Fiery Pakistani Chicken

INGREDIENTS

500g chicken fillet, cubed Optional: 2-3 boney pieces of chicken like necks/backs/wings2 tablespoons shan nihari masala 1 teaspoon salt 1 teaspoon Kashmiri chilli powder 1 teaspoon dhana jeera½ teaspoon arad (Turmeric) 1 teaspoon Garlic and ginger paste, fresh
2 medium onions, sliced fine½ cup oilghee (Clarified butter)Fresh red chillies, to taste1 teaspoon somph seeds1 teaspoon whole jeera
Liquidise:2 large tomatoesA slice of red pepperPinch of sugar500ml water1 tablespoon cornflour mixed in a small cup of water
Optional: 4 medium potatoes, cut fried and seasoned well- add last

Garnish: Lemon slices More sliced chillies Fresh greensFried onionSprinkle of dried cilantro

METHOD

Marinate chicken in spices for 15 minutes.
Heat oil and ghee (Clarified butter) and fry the onions with jeera and somph until golden.Add in chicken and cook on high until masala starts to catch.
Deglaze with liquidised mixture.Taste at this point and add salt and lemon to taste.Bring to boil, then simmer on low until well blended and ghee (Clarified butter) starts to surface.
Cold smoke now if desired - instructions can be found in our Portuguese chicken strips recipe.
Finally add in your fried potatoes and garnish as you please.Serve hot with naan or garlic rolls.🔥

INFO & TIPS

This was sensational... Perfect for the cold weather alhamdulillah.

POSTED ON

04 Apr 2025

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