Pakistani Chicken Stirfry
A simple Indian/Pakistani fusion style Chicken stir fry recipe using simple spices and vegetables, ready in 15 mins!
Servings: 2 servings
Calories: 359kcal
Ingredients
Chicken Marinade
- 1 teaspoon garlic powder or garlic paste
- 1 teaspoon paprika or Kashmiri Red chili powder
- 1/2 teaspoon crushed red chili flakes
- 1 teaspoon blackpepper powder
- 1 teaspoon chat masala optional - see notes
- 1 teaspoon salt or to taste
- 1 tablespoon tomato paste or ketchup
- 1 tablespoon white vinegar or lemon juice
Other
- 300 gm boneless chicken breast cut up in small 2 inch cubes 3 breast fillets
- 1 medium red onion cut up in 1 inch squares 133 gm
- 2 cup bellpeppers cut in 1 inch squares 233 gms
- 2 tablespoon cooking oil or any neutral oil of your choice
- 2 serrano green chilies slit open into halves.
Instructions
- STOVE COOKING METHOD
- Marinate chicken cubes with all the ingredients in the "chicken marinade". Set aside for atleast 15 mins.
- Heat a large skillet/grill pan/ frying pan of your choice at medium high heat on the stove.
- Add oil and green chilies. Allow green chilies to change color slightly, takes around 1 mins.
- Add marinated chicken, spread out evenly around the pan and leave for 2 to 3 mins without touching or sauteeing.
- After 3 mins, when chicken forms a nice sear on one side, start sauteeing for another 2 mins or until chicken looks golden from all sides.
- Add peppers and onions. Saute for another 2 to 3 mins or until you reach the desired color of the vegetables you prefer. For a slight char on the edges, 2 to 3 mins is enough.
- Turn off flame and adjust seasoning according to your liking. At this stage you can add more lemon juice or chat masala if you like. You can also garnish with more chopped cilantro if you want.
- Serve as is, or with a side of yellow rice and plain yogurt, or tortillas or baked potatoes.
- OVEN BAKED STIR FRY
- Marinate chicken and vegetables together by mixing all the ingredients together in a giant bowl, including oil and green chilies.
- Allow marination for 15 to 20 mins, or overnight if you like.
- Preheat oven at 200°C (390°F).
- Line a large baking tray with parchment paper and spray with cooking oil. Place the marinated chicken and vegetables on top and spray with a little oil
- Bake for a total of 15 to 20 mins, tossing the chicken and veggies once at the 10 min mark.
- You can also broil for a min towards the end of the baking.
Notes
- You can skip chat masala if you don't have any. Simply use a little extra paprika and lemon juice.
- You can also make this recipe vegetarian by using cauliflower florets or Paneer instead of the chicken.
- You can pair the stir fry with spicy rice and yogurt or eat it as is.
- Marinated chicken can stay in the fridge for upto 2 days and another 2 days after the chicken is cooked.
Nutrition
Serving: 1serving | Calories: 359kcal | Carbohydrates: 14g | Protein: 33g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Cholesterol: 85mg | Sodium: 846mg | Fiber: 3g | Sugar: 6g