18 食谱使用鸡肉 — Biryani、nihari、haleem、karahi——来自印度河平原和莫卧儿厨房的大胆香料美食。
这些18巴基斯坦鸡肉食谱平均准备时间约64分钟，每份提供260-620 kcal，6%评级容易足以平日。每个食谱包括精确食材数量、分步说明和完整每份营养。
巴基斯坦菜系 — Biryani、nihari、haleem、karahi——来自印度河平原和莫卧儿厨房的大胆香料美食。 — 对它接触的每个食材带来自己独特的技法和调味。当巴基斯坦厨师使用鸡肉时，他们伸向它自己地区芳香、脂肪和签名香料混合，并且这些食谱中最常出现的技法是炖, 煎, 腌制 和 蒸。
世界上最常见的蛋白质 — 温和、精瘦，几乎适应任何香料和烹饪方法。在这个集合中最常见的是与garam masala, fine sea salt, turmeric, basmati rice, garlic 和 cilantro一起烹饪。这里的菜肴跨越巴基斯坦经典在仅仅35分钟准备到更慢、更复杂烹饪酬报放松下午。
读者收藏： Chicken Karahi 是这个集合中评分最高菜肴在4.9★来自3,460评分。
Lahore's most celebrated dish — a whole chicken marinated overnight in yogurt and a fierce spice blend, steam-cooked then deep-fried until the skin crackles. The pride of Gawalmandi food street.
Pakistan's roadside restaurant classic — bone-in chicken cooked fast in a steel wok with whole tomatoes, green chillies, ginger and very little water. Smoky, bold and intensely flavoured.
Fragrant basmati rice layered with marinated chicken, caramelised onions, saffron and aromatic whole spices — the centrepiece of every Pakistani celebration.
Tomato-rich chicken stir-fried in a wok with ginger, green chillies and crushed coriander — Lahore's most famous restaurant dish, ready in 30 minutes.
Aromatic basmati rice cooked in a delicately spiced chicken broth — a one-pot Pakistani classic, simpler than biryani but equally beloved.
Pakistani spicy chicken curry cooked in karahi (wok) with tomatoes, ginger, and green chilies — robust and aromatic.
Peshawar Sesame Lime Stew turns pakistani pantry flavors into a complete stew with chicken legs, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Punjabi Green Herb Salad turns pakistani pantry flavors into a complete salad with grilled chicken, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Market Lemon Herb Rice Bowl brings pakistani flavor to a practical rice bowl built with chicken thighs, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Mountain Green Herb Salad brings pakistani flavor to a practical salad built with grilled chicken, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Charred, yogurt-marinated chicken tikka served over basmati rice — a fast home version of a dish usually cooked in a tandoor.
A clear, warmly spiced chicken broth with shredded meat, the foundational soup of Pakistani home cooking.
Yogurt-marinated tandoori chicken roasted on a sheet pan until deeply charred, a home oven's take on a tandoor classic.
A one-pot chicken and rice pulao, built on caramelized onions and whole spices, the everyday rice dish of Pakistani households.
A fast, tomato-heavy chicken curry finished with a smoky char, cooked the way it's made in a karahi wok on high heat.
Whole chicken marinated in yogurt, tamarind and tomato, roasted until charred and juicy in a home oven.
Layered basmati rice and spiced chicken masala, finished with a smoky dum steam for real biryani depth.
A skillet chicken karahi turned into an oven-finished bake, with tomatoes and green chiles cooked down into a thick, ginger-spiked sauce.
寻找饱满、粉红色的肉质，没有灰色斑块，气味清新。鸡腿比鸡胸肉汁液更丰富，更耐高温；带骨带皮的块肉提供最多风味。
在烤前拍干以获得适当的褐色，并在室温下静置15分钟，使其均匀烹饪。含酸性或酸奶的腌汁能使精瘦鸡胸肉变嫩。
烹饪至内部温度74°C / 165°F — 肉汁应该清澈，骨头周围没有粉红色。
精瘦、高蛋白选择：无皮鸡胸肉每100克提供约31克蛋白质，饱和脂肪很少。
大多数这些18巴基斯坦鸡肉食谱从开始到完成准备好约64分钟。最快的，Chicken Karahi，采用约35分钟，而较慢煮菜肴运行至105分钟。
跨越这个集合他们范围从约260至620 kcal每份，平均455 kcal — Pakistani Chicken Yakhni Soup是最清淡选择在260 kcal。
Chicken Karahi是开始一个好地方 — 评级easy和在约60分钟汇聚。6%食谱这里初学者友好。
在这些食谱中，鸡肉最常与garam masala, fine sea salt, turmeric, basmati rice, garlic 和 cilantro配对。巴基斯坦厨房也依靠它自己地区芳香、脂肪和签名香料混合。
烹饪至内部温度74°C / 165°F — 肉汁应该清澈，骨头周围没有粉红色。
