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chicken tahari recipe Pakistani

Chicken Tahari Recipe Pakistani

Family favorite chicken tahari recipe Pakistani style will give best chicken and rice combination at one place. Best to serve at dinner or lunch! Watch video.
5 from 4 votes
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Course: Main Course, Rice
Cuisine: Hyderabad, Pakistani
Keyword: chicken tahari, chicken tahari recipe, chicken tahari recipe pakistani
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 3 Persons
Calories: 449kcal
Author: Hinz

Ingredients

  • 600 g Chicken
  • 1 tbsp Yogurt
  • 1 tsp Ginger Garlic Paste
  • ½ tsp Salt
  • ½ tsp Red Chili Powder
  • ½ tsp Coriander Powder
  • ½ tsp Turmeric Powder
  • 2 tsp Fresh Lemon Juice
  • 1 tbsp Oil
  • ½ tsp Cumin Seeds
  • Whole Garam Masala: Cinnamon (3″), cloves (5) Anise (1) Bay Leaves (2), Black Pepper (15)
  • 1 cup Onion Slices
  • ½ cup Tomatoes Cubes
  • 5 pieces Green Chilies
  • ½ liter Water
  • 2 cups Rice Soaked

Instructions

  • In a bowl, add yogurt, ginger-garlic paste, salt, red chili powder, coriander powder, turmeric powder and mix well to make a smooth paste.
  • Now add chicken and sprinkle lemon juice over the chicken.
  • Properly mix the chicken with yogurt spices.
  • Marinate chicken for 30 minutes.
  • In a pan, add oil and heat it up.
  • Add cumin seeds and let it pop for a few seconds.
  • Add whole garam masala and pop it for 3 to 4 seconds.
  • Immediately add thinly sliced onion and fry until the onion evenly gets pink color.
  • As the onion changes the color, add the marinated chicken.
  • Stir and cook on high heat until the chicken changes the color.
  • Now add green chilies and diced tomatoes.
  • Cook well until the tomatoes mix with gravy and oil comes over the surface.
  • Now add ½ liter water and mix well.
  • Cook chicken for 30 minutes on medium/low heat to tender chicken.
  • In the meanwhile, take 2 cups of rice.
  • Wash rice with tap water.
  • Soak rice for 10 to 15 minutes.
  • After 30 minutes, add soaked rice.
  • Add salt.
  • Gently mix the rice with a spoon.
  • Cover and cook for 20 to 25 minutes.
  • Initially keep the temperature high for 7 to 8 minutes then turn the heat to medium/low to properly cook the rice.

Notes

  • Preferred to use chicken with bones as it makes tasty stock to cook rice. 
  • Marinate chicken for a longer time will make the chicken tastier. 
  • Always use tomatoes without skin. 
  • Use Pakistani basmati rice to get the best result. 
  • Soak the rice before 10 minutes of cooking. 
  • Never soak the rice for too long (If you are using premium quality basmati). 
  • Avoid steaming tahari for a long time as it makes the rice mushy.
  • Don't take out rice right after steaming. Give it 10 to 15 minutes to settle down. 
  • After 15 minutes of steaming, gently and carefully run the spoon in rice to separate rice otherwise the rice will clutter. 

Nutrition

Serving: 100g | Calories: 449kcal