Pakistani Chicken Curry Recipe

You know that intoxicating aroma wafting through a Pakistani kitchen? The one that hits you like a warm hug? Yep—that’s chicken curry.

Whether you're new to South Asian cuisine or craving your mom’s comfort food, this Pakistani chicken curry recipe will bring the bold, soulful flavors of Punjab straight to your plate.

This isn’t your average curry—it’s juicy chicken simmered in a thick, spicy masala, slow-cooked with love and tradition.

Summary Table: Pakistani Chicken Curry Recipe At a Glance

Feature                        Details

• Dish Name             : Pakistani Chicken Curry (Murghi Ka Salan)
• Prep Time             15 minutes
• Cook Time             40 minutes
• Total Time             55 minutes
• Servings                     4–6
• Main Ingredients     : Chicken, onions, tomatoes, spices
• Cuisine                     Pakistani
• Spice Level             Medium to Hot (adjustable)
• Calories                     ~390 per serving
• Keyword Focus      : Chicken Curry Recipe: 
• Diet Type              Halal, Gluten-Free
• Cooking Method      : Stovetop simmering
• Video Tutorial      : Watch How It’s Made

Why This Chicken Curry Recipe Hits Different

If you’ve tasted curry before but never Pakistani-style, prepare for something bolder, deeper, and downright unforgettable. Here's why this chicken curry recipe stands out:

• Masala magic: Simmered until the oil separates—this is how real flavor is built.
• No shortcuts: Authentic, traditional, and straight from desi households.
• Every bite tells a story—a blend of heritage, heat, and heart.

Still using curry powder from a jar? Let’s do this the real way.

Ingredients: What You’ll Need

Pakistani curries are rich, but the ingredients are refreshingly simple.

For the Curry

• 1 kg chicken (bone-in preferred)
• 3 medium onions (finely sliced)
• 3 tomatoes (pureed or finely chopped)
• 2 tbsp ginger-garlic paste
• ½ cup plain yogurt
• ½ cup cooking oil or ghee
• 1½ cups water

Spices That Bring the Heat

• 1 tsp cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 2–3 cloves
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp salt (or to taste)
• 1 tsp garam masala

Optional (but magical)

• Fresh cilantro, chopped (for garnish)
• 1 green chili, slit
• Juice of ½ lemon (to brighten it up)

How to Make Pakistani Chicken Curry Recipe: Step-by-Step

This isn’t fast food—it’s soul food. The steps are easy, but don’t rush them. Each one builds flavor.

Step 1: Brown Those Onions

• Heat oil in a heavy-bottomed pot.
• Add whole spices (bay leaf, cinnamon, cloves).
• Add sliced onions and cook on medium heat until deep golden brown (about 10–15 minutes).

Pro Tip: This is the foundation. Burnt onions = bitter curry. Undercooked onions = bland curry.

Step 2: Add Ginger-Garlic Paste

• Toss in the ginger-garlic paste.
• Sauté for 2 minutes until fragrant and the raw smell disappears.

Step 3: Create Your Masala Base

• Add tomato puree, turmeric, red chili, coriander powder, and salt.
• Cook on medium heat until the oil separates (10 minutes).
• You’ll know it’s ready when it stops looking like a stew and starts smelling like a celebration.

Step 4: Add the Chicken

• Add the chicken pieces and coat them well in the masala.
• Cook uncovered for 10 minutes, letting the chicken brown and soak up all the goodness.

Step 5: Yogurt Time

• Add the yogurt (whisked) and stir quickly to prevent curdling.
• Cook for another 5 minutes, stirring gently.

Step 6: Add Water & Simmer

• Pour in the water.
• Cover and simmer on low for 20–25 minutes until the chicken is tender and the curry thickens.

Step 7: Garnish & Serve

• Sprinkle garam masala and chopped cilantro.
• Add green chili and a squeeze of lemon juice for brightness.
• Serve hot with naan, roti, or steamed rice.

Video Tutorial: Watch & Cook Along

Coming Soon: Watch our full-length video on how to make authentic Pakistani chicken curry step by step. Bookmark this page or subscribe to get the alert when it drops!

The Heritage Behind the Recipe

This dish is more than just a chicken curry recipe—it’s woven into the fabric of Pakistani culture. Known as Murghi Ka Salan in Urdu, this curry has evolved from Mughal kitchens, with flavors adapted over generations.

My Story With Chicken Curry

I grew up in Lahore, where every Sunday smelled like sautéed onions and cardamom. My grandmother’s chicken curry was the heart of family dinners. No written recipe—just memory, instinct, and love.

Today, I recreate that magic in my kitchen. It’s nostalgic, it’s comforting, and yes—it always gets devoured before seconds can be served. 

Chicken Curry by the Numbers

According to a 2023 survey by Pakistan Food Journal:

• 82% of households cook chicken curry weekly.
• It's the #1 comfort food among Pakistanis abroad.
• Chicken curry recipes are among the top-searched South Asian dishes online.

That’s not just hype—it’s heritage in every bite.

What to Serve With Chicken Curry?

Here’s what to pair it with for a full Pakistani experience.

Accompaniment                        Description

• Naan                      Soft, chewy flatbread—perfect for scooping
• Roti/Chapati,              Everyday whole wheat bread
• Steamed Rice       Light, fluffy basmati to soak up the curry
• Raita                       Yogurt-based side to cool the heat
• Kachumber Salad:     Crunchy onion-tomato-cucumber mix

Nutrition Breakdown (Per Serving)

     Nutrient                                     Approx. Value

• Calories                                          390 kcal
• Protein                                          28g
• Carbohydrates                          12g
• Fat                                                  25g
• Sodium                                          600mg
• Fiber                                          2g

Note: Varies slightly based on ingredients used.

Noteworthy Chefs Who Master Chicken Curry

If you’re serious about desi cooking, here are some names worth following:

Zubaida Tariq (Late)

• Known as the “Queen of Desi Cooking.”
• Her chicken curry techniques are legendary on Pakistani TV.

Shireen Anwar

• Host of "Masala Mornings" and author of several cookbooks.
• Brings gourmet flair to traditional recipes.

While there's no net worth section for a chicken curry recipe (unless you're a celebrity chef), these culinary icons have built their empires around recipes just like this one.

You May Like More Exploring Recipes:

1. Chicken and Cheese Omelette
2. Karachi Tikka Biryani Recipe
3. Chicken Mayo Chutney Roll Paratha Recipe
4. Chicken Pakora Recipe
5. Fried Chicken Recipe

FAQs

Q1. Can I make this recipe in an Instant Pot?

Yes! Sauté the onions and spices using the sauté function, then pressure cook the chicken for 10 minutes.

Q2. Is bone-in chicken better?

Absolutely. Bone-in adds depth and natural broth to the curry. But boneless works for quicker meals.

Q3. Can I freeze Pakistani chicken curry?

Yes! Let it cool, store in airtight containers, and freeze for up to 3 months.

Q4. Is this curry kid-friendly?

Yes—just adjust the chili to taste. Add yogurt or cream for a milder version.

Q5. How do I thicken or thin the curry?

To thicken: simmer uncovered longer.

To thin: add warm water or stock gradually until desired consistency.

Final Thoughts: This Isn’t Just Food—It’s a Feeling

Pakistani chicken curry isn’t something you simply cook. It’s something you feel. From the sizzle of the spices to the last drop of gravy mopped up with naan, it’s comfort, culture, and community in one pot.

So light the stove, grab those spices, and make magic in your kitchen today. You’re not just making dinner—you’re keeping a tradition alive.