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    Pakistani cuisine
    chatpata masala
    yoghurt curry
    Intermediate
    For 6-7 people

    About Chatpata Chalistani

     

    Chatpata Chalistani is a spicy, tangy chicken curry from the Pakistani region of Cholistan. Tender chicken pieces are slowly simmered in a flavourful tomato-yoghurt gravy spiced with chatpata masala, a tangy spice blend. The yoghurt adds a rich creaminess that balances the heat from the chillies. Low and slow cooking allows the chicken to absorb the complex flavours. Garnished with fresh coriander and ginger, it's a comforting curry best enjoyed with fresh naan or steamed rice.

     

    • Chicken pieces (raw, bone-in)

      500 g

    • Cooking oil (mustard or vegetable)

      100 ml

    • Garlic paste

      1 tbsp

    • Ginger paste

      1 tbsp

    • Tomatoes (whole, ripe)

      3 medium

    • Sunrise Dhania Powder

      1/2 tsp

    • Sunrise Jeera Powder

      1 tsp

    • Sunrise Lal Mirch Powder

      1 tsp

    • Sunrise Kashmiri Mirch Powder

      1 tsp

    • Sunrise Chaat Masala

      1 tsp

    • Sunrise Garam Masala

      1 tsp

    • Green chillies (slit lengthwise)

      4-5 (or depending on spice tolerance)

    • Salt

      to taste

    • Sugar

      1 pinch

    • Red chilli flakes

      1 tsp

    • Yoghurt (plain, beaten until smooth)

      100 mL

    • Fresh coriander leaves (chopped)

      2 tbsp

    • Fresh ginger (finely chopped)

      1 tbsp

    Sunrise tip : For a thicker, restaurant-style gravy, cook the curry uncovered on high heat for the last 5 minutes. This will evaporate excess liquid, concentrating the flavours.

     

    Steps

    Step 1: Fry chicken pieces

    • Time: 3 minutes

    • Heat oil in a heavy-bottomed pan on medium-high heat. Once hot, add the chicken pieces and fry for 1 to 2 minutes until they start to brown.

       

    Step 2: Add ginger-garlic paste

    • Time: 2 minutes

    • Add garlic paste and fry for 30 seconds. Then add ginger paste and fry both with the chicken for 1 minute more. The raw smell should disappear.

       

    Step 3: Prepare and add tomatoes

    • Time: 5 minutes

    • Make 2 slits in a cross shape on the top of each whole tomato. Add them to the pan and cook until they soften, about 3 to 4 minutes.

       

    Step 4: Mash tomatoes and add spices

    • Time: 5 minutes

    • Once the tomato skins start to loosen, remove them with tongs. Mash the peeled tomatoes finely in the pan with the back of a spatula.

    • Season with salt. Add Sunrise Dhania Powder, Sunrise Jeera Powder, Sunrise Lal Mirch Powder, Sunrise Kashmiri Mirch Powder, Sunrise Chaat Masala, Sunrise Garam Masala, and slit green chillies. Mix well.

       

    Step 5: Balance flavours

    • Time: 1 minute

    • Add a pinch of sugar to counter the tanginess of the tomatoes. Sprinkle in the red chilli flakes as well. Mix the spices into the chicken and tomatoes.

       

    Step 6: Add yoghurt

    • Time: 4 minutes

    • Lower the heat to medium-low. Pour in the beaten yoghurt slowly, stirring constantly to prevent curdling. Mix until the yoghurt is fully incorporated into the gravy.

       

    Step 7: Simmer covered

    • Time: 15 minutes

    • Cover the pan with a lid and let the chicken simmer in the spiced tomato-yoghurt gravy for 5 minutes.

    • Remove the lid, add the chopped coriander and ginger, leaving some for garnishing. Stir through, then cover and cook for 8-10 minutes more until the chicken is tender.

       

    Step 8: Garnish and serve

    • Remove the pan from the heat. Transfer the Chatpata Chalistani to a serving dish. Garnish with the remaining coriander and ginger. Serve hot.

       

    Goes Best With

    • Side Dish: Cumin rice, naan bread