This Ginger Chicken is not your typical Chicken Karahi or Chinese ginger chicken stir-fry, but rather another Pakistani-style chicken curry with ginger.

Why do I call it a chicken curry with ginger? Because the recipe has a beautifully flavorful gravy with a lovely fresh ginger flavor that really stands out. I’ve used ginger at different stages of cooking, hence it’s flavorful without being too strong, and the ginger blends so well with the other spices.

Spoonful of chicken ginger curry with tender chicken, tomato gravy, ginger, and cilantro

Jump to ⬇️

🍗 What Makes This Recipe Different?

The Ginger: A perfectly balanced amount of fresh ginger in the curry gives delicious, noticeable ginger flavor without overpowering the other flavors.
The Flavor: A nice mix of sweet and spicy, with ketchup adding a subtle touch of sweetness.
The Texture: Tender, juicy chicken with a rich gravy that’s neither too runny nor too dry.
The Cooking Method: A simple cooking method that brings everything together in just 30 minutes.
How to Serve: Perfect with tandoori roti, naan, or even plain rice if you’re a rice lover.

Chicken ginger curry served with naan, fresh cilantro, green chilies, and julienned ginger

📝 Ingredient Notes

Boneless Chicken: Boneless chicken is ideal for this recipe. Cut them a mix of mid size strips and cubes, but you can also use bone-in chicken pieces.
Ginger & Garlic Paste: Fresh ginger and garlic paste, but you can use finely chopped ginger and garlic instead.
Yogurt: Use thick, unsweetened yogurt; avoid runny or sweetened yogurt.
Green Chili Paste: Adjust the amount according to your spice preference.
Tomato Purée: Freshly blended tomatoes work best, but canned tomato purée can also be used.
Cooking Oil: Use any neutral cooking oil that you normally use for everyday cooking.
Butter: Butter adds richness, but you can skip it if preferred so it’s optional.
Soy Sauce: Use regular soy sauce; adjust the amount according to its saltiness.
Ketchup: Regular tomato ketchup works perfectly here.
Spices: list of basic ingredients are mentioned in the recipe card!

🥘 How To Make Ginger Chicken Curry (Step-Wise Photo Guide)

Golden brown boneless chicken pieces fried in oil and ginger garlic paste — **Step 1:** Fry the chicken with ginger and garlic (paste) until all the moisture dries up and the chicken is nicely browned.

Golden fried chicken pieces placed on a plate after sautéing — **Step 2:** Remove the browned chicken and set it aside while keeping the ginger-garlic infused oil in the same pan.

Finely chopped onions sautéing in oil in a same black pan — **Step 3:** Add the chopped onions and cook until they turn golden and nicely browned.

Tomato puree and spices being added to sautéed onions in a pan — **Step 4:** Add the tomato puree and powdered spices ( salt, turmeric powder, kashmiri lal mirch, coriander powder and cumin powder), then fry until the mixture becomes thick and jammy and the oil starts to separate.

Yogurt and green chili paste being added to tomato onion masala with green chilies for chicken ginger curry — **Step 5:** Stir in the whisked yogurt and green chili paste, cooking continuously until the gravy becomes smooth and well combined.

Fried chicken pieces added to a rich tomato masala in a pan — **Step 6:** Return the chicken to the pan and toss well to coat it in the gravy (masala)

Chicken pieces simmering in a rich tomato curry under a covered pan — **Step 7:** Add only a little, cover, and let the curry steam for 4–5 minutes.

Ketchup, soy sauce and julienne-cut ginger added over chicken curry in a pan — **Step 8:**
After removing the lid, add ketchup, soy sauce, garam masala, and julienned ginger. Finish with a knob of butter and give it a good stir.

🍜 Chinese or Indo-Chinese?

If you’re from Pakistan, you’ve probably seen dishes like Chicken Ginger, Sweet & Sour Chicken , and Chicken Jalfrezi listed under the Chinese section of restaurant menus. But these aren’t really traditional Chinese recipes – they’re more of an Indo-Chinese fusion, adapted to suit the local South Asian taste.

Close-up of spicy chicken ginger curry garnished with green chilies, cilantro, and ginger

One of the popular restaurant chain (Usmania) is known for the best chicken curries. I’ve had a personal connection with the family behind it through a former classmate, so we used to visit their restaurants quite often. And honestly, it’s not just the chicken, a simple Daal Mash from their menu is really good!

👩‍🍳 Expert Notes

Use Fresh Ginger: Fresh ginger gives this chicken its best flavor, so avoid using dried ginger.
Use Thick Yogurt: Make sure your yogurt is thick, smooth, and unsweetened – not runny or sweet.
Don’t Overdo the Ginger: Use the right amount so the ginger flavor stands out without overpowering the curry.
Don’t Add Too Much Water: This is a gravy, but it should have a rich, thick consistency rather than being watery.

❓️FAQ’s

Can I use bone-in chicken instead of boneless chicken?

You can use bone-in chicken in this recipe. The recipe stays pretty much the same, but in Pakistan, we would usually call it Chicken Ginger Karahi rather than boneless ginger chicken.

Can I use chicken breast or chicken thighs for this recipe?

Yes, you can use either chicken breast or thighs, or a mix of both. Cut them into similar-sized strips or cubes, and avoid making the pieces too large so they cook evenly.

How spicy is Pakistani-style ginger chicken?

This ginger curry is definitely on the spicier side. It’s not one of those very mild curries. I’ve used both green chilies and red chili powder. But if you prefer your food less spicy, you can skip either one or simply adjust the amount.

Can I make ginger chicken without soy sauce?

Soy sauce is completely optional here. I like adding it because it gives the chicken a slightly dark, salty, and savory Indo-Chinese flavor. But if you don’t have soy sauce at home, simply skip it.

How long does ginger chicken last in the refrigerator?

I would recommend finishing it within 2–4 days if you’re keeping it in the refrigerator. If you want to keep it for longer, you can freeze it in a properly sealed, freezer-safe container. Just make sure it’s cooled properly before freezing and stored well to avoid freezer burn.

Pakistani Ginger Chicken Curry

Recipe by Mahnoor

0.0 from 0 votes

Course: MainCuisine: Pakistani, Indian

Servings: 4

servings

Prep time

minutes

Cooking time

minutes

Calories

265

kcal

Total time

minutes

Try this easy Pakistani-style Ginger Chicken, made with tender chicken, fresh ginger, green chilies, and a flavorful spicy curry. It’s simple, delicious, and perfect for a family meal!

Ingredients

Chicken
1/2 kg boneless chicken, cut into 1-inch thick strips and cubes
1/2 cup oil
1/4 cup water, for cooking
Vegetables & Sauces
1 medium onion, finely chopped
2 –3 medium tomatoes, pureed
1 tsp ginger-garlic paste
1 tsp green chili paste
1 tsp soy sauce
3 tbsp ketchup
Spices
1 tsp salt, or to taste
½tsp turmeric powder
½tsp garam masala powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
For Garnishing
2 –3 whole green chilies, slit lengthwise
A handful of fresh cilantro (coriander), chopped
1 -inch piece fresh ginger, thinly sliced (julienned)

Directions

Fry the chicken with ginger in hot oil until it releases its water, the moisture dries completely, and the chicken turns nicely golden brown.
Remove the browned chicken and set it aside, keeping the ginger-infused oil in the same pan.
Add the chopped onions to the same pan and fry until they soften and turn nicely brown.
Add the tomato puree and powdered spices (salt, turmeric powder, cumin powder, coriander powder and red chili powder), then cook until the mixture becomes thick and the oil starts to separate.
Add the whisked yogurt and green chili paste, stirring continuously so it doesn’t stick to the bottom, and cook until masala is smooth and jammy.
Add the brown chicken back to the pan and fry it with the masala, making sure every piece is nicely coated.
Add about ¼ cup of water or less, cover and let it simmer for 2–4 minutes!
Once the chicken is cooked, remove the lid and add ketchup, soy sauce, garam masala, and julienned ginger. Give everything a good stir and finish with a small knob of butter.

Notes

Fry chicken separately until it is nicely browned, then take it out and set it aside.
Make sure the yogurt is well-whisked, thick, and unsweetened so it blends smoothly into the curry.
Use dark soy sauce for a deeper color and a slightly salty, savory flavor.
Don’t add too much water. A little water is enough to steam the chicken and keep the gravy juicy, you don’t need a lot of liquid for this recipe.