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Yummy Pakistani Chicken Curry Recipe

Dive into a world of aromatic spices and tantalizing flavors with Banglar Rannaghor's Pakistani-style Chicken Curry. This dish is a masterpiece of culinary art, blending traditional spices like turmeric, cumin, and garam masala with tender chicken, simmered to perfection. Every bite is a celebration of rich, authentic flavors, making it a perfect addition to any meal. Whether served with fluffy rice or warm roti, our Chicken Curry promises a delightful journey through the essence of Pakistani cuisine.


  • 3 tbsp cooking oil

  • 2 bay leaves

  • 2 small cinnamon sticks

  • 1¼ tbsp garlic paste

  • 1¼ tbsp ginger paste

  • 4-5 green chilis

  • 1.2 kg chicken (curry cut)

  • 1 large red onion, chopped (about 1¼ cups)

  • ¾ tsp salt (plus more to taste)

  • 1 medium tomato, chopped

  • ½ tsp turmeric powder

  • ½ tsp red chili powder

  • 1¼ tsp Kashmiri red chili powder

  • ½ cup water (as needed)

  • 2½ tbsp plain yogurt

  • 2 tsp coriander powder

  • 1 tsp cumin powder

  • ½ tsp garam masala

  • ½ tsp roasted cumin

  • 1 tsp kasuri methi (dried fenugreek leaves)

  • 1½ tbsp unsalted butter


  1. Heat 3 tbsp of cooking oil in a pan. Once warm, add 2 bay leaves and 2 small cinnamon sticks.

  2. Add 1¼ tbsp each of garlic and ginger paste. Sauté until fragrant, about 30 seconds.

  3. Stir in 4-5 green chilis and sauté for another 10 seconds.

  4. Add 1.2 kg of curry-cut chicken. Seal the chicken with the spices for 2 minutes on high heat.

  5. Mix in 1¼ cups of chopped red onion. Sauté on medium-high heat for 5 minutes.

  6. Sprinkle in ¾ tsp of salt and continue sautéing until the onions are soft.

  7. Add 1 chopped medium tomato, ½ tsp turmeric, ½ tsp red chili powder, 1¼ tsp Kashmiri red chili powder, and 1 tsp salt (or to taste). Sauté for 5-6 minutes on medium-high heat.

  8. Pour in ½ cup of water as needed, then stir in 2½ tbsp of plain yogurt. Mix well.

  9. Add 2 tsp of coriander powder, 1 tsp cumin powder, and ½ tsp of garam masala. Mix well, cover, and cook over low heat for 30 minutes, stirring occasionally.

  10. After 30 minutes, stir in ½ tsp of roasted cumin, 1 tsp kasuri methi, and 1½ tbsp unsalted butter. Mix well, cover, and let it rest for 10 minutes off the heat.

  11. Serve your delicious Pakistani-style Chicken Curry with rice or roti. Enjoy!

This recipe is a celebration of flavors, combining spices like turmeric, cumin, and garam masala with succulent chicken, all simmered to create a dish that's both hearty and flavorful. Perfectly paired with rice or roti, our Chicken Curry offers a genuine taste of Pakistan's culinary heritage in every mouthful.


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