Name: Karhai ginger chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Cuisine: Pakistani
Ingredients: 1 tbsp unsalted butter; salt, to taste; 5 cm/2-inch piece ginger, peeled and cut into julienne; handful of coriander (cilantro) leaves, chopped; 2 green chillies, finely chopped; ½ tsp freshly ground black pepper; ¼ tsp ground turmeric; 2 tbsp plain yogurt; ½ tsp red chilli powder; 200 g/7 oz chicken breast cut into 5cm/2-inch chunks; 1 tsp each of garlic purée and grated ginger; 1 tbsp tomato purée; 2 large tomatoes, finely chopped; 2 tbsp vegetable oil; 1 tsp cumin seeds; 10 mint leaves, chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

On the days I was greeted with the hot citrus tang of fresh ginger from my grandmother’s garden as it was sliced artfully into julienne pieces, I knew I was getting Pakistani-style ginger chicken for supper. This is a dish that is found in every restaurant and home in Pakistan and is simple and quick to make, with bursts of raw ginger added at the end for a fresh finish. Serve with a daal and rice – and you can substitute chicken with boneless duck or turkey for a fuller flavour.