Ingredients
1 kg chicken pieces
1 tsp salt
1/2 tsp turmeric
1 tsp cumin
1/2 cup water
1 tsp pepper
2 tbsp yogurt
1/2 tomato, chopped
1 tsp chili powder
1 tsp salt
2 small green chilies, chopped (or 1/2 large green chili)
1/2 cup milk
1 onion, chopped
1 tbsp ginger garlic paste
1 cup ketchup
Oil, for sautéing
Instructions
- In a pot, add chicken, water, salt, turmeric, cumin, and pepper. Bring to a boil, reduce heat, and simmer 20–25 minutes until chicken is tender. Drain and set aside.
- In a blender, combine yogurt, tomato, chili powder, salt, green chilies, and milk. Blend into a smooth slurry.
- Heat oil in a large skillet. Sauté onion until translucent, then add ginger garlic paste and cook 1 minute.
- Stir in ketchup and cook 2–3 minutes to deepen flavor.
- Add boiled chicken and pour in slurry. Stir to coat evenly.
- Simmer on medium heat 10–15 minutes until sauce thickens and clings to chicken.
- Taste and adjust seasoning. Serve hot.
Notes
Add shredded mozzarella on top for a cheesy Korean-style buldak.
For more heat, stir in gochugaru (Korean chili flakes) or hot sauce.
Balance spice with honey or brown sugar for a sweet-spicy version.
Make dairy-free with plant-based yogurt and milk.
Try grilling the chicken before simmering for smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Simmered
- Cuisine: Korean
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 16g
- Sodium: 1100mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
