Who is your favorite pakistani

Pakistani Chicken Curry (Peshawari Chicken Karahi)

  • Step 1/4

    • onion
    • 2 toesgarlic
    • 15 gginger
    • tomatoes
    • 1 teaspoonblack peppercorn
    • 1 teaspoonCoriander seeds
    • 1 teaspoonCumin seeds
    • Cutting board
    • knife
    • Mortar and pestle

    Peel the onion and cut into thin slices. Peel and finely chop the garlic and ginger. To dice tomatoes. Crush black peppercorns, coriander seeds and cumin seeds in a mortar and grind finely.

  • Step 2/4

    • 500 gChicken breast fillets (boned)
    • 1½ tspChilli flakes
    • 1½ tspsalt

    Heat a wok over medium heat. Sweat the onions until they are translucent. Add the chicken breast fillets, garlic, ginger, chilli flakes, ground spices and salt and simmer for approx. 5 minutes. Add diced tomatoes and cook for another 10 minutes.

  • Step 3/4

    Add yoghurt and simmer for another 5 minutes.

  • Step 4/4

    • 2 tbspunsalted butter
    • 1 teaspoonGaram Masala
    • lemon
    • 10 gcoriander
    • Naan bread (for serving)

    Finally add butter, garam masala, lemon juice and fresh coriander. Simmer on low to medium heat for approx. 5 minutes. Serve hot with naan bread, roti or raita. Good Appetite!