This ginger chicken is one of my absolute favorite Pakistani dishes. I've been making it for 15 years now, and it never fails to amaze. Tastes incredibly delicious, with the ginger flavor coming through in a warm, aromatic way without being sharp or pungent.
Some people might look at my recipe and think the amount of ginger is absurd. And I agree. It’s way more ginger than I’d normally ever put in any dish. But stick with me, trust the process.
The ginger goes into the oil right at the very beginning, and that takes away the sharp, peppery bite you get from fresh ginger. Frying it also breaks down the fibrous texture, so the ginger almost melts into the curry.
The cooking process is easy and straightforward. I fry the julienned ginger, like I mentioned, along with chilies. Then I add in tomatoes and garlic and let everything cook down until the liquid reduces before adding in chicken. In go a few spices and some yogurt. Once the chicken is cooked through, I finish it off with cilantro and some lemon juice.
I like my ginger chicken on the thicker side, kind of like chicken karahi. But if you prefer, you can splash in a little water and thin it out. Just don’t go overboard, or you’ll water down all those flavors.
This one is so simple to make that it'll become part of your weeknight rotation. And yet so ridiculously tasty, you’ll want to keep this recipe in your back pocket for dawats.
Pre-cooking notes and tips
- I almost always use for Roma or plum tomatoes when cooking desi food. Some sweeter tomato varieties just don’t work as well. You want a little acidity to keep the flavors bright and balanced. Make sure your tomatoes are ripe and deep red for the best flavor. If they’re not quite there yet, I'd add a teaspoon or two of tomato paste (not puree) to give the flavor a little boost.
- Ginger paste is not a substitute for fresh ginger in this recipe. Fresh ginger is the star ingredient, and the recipe just won’t turn out the way it’s meant to with paste.
- I use boneless chicken and prefer thighs over breasts, but bone-in chicken works perfectly fine too.
- The spice level in this dish is meant to be moderate, but chilies can vary a lot when it comes to heat, even within the same variety. Whether fresh or dried, their intensity depends on where they’re grown and how they’re processed. All that to say, your chilies and chili powder might pack more or less heat than mine, so think of the quantities I’ve shared as a reference and adjust to your own taste.
- You can use fresh lime juice instead of lemon, but cut back on the amount. For every tablespoon of lemon juice, use about ¾ tablespoon of lime. Lime has a sharper, more punchy tang.
- If you can find the chubby Pakistani chilies (moti mirch), use those. If not, go with whatever fresh chilies you like. I use Thai chilies or bird’s-eye chilies.
- Crushing freshly roasted cumin seeds releases their aromatic oils, while pre-ground cumin powder has already lost much of that aroma over time. I'd strongly recommend taking those extra few minutes. It really does make a noticeable difference.
Serving ideas
Just like karahi, I love serving this ginger chicken with warmed-up naan. Roti, paratha, tortillas, are other flatbread options that go well. As long as they taste neutral and don't overpower the dish's flavors.
I wouldn’t pair this chicken with rice. The thick, rich gravy is made for scooping up with bread.
You can put out kachumber and/or raita on the side. Lemon wedges, julienned ginger, and finely chopped chilies are also nice optional toppings to have on the table.
And that's a wrap!
This ginger chicken was the first recipe I ever cooked for my in-laws, and the speed at which it got devoured made me so proud and happy. You know you've got a winner when everyone goes back for seconds and then also asks for the recipe.
All that to say, this one’s a proper crowd-pleaser. If you do, I’d love to hear how it turned out. Leave your comment and rating down below.
Happy cooking ~ Nelo
Pakistani Ginger Chicken
Ingredients
- ⅓ cup regular cooking oil
- 2.5 inch piece of ginger - grab a thick piece, finely julienned (Note A)
- 3 small green chilies - chopped, I use Thai chilies, adjust to taste
- 4 medium (400 g) tomatoes - finely chopped (Note B)
- 1 teaspoon garlic paste
- 1 pound (500 g) chicken - boneless, skinless, cut into 2 to 3 inch pieces. Bone-in works too
- 1 teaspoon regular white salt - aka table salt
- ¾ teaspoon red chilli powder - adjust to taste
- ¼ teaspoon turmeric powder - aka haldi
- 1.5 teaspoons roasted and crushed cumin - aka zeera
- ¼ cup (60 g) yogurt
- 2 tablespoons milk
- 1.5 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh cilantro - aka coriander/dhaniya
Instructions
- Heat oil over medium-high heat, or medium if your burner runs hot, in a wide wok/pot. Add julienned ginger (reserve some for garnishing) and chopped green chilies. Cook for a couple of minutes or until the ginger shrinks a bit and starts releasing its aroma.
- Then add chopped tomatoes and garlic paste and cook until the liquid reduces and the oil starts to separate.
- Add chicken, salt, red chilli powder, turmeric powder and crushed cumin. Cook for 5 minutes or until the chicken is no longer pink.
- Whisk yogurt and milk together until smooth, and add the mixture to the wok/pot. Bring to a simmer, cover and reduce the heat just enough to maintain a very gentle simmer. Let the chicken cook through completely. Stir occasionally.
- If the consistency needs adjusting, add a splash of water to thin it out or let it simmer uncovered longer to thicken.
- Mix in lemon juice and garnish with reserved ginger and chopped cilantro. Taste and adjust salt, if needed. Enjoy with hot naan or roti.
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