A very popular and easy Pakistani chicken dish cooked in tomatoes and spices. Serve with naan and plain yogurt.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Heat oil in a stock pot over medium heat. Add garlic and ginger; cook until fragrant, about 2 minutes. Add chicken pieces, tomatoes, salt, and red pepper flakes. Cover and cook over high heat, stirring every 5 minutes, until mixture has thickened, about 20 minutes. Add green chiles and water; cook and stir, uncovered, until water mostly evaporates, about 15 minutes more. Top with cilantro leaves.


Cook's Note:

Adjust the amounts of red pepper flakes and green chiles to make the dish more or less spicy.

Nutrition Facts

694 calories; 44.8 g total fat; 194 mg cholesterol; 782 mg sodium. 7.6 g carbohydrates; 62.7 g protein; Full Nutrition