Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Persian Joojeh Kabab
Persian saffron-yoghurt chicken skewers grilled until charred and tender — bright yellow with saffron, served with rice and grilled tomato.
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4 hrPrep🔥
15 minCook🍽️
4Serves📊
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Ingredients
- 800g chicken thigh, cubed
- For marinade: 200g thick yoghurt, 1 onion grated, juice of 2 lemons, 3 tbsp olive oil, big pinch saffron in 3 tbsp warm water, 3 garlic cloves, 1 tsp salt, 1 tsp pepper, pinch turmeric
- Tomatoes for skewering
- Skewers (metal preferred)
- Butter for basting
- Saffron rice to serve
Instructions
- Mix marinade; coat chicken; rest 4 hours minimum.
- Thread onto skewers, alternating with tomato chunks.
- Grill over moderate heat 12-15 min, turning, basting with butter.
- Serve with saffron rice.
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Tara’s tips
- Saffron makes the dish — don't skip.
- Yoghurt tenderises beautifully.
Serving suggestions
- Always with saffron rice and grilled tomato.
Storage & reheating
Marinated raw chicken keeps 2 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why so yellow?
Saffron + turmeric in the marinade.
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