Authentic Shinwari Karahi & Juicy Chicken Filler Burger.Ramadan mubarak
Authentic Shinwari Karahi & Juicy Chicken Filler Burger.Ramadan mubarak is a easy Pakistani recipe that serves 4. 250 calories per serving. Recipe by Tayyaba kiran on YouTube.
Prep: 20 min | Cook: 25 min | Total: 55 min
Cost: $10.88 total, $2.72 per serving
Ingredients
- 500 g Chicken Breast (boneless, skinless, cut into bite‑size pieces)
- 2 Tbsp Fresh Ginger (peeled and grated)
- 2 Tbsp Fresh Garlic (peeled and minced)
- 1 tsp Salt (plus extra for seasoning)
- ½ tsp Black Pepper (freshly ground)
- 3 Tomatoes (medium, halved)
- 2 Tbsp Cooking Oil (vegetable or canola oil)
- 2 Tbsp Fresh Coriander Leaves (chopped for garnish)
- 2 Green Chilies (sliced lengthwise)
- 1 tsp Extra Ginger (julienned for garnish)
Instructions
Make ginger‑garlic paste
Combine grated ginger, minced garlic and 1 tsp salt in a food processor or mortar‑pestle. Grind until a smooth paste forms.
Time: PT5M
Marinate the chicken
Place chicken pieces in a mixing bowl, add the ginger‑garlic paste, and toss to coat evenly. Let rest for 10 minutes.
Time: PT10M
Sear the chicken
Heat 2 Tbsp oil in the kadhai over medium heat. Add the marinated chicken and fry, stirring occasionally, until the pieces turn lightly golden (about 5 minutes).
Time: PT5M
Temperature: Medium heat
Add tomatoes
Add the halved tomatoes to the pan. Cook, stirring gently, until the tomatoes soften and release their juices (≈7 minutes).
Time: PT7M
Temperature: Medium heat
Mash the tomatoes
Using the back of a spoon or a potato masher, gently mash the softened tomatoes in the pan to create a thick sauce.
Time: PT2M
Season
Stir in additional salt to taste and ½ tsp freshly ground black pepper. Mix well and let the sauce simmer for 1 minute.
Time: PT1M
Garnish and serve
Turn off the heat. Sprinkle chopped coriander, sliced green chilies and julienned ginger over the kadhai. Serve hot with roti, naan or rice.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 25 g
- Carbohydrates
- 8 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, High‑Protein, Low‑Carb
Ingredient Substitutions
- Instead of Chicken Breast: Chicken Thighs, Turkey Breast
- Instead of Fresh Ginger: Ground ginger (use 1 tsp)
- Instead of Fresh Garlic: Garlic paste (1 Tbsp)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Tomatoes: Canned diced tomatoes (1 cup)
- Instead of Cooking Oil: Olive oil, Ghee (1 Tbsp)
- Instead of Fresh Coriander Leaves: Flat‑leaf parsley
- Instead of Green Chilies: Jalapeño (1), Serrano (1)
- Instead of Extra Ginger: None needed
Equipment Needed
- Knife
- Cutting Board
- Food Processor or Mortar & Pestle
- Mixing Bowl
- Kadhai or Large Frying Pan
- Spatula or Wooden Spoon
- Plate
Critical Steps — Do Not Skip
- Grinding a fresh ginger‑garlic paste ensures flavor penetrates the chicken.
- Do not over‑cook the chicken during the initial sear; it will finish cooking in the tomato sauce.
- Mash tomatoes only after they are fully softened to avoid a watery sauce.
Chef Tips from the Video
- Add a splash of water or chicken broth if the sauce sticks before mashing.
- For extra heat, slit the green chilies lengthwise before adding.
- A drizzle of ghee at the end adds richness without extra oil.
Troubleshooting
Chicken turns dry.
Do not over‑cook during the sear; keep the initial fry to a light golden color and let the tomato sauce finish cooking the meat.
Sauce is too watery.
Use ripe tomatoes and mash them well; if still thin, simmer uncovered for a few extra minutes to reduce.
Dish lacks flavor.
Add a pinch of sugar to balance tomato acidity and adjust salt/pepper before serving.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the ginger‑garlic paste a day ahead and store in the fridge.
- Marinate the chicken overnight for deeper flavor.
- The sauce can be made ahead; reheat gently and add fresh garnish before serving.
Frequently Asked Questions
What is the cultural significance and history of Chicken Kadhai in Pakistani cuisine?
Chicken Kadhai is a popular home‑cooked dish in Pakistan, especially during Ramadan evenings. It evolved from traditional ‘kadhai’ style cooking where ingredients are stir‑fried in a wok‑like pan, delivering a quick, flavorful meal without heavy spices.
What are the traditional regional variations of Chicken Kadhai in Pakistani cuisine?
In Punjab, cooks often add garam masala and yogurt for a richer gravy, while in Sindh the dish may include fresh coriander and green chilies only, similar to Tayyaba Kiran’s version. Some coastal versions incorporate mustard seeds for a subtle tang.
How is Chicken Kadhai traditionally served in Pakistan?
It is typically served hot with naan, roti, or steamed basmati rice. During iftar, families enjoy it alongside fresh salads, pickles, and sometimes a side of fried potatoes.
On what occasions is Chicken Kadhai commonly prepared in Pakistani culture?
Besides everyday meals, Chicken Kadhai is a favorite for Ramadan iftar, family gatherings, and informal celebrations because it is quick, satisfying, and can be made in large batches.
What makes Chicken Kadhai special compared to other Pakistani chicken dishes?
Its simplicity – using only ginger‑garlic paste, tomatoes, salt and black pepper – lets the natural flavors of chicken and fresh ingredients shine, making it lighter than butter‑rich curries while still being comforting.
What are the most common mistakes to avoid when making Chicken Kadhai?
Over‑cooking the chicken during the first fry, not mashing the tomatoes enough, and using unripe tomatoes which result in a watery, acidic sauce are the typical pitfalls.
Why does this Chicken Kadhai recipe use only salt and black pepper instead of a full spice blend?
Tayyaba Kiran’s version emphasizes a quick, low‑oil method suitable for iftar; limiting spices reduces prep time and keeps the dish light, allowing the fresh ginger‑garlic and tomato flavors to dominate.
Can I make Chicken Kadhai ahead of time and how should I store it?
Yes. Cook the kadhai fully, let it cool, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce thickens, and add fresh garnish before serving.
What texture and appearance should I look for when the Chicken Kadhai is done?
The chicken should be tender and coated in a thick, glossy tomato‑based sauce. The sauce should cling to the pieces, and the garnish of green chilies and coriander should be bright and fresh.
What does the YouTube channel Tayyaba Kiran specialize in?
The YouTube channel Tayyaba Kiran focuses on easy, everyday Pakistani home cooking, especially quick meals for Ramadan, festive occasions, and family-friendly dishes with minimal ingredients and straightforward techniques.
How does the YouTube channel Tayyaba Kiran’s approach to Pakistani cooking differ from other cooking channels?
Tayyaba Kiran emphasizes speed, low‑oil methods, and relatable storytelling, often sharing personal moments alongside the recipes. Unlike many channels that showcase elaborate spice blends, she often strips dishes down to essential flavors for busy home cooks.
Last updated: September 6, 2026
