01
Step 1
Heat some oil in a large pan and toss in the whole spices. Let them sizzle for about a minute on medium-low heat. Then add the chopped onions and cook until they soften, about 1-2 minutes.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Stir in the ginger-garlic paste and cook for another minute. Once the onions start to brown a bit, add the chicken and cook, stirring often, until it turns white—around 5-7 minutes. Season with salt and mix well.
03
Step 3
Slice the tomatoes in half and place them on top of the chicken with the skin side up. Cover the pan and let the tomatoes cook until they’re soft and tender.
04
Step 4
When the tomatoes are tender, peel off their skins, then stir everything together and cook for another 3-4 minutes. Next, add the yogurt and cook until the mixture thickens and dries up a bit.
05
Step 5
Sprinkle in the coriander, cumin, chili, turmeric, and pepper powders. Mix everything well, then add the green chilies and give it another good stir.
06
Step 6
If you want that smoky flavor, place a hot coal in a small piece of foil, drizzle it with a little oil, and put it in the pan. Cover it for a few minutes to let the smoke infuse the dish.
07
Step 7
Give it a final stir and you’re ready to enjoy a comforting bowl of Shinwari chicken!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use fresh herbs for the best aroma and taste.
- Simmer the stew slowly to let the flavors develop fully.
- Brown the chicken pieces well before adding liquids to enhance the flavor.
Why you’ll love it
This dish is rich in flavor and full of comforting spices. It brings a warm, hearty taste that feels like a hug in a bowl. The combination of tender chicken and aromatic herbs makes it perfect for family meals.
Serving ideas
Serve this stew with warm flatbread or steamed rice to soak up the delicious sauce. A side of fresh salad or yogurt can add a nice balance to the rich flavors.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of water if needed to keep it moist. This stew also freezes well for up to two months.
