7 Pakistani Chicken Recipes for Weeknights

This roundup sums up my favorite Pakistani chicken recipes on the blog These past few months, I have been craving chicken all the time, and so turn to these dishes often. They are flavorful and easy-to-follow recipes that are perfect for beginner cooks.

Most of these recipes require less than one hour of cooking time, making them ideal for weekdays. Check out more weeknight recipe ideas here.

For more inspiration on how to prepare chicken the Pakistani way, check out Fatima Cooks, Mirchi Tales, and Tea for Turmeric.

Boneless Chicken Recipes

These boneless Pakistani chicken recipes are great for busy weeknights. They require standard Pakistani pantry items that are not difficult to source; and come together in an hour or less. If you are looking for a lighter masala base that doesn't use tomatoes, give the Boneless Chicken Hara Masala a try!

1

Boneless Chicken Karahi

Chicken karahi maybe Pakistan's national dish. If you are missing Pakistani food, this recipe for an easy boneless chicken karahi is a great place to start.

Check out this recipe

2

Ginger Chicken

Pakistani ginger chicken is a classic dish that is perfect for an easy and flavorful weeknight dinner, and sharing with friends.

Check out this recipe

3

Boneless Chicken Achari

Chicken achari is a delicious, sharply flavored main that will add a lot of color to your dinner table. The recipe may come together in less than 40 minutes but it’s elevated enough to serve to guests.

Check out this recipe

4

Boneless Chicken Hara Masala (Chicken in Cilantro-based Yogurt Sauce)

A perfect weeknight dish, chicken hara masala is a Pakistani classic that derives its flavor from cilantro, green chilies, garlic and ginger.

Check out this recipe

Bone-in Chicken Recipes

I love preparing bone-in chicken when I have the time. I find it so much more full of flavor. If you have a little bit more time, I would highly recommend these recipes. They are easy to follow, and perfect for sharing with family and friends.

For the Kali Mirch Chicken Karahi, we get the "karahi cut," which is getting a skinless whole chicken cut into 15-17 pieces.

5

Kali Mirch Chicken Karahi (Black Pepper Chicken)

A delicious roadside chicken karahi that derives it flavor not from tomatoes but a generous helping of black pepper, ginger, coriander powder and yogurt.

Check out this recipe

6

Chicken Tikka

A Pakistani classic, my uncle's recipe for chicken tikka may require few ingredients but is rich on flavor.

Check out this recipe

7

Baked Chicken Drumsticks

These easy to prepare baked chicken drumsticks derive their flavor from a delicious punchy yogurt marinade.

Check out this recipe

Kali Mirch Chicken Recipe (Black Pepper Chicken)

A delicious roadside chicken karahi that derives it flavor from a generous helping of black pepper, ginger, coriander powder and yogurt.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Indian, Pakistani Cuisine

Servings 6 people

Equipment

• 1 wok or karahi

Ingredients

  

• ½ cup neutral oil canola/sunflower/vegetable
• 1 teaspoon crushed garlic
• 2 pounds (~1 kg) whole chicken cut in small parts
• 2 teaspoon salt or to taste
• 1 medium yellow onion thinly sliced in half rings
• 2 teaspoon crushed ginger
• 1 teaspoon cumin powder
• 2 teaspoon coriander powder
• 1 tablespoon black pepper
• ½ cup full-fat yogurt
• ⅛ teaspoon garam masala powder for garnish (optional)
• 1- inch ginger julienned for garnish (optional)
• 2 bird's eye chiles thinly sliced for garnish (optional)

Instructions

 

• Heat oil in a wok or karahi and add crushed garlic. Fry on low heat for 30 seconds or until fragrant.
• Increase heat to high, and add chicken and salt. Sear until no longer pink.
• Add crushed ginger, sliced onion and ½ cup of water. Bring to boil, then lower to simmer. Cook uncovered until the chicken is tender and most of the water has evaporated, about 25-30 minutes.
• Add yogurt, cumin powder, coriander powder and black pepper. Stir continuously on medium heat for about 5-7 minutes or until the chicken is well-coated in spices and the oil begins to separate from the dish.
• Remove from heat. Garnish with julienned ginger, chili and a pinch of garam masala powder. Serve with roti or naan.

Notes

Feel free to reduce the amount of oil used. I used a generous ½ cup because that way the dish hits closer to the roadside karahi flavor I love but it's perfectly fine to just use ⅓ or even ¼ cup of any neutral oil.