[Quick Facts]
Main Ingredients: Boneless chicken breasts, yoghurt, various Pakistani spices
Time Required: 1 hour 30 minutes
Serves: 6

Ingredients:

  • 2 pounds (908 grams) of boneless Chicken breasts
  • ¼ cup of Plain Yogurt
  • 3 teaspoons of minced Ginger (Adrak)
  • 3 teaspoons of crushed Garlic (Lehsan)
  • ¼ teaspoon of White Pepper
  • ¼ teaspoon of Cumin Powder (Pisa Zeera)
  • ¼ teaspoon of Mace (Jalaotri)
  • ¼ teaspoon of Nutmeg (Jaifal)
  • ¼ teaspoon of Green Cardamom Powder (Ilaichi Powder)
  • ¼ teaspoon of Red Chilli Powder (Pisi Lal Mirchain)
  • ¼ teaspoon of Turmeric Powder (Pisi Haldi)
  • 3 tablespoons of Lemon Juice
  • Melted Margarine for basting
  • 4 tablespoons of Vegetable Oil

    • Ingredients for gravy:

  • 2 pounds (908 grams) of chopped Tomatoes
  • 10 ounces (283 grams) of Tomato Puree
  • 2 teaspoons of Ginger Paste (Pisi Adrak)
  • 2 teaspoons of Garlic Paste (Pisa Lehsan)
  • 1 tablespoon of Red Chilli Powder (Pisi Lal Mirch)
  • 2 teaspoons of finely chopped Green Chillies (Hari Mirch)
  • 2 teaspoons of Cloves (Loung)
  • 8 Green Cardamoms (Choti Ilaichi)
  • 2 teaspoons of Ginger (Adrak)
  • 1 teaspoon of Fenugreek
  • 5 ounces (142 grams) of Tomato Paste
  • Salt to taste
  • 3 tablespoons of Butter
  • 2/3 cup of Cream
  • Honey to taste

    • Instructions:

    (1) Whisk together all of the ingredients (not the gravy ingredients) in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350؛F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.

    (2) While doing this, make the gravy. Deseed and chopped green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick gravy. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the gravy tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.

    Related Reading:

    Cooking in Lahore - PakistanProvides a variety of recipes. Authentic food served in Pakistani homes. Proceeds from sale of this book were used to provide financial aid for Pakistani girls in local colleges.
    Simply More Indian: More Sweet and Spicy Recipes from India, Pakistan and East AfricaSimply More Indian: More Sweet and Spicy Recipes from India, Pakistan and East Africa

    Delicious recipes from Rawji's renowned Indian cooking classes.

    With its exotic aromas and complex flavors, Indian cuisine is among the... Read More >

    East/West Kitchen: Pakistani Recipes from the Punjab