In general, Pakistani food is well known for being full of flavor. Most of Pakistan’s distinctive dishes are very spicy. Cuisine and recipes vary depending on the specific area of Pakistan where the recipe comes from.
Most of the Pakistani cooking recipes contain meat. Most main courses also contain curry and some vegetables such as spinach, okra, potatoes, bitter gourd, kohlrabi, brinjal, and cauliflower. Lentils are also in favor in Pakistani cuisine as they are an inexpensive stuffing.
Pakistani meals are usually accompanied by bread, unless the meal contains rice. The favorite bread is a round flat bread called a roti.
Although many different recipes are listed on the internet for making Pakistani meals, it is interesting to at least see what is used for various specialties.
Tandoori chicken is a favorite of Pakistani cuisine in the Western world. A tandoor is a special open clay oven used to make Tandoori chicken, however Americans tend to use whatever is on hand to make it, most often using outdoor grills.
Marinating chicken pieces in yogurt, lemon juice, garlic, cumin, ginger root, coriander, black pepper, garam masala, ground cloves, and cardamom makes classic Tandoori chicken. The typical recipe also suggests red food coloring, but that doesn’t alter the flavor in any way. The chicken should remain in the marinade for at least 8 hours and up to 48 hours. The meat is then grilled. The spice marinade makes the chicken taste absolutely amazing. If you prefer your Tandoori Chicken piping hot, you can also add cayenne to taste, to the recipe.
Tika Masala is also an American and British favorite. This type of chicken is first prepared with a marinade containing yogurt, minced ginger, crushed garlic, white pepper, cumin powder, mace, nutmeg, green cardamom powder, chili powder, turmeric, lemon juice, and vegetable oil. The marinade containing the chicken pieces, usually boneless chicken breasts, cut into small 2-inch cubes, is refrigerated for at least 8 hours. The chicken is then cooked in a hot oven for about 8 minutes, then drained and cooked for another two to three minutes.
A special sauce is served alongside the Tika Masala and is made from tomato paste, tomato puree, diced tomatoes, ginger paste, garlic paste, green chillies, chilli powder, cloves, green cardamom, salt, butter, cream , fenugreek and ginger. Honey is added to taste. When the sauce is ready, it is served with the chicken. If you like things extra spicy, just add cayenne to the recipe.
The popularity of Pakistani cuisine cannot overlook the use of Kababs, not to be confused with skewers, which are skewers of meat and vegetables served on the skewer. Pakistani kebabs consist of meat that is grilled or sometimes fried in a hot oily pan. Often the meat is stuffed with different spices and hot mixtures. Popular meats used for this include beef, chicken, and lamb, and they have also achieved their unique flavor due to marinating the meat before grilling. Pakistani cuisine never uses pork due to religious restrictions.
