Pakistani chicken stew uses yogurt's lactic acid to tenderize meat in 30 minutes—what Western marinades take 4 hours to achieve.
Chicken Stew
Dive into the vibrant world of Pakistani cuisine with this mouthwatering chicken stew, bursting with flavor! Infused with zesty ginger, aromatic garlic, and creamy yogurt, this dish is a cozy hug in a bowl, while a touch of chili paste adds just the right kick. Perfect for a comforting family meal, this stew will have everyone asking for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This Pakistani chicken stew traces back to 1947's Partition chaos when Punjabi refugees fleeing to Karachi merged their rich yogurt-braised techniques with Sindhi tomato-forward cooking—what emerged was a cross-border comfort food that's basically the subcontinent's answer to coq au vin, except it'll actually warm your soul instead of just your pretentious dinner party conversation.
Regional Twist
In Lahore's old city, they double the butter and add dried plums with the tomato paste, creating a sweet-savory depth that transforms this humble stew into proper Mughlai royalty.
📝 Ingredients
Shopping List
- 1 tbsp (15 ml) chili paste
- 2 tbsp (30 ml) cilantro
- 3 pieces onions
- 1 tbsp (15 ml) tomato paste
- 1 cup (237 ml) yogurt
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- butter (to taste)
- 1 ½ kg chicken
- cumin (to taste)
- curry powder (to taste)
- garlic (to taste)
- ginger (to taste)
- green bell pepper (to taste)
- green chili peppers (to taste)
- oil (to taste)
- pakistani spice mix (to taste)
- paprika (to taste)
- salt (to taste)
- turmeric (to taste)
👨🍳 Instructions
- 1
Melt butter and oil in a pot over medium heat.
- 2
Add chopped onions and sauté until translucent.
- 3
Blend onions with spices and yogurt until smooth.
- 4
Add the chicken pieces and cook on high heat until browned.
- 5
Stir in minced garlic, grated ginger, chili paste, and tomato paste.
- 6
Add the blended mixture to the pot and mix well.
- 7
If desired, add green chili peppers for heat.
- 8
Cover and simmer on low heat for 30 minutes.
- 9
Garnish with chopped green bell pepper and cilantro before serving.
💡 Pro Tips
- ✓Brown chicken pieces at 400-450°F surface temperature (medium-high heat) for 3-4 minutes per side to develop Maillard reaction compounds that create deep flavor through amino acid and sugar caramelization.technique400-450°F surface temp
- ✓Bloom whole spices (cumin, curry powder) in the hot oil for 30-60 seconds before adding wet ingredients to activate fat-soluble flavor compounds and increase aromatic intensity by 200-300%.technique30-60 seconds
- ✓Temper the yogurt by whisking 2-3 tablespoons of hot cooking liquid into it before adding to prevent curdling, as direct heat above 180°F breaks yogurt's protein structure.technique180°F threshold
- ✓Maintain simmering temperature at 185-190°F during the 30-minute braise to break down collagen into gelatin without overcooking the meat proteins.timing185-190°F
- ✓Use a 2:1 ratio of oil to butter when sautéing to raise butter's smoke point from 350°F to approximately 400°F while retaining butter's flavor compounds.ingredient2:1 oil to butter ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Pakistani chicken stew uses yogurt's lactic acid to tenderize meat in 30 minutes—what Western marinades take 4 hours to achieve.
Chicken Stew
Dive into the vibrant world of Pakistani cuisine with this mouthwatering chicken stew, bursting with flavor! Infused with zesty ginger, aromatic garlic, and creamy yogurt, this dish is a cozy hug in a bowl, while a touch of chili paste adds just the right kick. Perfect for a comforting family meal, this stew will have everyone asking for seconds!
The Story
This Pakistani chicken stew traces back to 1947's Partition chaos when Punjabi refugees fleeing to Karachi merged their rich yogurt-braised techniques with Sindhi tomato-forward cooking—what emerged was a cross-border comfort food that's basically the subcontinent's answer to coq au vin, except it'll actually warm your soul instead of just your pretentious dinner party conversation.
Regional Twist
In Lahore's old city, they double the butter and add dried plums with the tomato paste, creating a sweet-savory depth that transforms this humble stew into proper Mughlai royalty.
📝 Ingredients
Shopping List
- 1 tbsp (15 ml) chili paste
- 2 tbsp (30 ml) cilantro
- 3 pieces onions
- 1 tbsp (15 ml) tomato paste
- 1 cup (237 ml) yogurt
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- butter (to taste)
- 1 ½ kg chicken
- cumin (to taste)
- curry powder (to taste)
- garlic (to taste)
- ginger (to taste)
- green bell pepper (to taste)
- green chili peppers (to taste)
- oil (to taste)
- pakistani spice mix (to taste)
- paprika (to taste)
- salt (to taste)
- turmeric (to taste)
👨🍳 Instructions
- 1
Melt butter and oil in a pot over medium heat.
- 2
Add chopped onions and sauté until translucent.
- 3
Blend onions with spices and yogurt until smooth.
- 4
Add the chicken pieces and cook on high heat until browned.
- 5
Stir in minced garlic, grated ginger, chili paste, and tomato paste.
- 6
Add the blended mixture to the pot and mix well.
- 7
If desired, add green chili peppers for heat.
- 8
Cover and simmer on low heat for 30 minutes.
- 9
Garnish with chopped green bell pepper and cilantro before serving.
💡 Pro Tips
- ✓Brown chicken pieces at 400-450°F surface temperature (medium-high heat) for 3-4 minutes per side to develop Maillard reaction compounds that create deep flavor through amino acid and sugar caramelization.technique400-450°F surface temp
- ✓Bloom whole spices (cumin, curry powder) in the hot oil for 30-60 seconds before adding wet ingredients to activate fat-soluble flavor compounds and increase aromatic intensity by 200-300%.technique30-60 seconds
- ✓Temper the yogurt by whisking 2-3 tablespoons of hot cooking liquid into it before adding to prevent curdling, as direct heat above 180°F breaks yogurt's protein structure.technique180°F threshold
- ✓Maintain simmering temperature at 185-190°F during the 30-minute braise to break down collagen into gelatin without overcooking the meat proteins.timing185-190°F
- ✓Use a 2:1 ratio of oil to butter when sautéing to raise butter's smoke point from 350°F to approximately 400°F while retaining butter's flavor compounds.ingredient2:1 oil to butter ratio