Authentic Shinwari Karahi & Juicy Chicken Filler Burger.Ramadan mubarak

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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