Best 3 Pakistani Style Chicken Breast Recipes
Experience the tantalizing flavors of Pakistan with our collection of delectable chicken breast recipes. Indulge in the richness of "Chicken Karahi," a sizzling dish featuring succulent chicken simmered in a vibrant blend of spices, tomatoes, and green chilies. Embark on a culinary adventure with "Chicken Korma," a creamy and aromatic curry that showcases the perfect balance between tangy and nutty flavors. Discover the magic of "Chicken Biryani," a flavorful rice dish layered with tender chicken, fragrant spices, and aromatic saffron. Satisfy your cravings with "Chicken Tikka," succulent chicken pieces marinated in yogurt and spices, grilled to perfection. And don't miss out on "Chicken Haleem," a hearty and comforting stew made with chicken, lentils, and a medley of spices. Each recipe offers a unique taste of Pakistani cuisine, promising an unforgettable culinary journey.
Check out the recipes below so you can choose the best recipe for yourself!
PAKISTANI-STYLE ROAST CHICKEN THIGHS
Juicy, savory, Pakistani-style chicken thighs that come out perfectly tender.
Provided by ToffeeSmiles22
Categories World Cuisine Recipes Asian Pakistani
Time 5h
Yield 8
Number Of Ingredients 14
Steps:
- Place chicken thighs in a bowl. Season with lemon juice, ketchup, garlic powder, onion powder, coriander, cumin, garam masala, brown sugar, chile powder, paprika, sage, and mint. Mix well. Use clean hands to rub the seasoning on top of and underneath the skin of the chicken thighs.
- Cover the bowl with aluminum foil and let marinate in the refrigerator, 4 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray. Spread chicken over the bottom.
- Bake in the preheated oven until tender and juicy, about 45 minutes.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 5.5 g, Cholesterol 95.3 mg, Fat 17.8 g, Fiber 1.4 g, Protein 20.3 g, SaturatedFat 5 g, Sodium 131.8 mg, Sugar 2.4 g
PAKISTANI STYLE CHICKEN BREAST
Every time my mother throws a party, she always makes chicken breasts on the grill. But the best part is that when the weather isn't appropriate, we bake this too. I love this my mom's recipe but now that I'm older, I made a few changes. It take about an hour and half or two hours, it depends.
Provided by khursheedhuma
Categories Chicken Breast
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large shallow bowl, mix yogurt, chili powder, garam masala, melted butter, hot sauce, garlic powder, onion paste, ginger paste.
- Mix them good, and then marinate the chicken breast with this.
- Put in fridge for one hour to marinate.
- Preheat oven to 335°F.
- Lay the breast on foil or oven safe tray and bake for about one hour- two hours or until you think it is done.
- When done, Serve hot!
- Add more butter if you like, I prefer more butter.
Nutrition Facts : Calories 510.8, Fat 30.5, SaturatedFat 12, Cholesterol 166.1, Sodium 345.9, Carbohydrate 10, Fiber 2.2, Sugar 3.8, Protein 48.4
NEPALI CHICKEN (PAKISTANI STYLE)
My mother's own modified version of the classic Nepali dish. Serve as lunch or dinner, with or without gravy and ingredients you might just have in your fridge.
Provided by WannabeChefMV
Categories Curries
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate the chicken mixing your pieces with 1 Tablespoon yougurt, 1 Teaspoon garlic paste or chopped, and salt+pepper.
- Place this mixture in a fridge for 30 minutes.
- Chop Onions, Capsicums and 1 tomato in cubes. Pour 1 tablespoon cooking oil in a pan with lid, fry these vegetables on low heat for 30 minutes.
- Add a pinch of pepper and cover the pan for best "steamed" results. Leave these on heat and proceed to the next steps.
- After the chicken is marinated, fry it to a golden brown. Drain and leave aside.
- In another pan, heat a tablespoon of cooking oil, fry 1 peeled, deseeded and slightly crushed tomato.
- After 1 minute, add 1 teaspoon garlic paste or chopped garlic, 1/2 teaspoon cumin seeds, and 1 teaspoon corriander powder. Fry this mixture for at least 5 minutes.
- Add 3 tablespoons of yogurt. If you like a lot of gravy, then you can add more yogurt. But if you prefer dry chicken, then 3 is enough.
- Add your already fried chicken to this mixture.
- Let this cook until the oil appears on the edges of the pan or when gravy thickens.
- Now add this cooked mixture on top of the bed of onions, capsicums and tomatoes in the other pan which is already on low heat. No need to mix everything.
- You're done. Serve with boiled white rice.
Nutrition Facts : Calories 939, Fat 68, SaturatedFat 16.5, Cholesterol 232, Sodium 1402, Carbohydrate 21.1, Fiber 5.1, Sugar 12, Protein 60.9
Tips:
- To ensure the chicken is tender and juicy, marinate it for at least 30 minutes before cooking.
- Use a thick yogurt for the marinade, as this will help to tenderize the chicken and prevent it from drying out.
- If you don't have a tandoor oven, you can cook the chicken in a preheated oven at 400°F for 20-25 minutes, or until cooked through.
- Serve the chicken with a side of naan bread, rice, or salad.
- To make the chicken even more flavorful, you can add a few drops of lemon juice or lime juice to the marinade.
Conclusion:
Pakistani-style chicken breast is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a flavorful yogurt sauce and then cooked in a tandoor oven or oven. The result is a tender and juicy chicken that is full of flavor. Serve the chicken with a side of naan bread, rice, or salad for a complete meal.
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