Chicken Ginger
Prep Time
10 mins

Cook Time
25 mins

Total Time
40 mins

A quick karhai style chicken dish, with a base of tomatoes and loads of julienned ginger1

Course: Main Course
Cuisine: Pakistani
Keyword: Chicken Ginger
Servings: 4
Author: Sarah - Flour & Spice


  • 1 lb boneless chicken use more for bone in
  • 3-4 Tomatoes chopped
  • 1 heaped tsp ginger paste
  • 1 heaped tsp garlic paste
  • 1 heaped tsp red chilli powder
  • 3/4 - 1 tsp salt start w 3/4
  • 1 tsp black pepper
  • tsp Turmeric
  • tsp Coriander Powder
  • tsp Soy Sauce
  • cup oil
  • 2 tbsp butter
  • 3-4 sliced Green Chillies
  • cup julienned ginger approx 2 inch piece
  • 1 tbsp ketchup
  • tsp Garam Masala
  • cup yogurt
  • Cilantro for garnish optional


  • Slice your chicken into 1 inch strips and set aside

  • Now whisk your yogurt and leave it out near the stove to come to room temperature.

  • Put a wok on high heat

  • Add your chicken, ginger paste, garlic paste, and tomatoes to the pan

  • Cook until the water dries up and the chicken is cooked through

  • Then add the soy sauce, salt, red chillies, black pepper, turmeric, butter, and oil

  • Cook until the masala turns out a bright red hue and the oil rises above it.

  • Now gently mix in the yoghurt, green chillies, ketchup, chopped ginger (reserving some for garnish) and garam masala.

  • Reduce the heat to low and cook covered for 3-5 minutes.

  • Taste and adjust seasoning if needed. Serve with hot naan or roti