Chicken Shinwari is a delicious Pakistani and Afghan dish that highlights tender chicken cooked in a rich, spiced gravy, often without tomatoes for a purer, intense flavor. Here’s a recipe you can try:
Ingredients
Chicken - 1 kg, cut into pieces
Ghee or oil - 1/2 cup (ghee is traditional)
Green chilies - 6-8 (adjust to taste), sliced
Ginger - 2 tbsp, julienned
Garlic - 2 tbsp, minced
Yogurt - 1 cup, whisked
Salt - to taste
Black pepper - 1 tbsp, coarsely ground
Coriander seeds - 1 tbsp, coarsely ground
Cumin seeds - 1 tsp, coarsely ground
Fresh cilantro - for garnish
Lemon juice - 1-2 tbsp (optional)
Instructions
Heat the ghee or oil in a large pan over medium heat.
Add ginger and garlic, and sauté until fragrant, about 1-2 minutes.
Add the chicken pieces and fry until they turn golden brown on all sides.
Add salt, and then add the green chilies, black pepper, coriander, and cumin. Mix well.
Pour in the yogurt and stir to coat the chicken with the yogurt and spices.
Cover and cook on medium-low heat for about 20-25 minutes, or until the chicken is tender and cooked through. Stir occasionally.
Once the chicken is cooked and the oil separates from the gravy, turn off the heat.
Garnish with fresh cilantro and a squeeze of lemon juice if desired.
Serve hot with naan, roti, or steamed rice.
Tips
Shinwari chicken typically skips the use of tomatoes, but you can add one if you prefer a slightly tangy gravy.
Use fresh, coarse spices for the best aroma.