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How To Make Pakistani-Style Ginger Chicken

Tastes just like home.

This recipe is a part of a complete Pakistani-style Eid brunch, traditionally eaten at the end of Ramadan, to close out the holy month of fasting. Find the entire menu here.

Ginger chicken was a staple in my house growing up in Lahore, Pakistan.

After moving away from home, I tried hard to replicate the dish, without much success. Then I stumbled on my friend Shayma's blog, and adapted her recipe. This one tastes just like home.

Here is everything you'll need.

Zainab Shah

You can find a how-to below, and the complete recipe and instructions at the bottom of this post.

Heat some oil in a wok or deep-frying pan, then add the chopped onions and fry until golden brown.

Zainab Shah
Zainab Shah

Add the cubed ginger, and stir for a couple of minutes.

Zainab Shah

Add the tomatoes, and stir some more.

Zainab Shah

Add the masalas...

Zainab Shah

...and cook this mixture until it starts to form a thick sauce.

Zainab Shah

Add the chicken...

Zainab Shah

...and cook for 15 to 20 minutes, then add the chopped green chiles.

Zainab Shah

Turn off the heat, and garnish with julienned ginger...

Zainab Shah

...and chopped cilantro.

Zainab Shah

Then serve with naan, roti, or rice.

Zainab Shah

Pakistani-Style Ginger Chicken

Serves 4–6


2 pounds boneless chicken thighs, cut into strips

1 medium onion, finely chopped

3/4 teaspoon red chili powder

1 teaspoon salt

1/4 teaspoon turmeric

2-inch piece of ginger, cubed

2 to 3 fresh Thai green chiles, chopped


2-inch piece of ginger, julienned

1/2 bunch cilantro, chopped


In a wok, heat a couple tablespoons of vegetable oil. Add onions and fry until golden brown. Add the cubed ginger and cook for a couple of minutes. Add chopped tomatoes and all the masalas. Stir-fry until the sauce starts to thicken. Add chicken. Stir-fry for 15 to 20 minutes or until the chicken is done. Remove from heat, garnish with julienned ginger and chopped cilantro. Serve with roti, naan, or rice.