Recipe By Fatma Athar
Published Aug 11th
Prep 25m Cook 50m Additional - Ready In 1h 15m
Servings 6 servings Calories 674.5

This is a slightly spicy Pakistani dish of chicken and potatoes.

Recipe Ingredients

  • 3 tablespoons vegetable oil
  • 2 teaspoons garlic paste
  • 1 teaspoon minced fresh ginger root
  • 1 teaspoon round red chile pepper, minced, or to taste
  • ½ teaspoon ground cumin
  • salt to taste
  • ¼ cup plain yogurt
  • 1 (3 pound) broiler/fryer chicken, cut up and skin removed
  • 1 green bell pepper, chopped
  • 4 medium potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon fresh chopped cilantro, for garnish

Cooking Directions

  1. 1 Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt.
  2. 2 Stir in chicken pieces and bell pepper. Cover pot and simmer over low heat, until the oil separates and chicken is mostly cooked, 20 to 30 minutes.
  3. 3 Mix in potatoes; add a little water, if necessary. Cook on low heat until potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.

Nutrition Facts

  • Calories 674.5
  • Carbohydrate 26.6 g
  • Cholesterol 170.9 mg
  • Fat 41.6 g
  • Fiber 3.5 g
  • Protein 45.9 g
  • Saturated Fat 10.5 g
  • Sodium 232.6 mg
  • Sugar 2.3 g


  1. Obviously as other reviewers said there needs to be MUCH more spices. I used fresh onion ginger garlic-- all doubled. For more authentic flavors instead of increasing the yogurt I added TONS of coconut milk (otherwise it would be extremely dry). It helped give this dish a great taste. Other spices I threw in were - Read more ...
  2. I altered this recipe a little because I had to use the spices I had at home. I used garam masala some sambar powder and ground ginger. I made this for my bf who is from Pakistan and he liked it ok. He only liked the chicken but he is a picky eater. I had - Read more ...
  3. Definitely needed altering as others suggested in their reviews. I double the spices and yoghurt and added 2 t each of Turmeric and Chicken Stock. Also needed to add about 2 cups of warm water to cook the potato. Was really nice and filling with the alterations.
  4. I love this recipe and have made it for a few years to rave reviews of friends and family. Like many other reviewers however I usually double the yogurt and spices. It's also worked well with the addition of chickpeas and a couple of diced tomatoes.
  5. Very very good. I used garlic powder instead of paste increased the yogurt and also added red chiles finely diced for extra kick. Note that you had add the potatoes to the chicken mixture sooner than the recipe says as a way to save time.
  6. Made two batches of this recipe. First one was too mild for everyone who tried it but I doubled the spices and yogurt for the second one and it was great!
  7. This definitely had a "different" taste to it. But my boyfriend and I really liked it!
  8. Tasted very good but not a family favorite. Even though it didn't please everyone it was enjoyable. I most likely will not make it again.
  9. This is such an easy and delicious meal. I agree with another review I saw though. We intend to double the spices and yogurt the next time we make it.