garlic paste and sauté for a few seconds. Then add the tomatoes and green chilies. Stir everything together, cover the pan, and let it cook until the tomatoes are soft. Mash them with the back of your spoon a few times as you go.
Next, mix in all the spices and the tomato paste. Add a few tablespoons of water to keep the spices from burning. Continue cooking and stirring on low heat until the oil begins to separate from the mixture.
Turn the heat up to high, add the chicken, and stir until its color changes. Add some water, cover the pan, and let the chicken cook completely on low heat. Stir occasionally.
Add the cooked okra back into the pan along with half the mentioned amount of the julienned ginger and the lemon juice. Cook until the okra is heated through.
Top with chopped cilantro and the remaining julienned ginger. Serve with roti/chapati, naan, paratha, tortillas, or rice, and enjoy!
Top tips
- I recommended using a wide pan or pot in the recipe because if the okra's too crowded, it'll sweat, get soggy, and turn slimy. And always keep the heat on the higher side when you add it in. Oh, and if you're making a big batch, cook the okra in batches.
- If you’re using canned tomato paste and worried about leftovers, transfer the extra into a ziplock bag. Press out the air, seal it, and lay the bag flat. Spread the paste into a thin, even layer inside the bag. If the layer’s too thick, you’ve added too much paste. You want it just thick enough so that when it’s frozen solid, you can easily break off a piece. And make sure you’re freezing the bag on a flat surface.
Serving ideas
I love pairing this dish with fresh kachumber (diced onions, tomatoes, and cucumbers tossed together with lemon juice), sometimes raita as well, and always warm, fresh chapati/roti or naan. Steamed rice also works great.
If you try this recipe, please drop a review and comment below, I'd love to hear from you!
Happy cooking – Nelo
Bhindi Chicken (Okra and Chicken)
Ingredients
- 8 tablespoons cooking oil - divided
- 1 pound (500 g) okra - aka bhindi or ladyfinger, cut into bite-size pieces (Note A)
- 1 tablespoon garlic paste
- 3 medium tomatoes - finely chopped. Use Roma tomatoes
- 2 small green chilies - finely chopped, adjust quantity to spice preference (Note B)
- 1 teaspoon cumin powder - aka ground cumin
- ¾ teaspoon kashmiri chili powder
- ¼ teaspoon turmeric powder - aka ground turmeric
- 1 teaspoon tomato paste - canned (Note C)
- 1 tablespoon kasuri methi - aka dried fenugreek leaves
- 1.25 teaspoons salt - divided
- 1 teaspoon black pepper powder - aka ground black pepper
- 1 pound (500 g) boneless chicken - cut into bite-size pieces
- ¼ cup ginger - finely julienned
- 1 tablespoon lemon juice - or lime juice
- some fresh cilantro - aka coriander, finely chopped, for garnishing
Instructions
- Start by heating 4 tablespoons of cooking oil in a wide pan over medium-hight heat. Once the oil is hot, add the cut okra/bhindi. Sauté the okra until it's no longer slimy, about 6-8 minutes. Remove the okra from the pan, set it aside.
- Let the pan cool down a bit, then add the remaining 4 tablespoons of oil to the same pan over low heat. Add the garlic paste and sauté for a few seconds. Then add the chopped tomatoes and green chilies. Stir everything together, cover the pan, and let it cook for 10-15 minutes or until the tomatoes are fully softened. Mash the tomatoes a few times as you go.
- Next, mix in the cumin powder, Kashmiri chili powder, turmeric powder, tomato paste, kasuri methi, salt, and black pepper powder. Add 3 tablespoons of water to keep the spices from burning. Keep cooking and stirring on low heat until the oil starts to separate from the mixture.
- Turn the heat up to high, add the chicken pieces to the pan, and stir until its color changes. Add ⅓ cup of water, cover the pan, and let the chicken cook through on low heat for about 10-15 minutes. Stir occasionally.
- After the chicken is cooked, put the cooked okra back into the pan along with half the mentioned quantity of julienned ginger and the lemon or lime juice. Cook everything together for an additional 3-4 minutes, or until the okra is heated through.
- Garnish with chopped fresh cilantro and the remaining julienned ginger. Serve with roti/chapati, naan, paratha, tortillas, or rice, and enjoy!
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