Ginger Chicken


This aromatic Pakistani Ginger Chicken salan (or curry in English) is made with boneless chicken and tomatoes, with lots of thinly sliced ginger for a delicious flavor and aroma. Don’t skimp on either the coriander or the garlic otherwise you will lose the characteristic flavor of the dish.


  • 4 tablespoon oil
  • 1 medium onion, sliced
  • 2 tablespoon ginger garlic paste
  • ½ kg chicken, boneless
  • ½ teaspoon red chili powder
  • ½ teaspoon coriander powder
  • Salt, to taste
  • ½ cup tomato paste
  • ¼ cup yoghurt
  • 2 – 3 green chili
  • 1 inch ginger, julienne cut
  • ¼ – ½ cup fresh coriander as required

Method of Ginger Chicken:

  1. Heat oil in a pan.
  2. Add sliced onion and saute for 4-5 minutes till golden brown.
  3. Add ginger garlic paste, saute and then add boneless chicken.
  4. Saute for about a minute till the chicken color changes from pink to white.
  5. Add red chili powder, coriander powder and salt.
  6. Add tomato paste, yoghurt and green chilies. Let it cook till chicken is tender. Add water if necessary.
  7. Add julienne ginger and coriander leaves. Cover and let cook for about 2-3 minutes to let the aroma infuse through the chicken.
  8. Serve hot. Sprinkle with more coriander on top.

You might also like