Majida Rashid
While there are various languages and dialects spoken in Pakistan, the teaching of Urdu and English in schools is one common practice throughout the country. Another commonality is that Pakistani women, in general, take pride in cooking. Most of them prepare daily meals, whether they are working outside the house or not.
Additionally, every city has its special food that is prepared only in the street. They can come in handy when or if guests arrive unexpectedly. Food sold in kiosks could be more popular than big restaurants.
At times, however, you may need to prepare food in a hurry because you haven’t much time. In such cases, chicken is favored because it cooks faster than beef or lamb. Below is a basic recipe for such an occasion.
Tomatoes used in this recipe can be substituted with yogurt. Some cooks use a combination of tomatoes and yogurt. Though I prefer using either yogurt or tomatoes because their combination can overpower other flavors.
I have suggested sauteing the onions and chicken. This dish can also be prepared with a little variation. To do so, put all the ingredients, except oil, together in a pot. Cover it and let it simmer over medium heat, stirring occasionally. There can be a lot of liquid.
Uncover the pan after the chicken is tender, increase the heat to medium high and stir from time to time until the liquid is dried. Then add the oil and fry it further, stirring continuously.
Some cooks, depending on the region they come from, add garam masala together with other spices. I prefer to add garam masala and chopped coriander at the end, as indicated below. Otherwise, garam masala overpowers the flavor.
When it comes to garam masala, I prefer to use Pakistani not only because I am used to it but it’s also milder in flavor than the ones sold from other south Asian countries.
Ingredients
1/4 – 1/2 cup olive oil
1 medium-sized chicken, skinned
1 large onion, finely chopped
3-5 garlic cloves, peeled and crushed
Salt to taste
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon each of ground coriander and cumin seeds
1 chopped green chili, optional
2-3 large tomatoes, diced OR 3/4 cup full-fat yogurt
1/4 – 1/2 teaspoon garam masala, any Pakistani brand
3/4 cup chopped fresh coriander leaves
Directions
Heat the oil in a pan.
Sauté the onions until golden brown.
Mix in the garlic and fry for a minute.
Add the chicken and increase the heat so the juices are sealed in the chicken.
Stir in the salt, turmeric and chili powder along with ground coriander and cumin seeds.
Sauté the chicken until its color changes and all the juices are dried. Stir in the green chili, if using.
Mix in the tomatoes or yogurt, lower the heat and cover the pan. Let it simmer, stirring from time to time, until the liquid is dried and the chicken is tender and thick gravy is formed. Water can be added if thinner gravy is desired. Cook the chicken for further 10-minutes after adding the water so the liquid absorbs the flavors.
Reserve a little coriander for the garnish and sprinkle the remaining over the chicken.
Cover and simmer, over low heat, without stirring, for 5 minutes.
Pinch the garam masala between the thumb, index and the middle finger.
Remove the lid and sprinkle the garam masala over the chicken.
Cover the pan, turn off the heat right away and let stand for 10-15 minutes before serving.
To serve:
Carefully transfer the chicken onto a serving dish. I usually use a white platter because the food looks better in it.
Sprinkle with the reserved coriander and serve with rice, naan or home-made roti, which is similar to Mexican tortilla, but it’s made with wheat flour, water and salt. Many Indian and Pakistani stores sell freshly made roti every day. Plain yogurt along with simple salad is also served with this dish.
Additionally, every city has its special food that is prepared only in the street. They can come in handy when or if guests arrive unexpectedly. Food sold in kiosks could be more popular than big restaurants.
At times, however, you may need to prepare food in a hurry because you haven’t much time. In such cases, chicken is favored because it cooks faster than beef or lamb. Below is a basic recipe for such an occasion.
Tomatoes used in this recipe can be substituted with yogurt. Some cooks use a combination of tomatoes and yogurt. Though I prefer using either yogurt or tomatoes because their combination can overpower other flavors.
I have suggested sauteing the onions and chicken. This dish can also be prepared with a little variation. To do so, put all the ingredients, except oil, together in a pot. Cover it and let it simmer over medium heat, stirring occasionally. There can be a lot of liquid.
Uncover the pan after the chicken is tender, increase the heat to medium high and stir from time to time until the liquid is dried. Then add the oil and fry it further, stirring continuously.
Some cooks, depending on the region they come from, add garam masala together with other spices. I prefer to add garam masala and chopped coriander at the end, as indicated below. Otherwise, garam masala overpowers the flavor.
When it comes to garam masala, I prefer to use Pakistani not only because I am used to it but it’s also milder in flavor than the ones sold from other south Asian countries.
Basic Chicken Curry
(Serves 3-4)Ingredients
1/4 – 1/2 cup olive oil
1 medium-sized chicken, skinned
1 large onion, finely chopped
3-5 garlic cloves, peeled and crushed
Salt to taste
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon each of ground coriander and cumin seeds
1 chopped green chili, optional
2-3 large tomatoes, diced OR 3/4 cup full-fat yogurt
1/4 – 1/2 teaspoon garam masala, any Pakistani brand
3/4 cup chopped fresh coriander leaves
Directions
Heat the oil in a pan.
Sauté the onions until golden brown.
Mix in the garlic and fry for a minute.
Add the chicken and increase the heat so the juices are sealed in the chicken.
Stir in the salt, turmeric and chili powder along with ground coriander and cumin seeds.
Sauté the chicken until its color changes and all the juices are dried. Stir in the green chili, if using.
Mix in the tomatoes or yogurt, lower the heat and cover the pan. Let it simmer, stirring from time to time, until the liquid is dried and the chicken is tender and thick gravy is formed. Water can be added if thinner gravy is desired. Cook the chicken for further 10-minutes after adding the water so the liquid absorbs the flavors.
Reserve a little coriander for the garnish and sprinkle the remaining over the chicken.
Cover and simmer, over low heat, without stirring, for 5 minutes.
Pinch the garam masala between the thumb, index and the middle finger.
Remove the lid and sprinkle the garam masala over the chicken.
Cover the pan, turn off the heat right away and let stand for 10-15 minutes before serving.
To serve:
Carefully transfer the chicken onto a serving dish. I usually use a white platter because the food looks better in it.
Sprinkle with the reserved coriander and serve with rice, naan or home-made roti, which is similar to Mexican tortilla, but it’s made with wheat flour, water and salt. Many Indian and Pakistani stores sell freshly made roti every day. Plain yogurt along with simple salad is also served with this dish.
