Pakistani potato chicken

    1 hour

    This is a slightly spicy and aromatic Pakistani dish of chicken and potatoes. Serve with rice or naan.

    38 people made this

    Serves: 6 

    • 1 whole chicken, cut into pieces
    • 3 tablespoons vegetable oil
    • 4 tablespoons natural yoghurt
    • 1/2 teaspoon ground cumin
    • 1 red pepper, chopped
    • 1 green pepper, chopped
    • 1 teaspoon minced fresh root ginger
    • 1 dessertspoon garlic paste
    • salt to taste
    • 4 potatoes, peeled and diced
    • handful fresh chopped coriander, for garnish

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a large pot, combine chicken with oil and yoghurt over medium heat. Stir together and add the cumin, red pepper, green pepper, ginger, garlic paste and salt. Stir all together; cover pot and simmer over low heat until the oil separates.
    2. When the chicken looks cooked and is no longer pink inside (after 20 to 30 minutes), add the potatoes and cook on low heat until tender, adding a little water if necessary. When chicken and potatoes are done, remove from heat. Garnish with chopped coriander and serve.

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    Reviews in English (28)


    Altered ingredient amounts. Made two batches of this recipe. First one was too mild for everyone who tried it but I doubled the spices and yoghurt for the second one and it was great!  -  18 Jul 2008


    Altered ingredient amounts. Very, very good. I increased the yoghurt and also added red chillies finely diced for extra spice.  -  18 Jul 2008


    Tasted very good, but not a family favourite. Even though it didn't please everyone it was enjoyable. I most likely will not make it again.  -  18 Jul 2008