Chicken curry is specially famous in Pakistan and India before 17th century. We use to cook this famous dish on arrival of guests and on jovial occasions at our home. This simple yet so delicious dish is the combination of meat specially chicken, vegetables along with good combination of powdered spices. I love to eat this chicken curry with rotti (wheat flat bread) and naan. It also make good combination with boiled rice. My sister use to have this combination always.

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History of chicken gravey:

Curry chicken or chicken ka salan has quite old and famous in history. In old subcontinent people use to make chicken curry for special occasions and for their guests with domesticated chicken or fowl that grow at their homes. when British merchants came to subcontinent it became popular among Britain too. They were already use to make stew with more or less same ingredients but the specially liked the taste or Indian curry powder mix.

Curry word is derivation of tamil word “kari’ that means masala or salan/gravy. The term curry used by Indian merchants. British liked the spices and wanted to take this taste to Britain in the form of powder. Curry powder consist different dried spices mix mainly red chili, turmeric, cumin, coriander, black pepper and curry leaves(optional). we make this delicious chicken curry with dried spices powder and some other few ingredients like onion, garlic, ginger and tomato. All these ingredients when cook with water and oil definitely satisfy our taste buds.

We can prepare chicken curry in very less time and effort but this gracefully satisfy taste buds on dining table of whole family.

Ingredients of chicken curry:

This chicken curry requires few basic ingredients, chicken, vegetables and spices, but addition of yogurt give it a twist.

Chicken:

We usually take small pieces of chicken like we can make 12 pieces of 1kg chicken meat. This chicken meat is skinless with bones. I prefer to use small size chicken like 1 to 1.5 kg is enough. Biggest chicken will make this old fashion chicken ka salan bland.

Vegetables:

We use simple and easily available vegetables like onion, tomatoes, garlic, garlic, fresh calintro and some fresh green chilies. These vegetables are usually basic ingredients of all Pakistani and Indian gravy recipes. I prefer to use tomatoes with out peels. Here I am sharing a simple tip to remove peels of tomatoes easily.

Tip for peeling tomatoes
Just cut tomatoes into half and put to make masala with onions and garlic. When all ingredients get tender, just remove peels of tomatoes with the help of fork.

Garlic and ginger can be used as fresh as well as dried form. I prefer fresh paste.We use chopped green calintro and green chillies for garnishing.

Spices:

Spices for making this Pakistani chicken curry or chicken shorba recipe are simple and basic. Ground spices are salt, red chilli powder, turmeric powder, cumin powder, coriander powder. Black papercorn powder, garm masala powder kasuri methi (dried fenugreek) powder are optional. Kasuri methi sprinkle gives very special fragrance to your gravy. I prefer simple old style chicken shorba.

We can use whole spices like cloves, black peppercorn, bay leaves and green cardamom. There wholebspices are optional and give mature taste to your chicken curry.

yogurt:

This special ingredient give a little tangy taste and due to this ingredient chicken loses its typical annoying smell too. This ingredient is optional.

We use oil for bhunai and water for making curry.

How to make chicken curry in Pakistani style:

People in early 1900’s use to cook chicken curry in mud utensils for at least 3-4 hours with garlic, potatoes, onions and other Indian dried spices. Mud pottery give different type of flavour to food.

In this moderen and fast era we use pressure cooker that greatly reduces cooking time.

Here I am sharing a quick and easy recipe for this famous chicken curry. This recipe is my mom’s special recipe. she use to cook it so delicious and flavorful.

How to get perfect shorba or curry?

We must use balanced quantities of tomatoes, onions, garlic cloves fresh coriander and fresh green chillies. Use of alot of onions give sweetness to your curry. Too many garlic make this shorba extra thick.

This chicken shorba or curry is specially characterized by thick and smooth consistancy of gravy without any lumps or tomato chunks. We must nicely blend onion, garlic, ginger and tomatoes. It must not too thick or too runny and perfect yellow colour. I love perfect colour of gravy.

The spices mix should be in moderate quantity to make it warm and satisfying.

Presentation suggestion for famous chicken curry Pakistani:

This simple mom’s recipe of chicken shorba is always special and satisfying.

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5 from 1 vote

Chicken shorba recipe Pakistani, Chicken curry recipe

We take medium sized chicken that is usually 12 pieces of 1.5kg chicken. this chicken cook with vegetables, oil and dried Indian spices.

Course Main Course

Cuisine Indian, Pkistani

Keyword chicken, chicken curry, chicken recipe, curry, easy chicken recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings 4

Calories 250kcal

Equipment

pressure cooker

Ingredients

1 kg whole chicken cut in to 12 pieces
⅓ cup oil
200 g tomatoes medium sized
150 g onion large sized
5-7 cloves garlic
1 tsp ginger freshly ground is better option.
1 tsp salt
1 tsp red chili powder
½ tsp turmeric powder
2 tsp coriender powder
1 tsp cumin powder
3 tbsp fresh yogurt optional
1 liter water
fresh coriender and chopped green chili for garnish (optional)

Instructions

Frying of chicken

Take oil in and let it warm.Add chicken pieces with salt and fry till chicken changes its color to golden
Remove the chicken from oil after frying.

preperation of gravy masala:

Add tomato onion and garlic cloves in same oil in which we fried our chicken. Give it a little stir. Now add red chili powder, termeric powder and water. Cook in preesure cooker for 5min.

bhunnai of gravy masala.

After 5 minutes remove the pressure and now blend onion tomato garlic to farm thick paste.
When oil starts seprating add chicken, cumin powder, coriander powder and ginger paste, fresh calintro and yogurt.
Now do bhunnai for 10 minutes.

Preperation of chicken curry

After 10 minutes add remaining water and close the pressure cooker for 5 minutes.
Now after 5 min turnoff the flame and release pressure and let it settle.
Dish out in serving dish and garnish it with chopped red chilii and freshly chopped coriander. serve hot with chapati or rice.