Pakistani Cuisine Archives - Jazz Discount Bazar

Delhi Style Butter Chicken

A simple and detailed recipe for a delicious dish! Try the Delhi-Style Butter Chicken and enjoy it with family.



  • 800g boneless and skinless chicken thighs, cut into bite-sized pieces
  • coriander leaves, finely sliced red onion, sliced green or red chilli, naan bread or basmati rice, and chutney, to serve


For the marinade

  • 120g Greek yogurt
  • thumb-sized piece ginger, grated
  • 4-5 garlic cloves, crushed
  • 1 tbsp vegetable oil
  • 1 lemon, juiced
  • 3 tsp mild chilli powder
  • 1 tsp ground cumin
  • ½ tsp garam masala
  • ½ tsp turmeric



For the sauce

  • 1kg ripe vine or plum tomatoes

thumb-sized piece ginger, peeled, half grated and half finely chopped

  • 4 garlic cloves, crushed
  • 4 green cardamom pods
  • 2 cloves
  • 1 bay leaf
  • 1-2 tsp chilli powder
  • 80g butter, diced
  • 2 green chillies, cut lengthways
  • 75ml single cream, plus a drizzle to serve
  • 5-6 dried fenugreek leaves, crushed between your fingers (optional)
  • 1 tsp garam masala
  • 1 tbsp sugar


For the spiced butter (optional)

  • 3 tbsp ghee (see below) or butter
  • 2 tsp black mustard seeds
  • 1 dried whole Kashmiri chilli
  • 6-8 dried curry leaves



  1. Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt. Add the chicken pieces and mix together until well-coated, then cover the bowl and chill for 1 hr or overnight in the fridge.


  1. Heat the oven to 240C/220C fan/gas 9. Transfer the chicken pieces to a large baking tray(discard any remaining marinade), and cook for 10-15 mins. Turn the pieces after 10 mins so they colour evenly on both sides. The chicken doesn’t need to be completely cooked through at this point as it will cook for a few more mins in the sauce.


  1. Meanwhile, for the sauce, slice the tomatoes in half and put in a large pan in a single layer with 125ml water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer, covered, until the tomatoes have completely disintegrated, about 20-25 mins. Remove the whole spices and blend the tomato mixture with a stick blender, then pass it through a sieve to make a smooth purée. Return to a clean pan, add the chilli powder and simmer for 12-15 mins. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and any of the reserved roasting juices from the tray.
  2. Slowly stir in the butter, a couple of pieces at a time, and simmer for 6-8 mins until the chicken is cooked through. Add the chopped ginger, green chillies and cream, then simmer for a min or two longer, taking care that the sauce doesn’t split. Stir in 1 tsp salt, fenugreek leaves, if using, and the garam masala, then check the seasoning, adjust if necessary, then add the sugar. In a separate pan, warm all the ingredients for the spiced butter, if using, until the seeds start to pop (see below). Spoon over the curry, scatter with the coriander, onion, chilli, and a drizzle more cream, if using. Serve with naan, pilau rice and chutney.


Be Pakistani Eat Pakistani

Chase the Flavors of Pakistani Cuisine

Pakistan is the country rich in traditions, customs, and languages. Talking about food, this nation is known as proud foodies. Here festivals mean delicious food to be cooked and served. The gathering is completed when the dining table is filled with sweet and spicy dishes. Any birth is celebrated by serving the best food. Interestingly students around the globe get presents on their graduation but we, Pakistanis want dinner party!!!! Friends! Our official meetings are always accompanied by an official lunch/Dinner. Here food is the best way of expressing love. If someone accepts your lunch offer, it means the ball is in your court.

It makes me very proud to say that Pakistan is the home to all sorts of delicacies, enjoyed by people from all around the country. Though it gets a little spicy or sweet for tourists but Hey! That’s what we are!
There are many Pakistani dishes but I have selected the best from various regions of the country.

Sindhi Biryani

Sindhi biryani is one of the most favorite dishes not only for the people of Sindh but for all of Pakistan. It is a spicy dish made from rice. Pre-steamed rice is layered with a dry spice combination of cumin, nutmeg, cardamom, and turmeric. It is then sprinkled with cooked meat (chicken/beef) with a topping of chopped green chili, mint, coriander and sliced lemons.
Biryani can be a bit dry so side dish called raita is served with it. A plate of biryani is perfect and most wanted lunch in Pakistan.


Peshawari Chappal/Chapli Kabab

Chappal Kabab of Khyber Pakhtoonkhawa is not only Pakistan’s best dish but the world’s greatest food. Sometimes called Peshawari Kabab is the dish that is pilgrimage worthy. This deep-fried fat patty has so much flavor in it.
Often made with buffalo meat, the mince is kneaded through with dry spices and often a few fresh ingredients, like white onions. Some versions add tomato, but wherever it could always taste cumin seeds, wonderfully strong black pepper, and often hints of cardamom. It is usually enjoyed with Naan with lemon juice sprinkled.


Multani Sohan Halwa
Sohan Halwa is one of the traditional desserts in Pakistan. The Hafiz Halwa shop in Multan claims it was introduced by Dewan Sawan Mal, the ruler of Multan in 1750. However, there is a theory that was invented in Persia by Iranian people and it was considered an ancient sweet served during social gatherings.
It is made by boiling a mixture of water, sugar, milk, and cornflour until it becomes solid. Saffron is used for flavoring. Ghee is used to preventing it from sticking to the pan. Almonds, pistachios, and cardamom seeds are added.

Lahori paaye
Lahori paaye is the traditional breakfast dish, especially in Lahore. Paaye is considered as a delicacy when people use wood or coal for cooking. This dish has a soup-like consistency and is usually eaten as a breakfast food in the winter months with naan. Recipes for this dish vary slightly from region to region. The soup base is created by sautéed onions, tomatoes, and garlic to which several curry based spices are added.


Balochi Sajji
Sajji has entered in Pakistani Cuisine from Balochistan. It consists of whole chicken or lamb to be grilled after marinated in salt or green papaya paste only. Very little seasoning is used as these dishes involve heat and quality meat. People in Lahore and Karachi spice it up according to their taste buds.


There is a lot more to Pakistan than we have covered. Halwa puri, Nehari, Kheer, Gulab Jaman, Haleem, Karahi, seekh kabab, and many more are available to enjoy the diversity of Pakistani Cuisine.