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This is the oldest and most famous Red Ketchup Chicken of Bohra Cuisine that is more famous in Pakistan.
What I really liked was that every caterer had a unique taste and way of serving it. I have mentioned a lot of garnishing but you can serve a few or altogether without any of them. And sauteed vegetables are also optional. You might also like my Lahori chargha and grilled chicken tikka legs.
Taste and why this recipe works?
- Taste: The chicken taste is similar to butter chicken with a more sweet and sour taste and an extra burst of spices. If you smoke the chicken, it is an extra burst of flavor.
- The tempering adds a delicious aroma and final touch to the dish. If you live butter chicken and tandoori chicken, this is must try recipe for you,
- The number of variations makes it even more delicious and tuned to everyone's preference.
- The variety of garnish suggested makes it perfect to serve at a dinner.
- What is more important about this recipe is you are using ready-made spice mix and ready-made sauces which make the dish taste same every single time. And you are unlikely to go wrong with it.
Ingredients
Most ingredients are visible in the photo, I will only discuss ingredients for which I need to suggest a substitute or some recipe notes. Veggies and garnish are not visible.
- Chicken: 1 kg to 1.25 kg skinless whole chicken works best for Ketchup Chicken. Because the flesh of a smaller bird is tender and cooks quickly. If getting a live hen from the slaughterhouse, a chicken weighing around 1.5 kg to 1.75 kg.
- Tikka masala: This is an Indian spice mix that easily available online and on Indian stores. You can substitue it with tandoori masala or even Indian curry powder. I prefer using Shan Tikka masala.
- Ketchup: This ingredient bring a lot of flavor. Use Heiz or Knorr ketchup.
- Chili garlic sauce: It is spicier garlicky version of ketchup. You can substitute it with more ketchup and extra garlic.
- Ingredients of tempering are whole cumin and button red chilies. But you ma use any dried red chili.
- Veggies to accompany: Most common veggies that are added are boiled potato, carrot, capsicum.
- The chicken is almost always served on the bed of salad leaves.
- Pasta of any shape also make an attractive addition for kids.
How to make?
- Wash chicken, dry with a towel then poke the chicken all over with a fork.
- Then, place deep cuts on the chicken breast and thighs. The poking and the cuts will allow the marinade to seep in the flesh easily.
- Take ginger garlic paste, Tikka masala, butter and yogurt in a bowl. Mix well. Apply marination all over generously. Marinate over night or at least two hours, or preferably overnight.
- Cook in thick bottomed pot for 15- 20 minutes on medium flame or until tender. Turn the chicken for even cooking. Do not over cook. You have some juices in the pot which are very flavorful when mixed with the sauce.
- Prepare sauce by mixing ketchup, cream , and chilli garlic sauce in a bowl. Mix well.
- Add sauce to the chicken and simmer for a few minutes on low heat.
- Also, add steamed veggies of your choice.
- To prepare tempering, heat oil and add whole chillies and cumin. (You can also add curry leaves.) Let the chilies darken, that when it releases all it flavors. Pour the tempering on the chicken and serve. YUM!
Serve Chicken on the bed of salad leaves. Garnish with potato sticks or sliced boiled eggs.
Variations
- Marination: Some people even marinate it in hara masala( ginger, green chilli and garlic paste) and then cook it in same ketchup mayonnaise sauce.
- So you may adjust to your taste or copy the recipe ditto. It is a very simple recipe for newbies as well.
- Chicken Cut : I used whole chicken here but you can marinate whole chicken cut into eight piece (bihari tikka cut) or whole chicken cut into 4Â pieces.
- I will recommend 8 pieces as it allows easy serving, better marination and absolute tenderness. If you are using whole chicken to make it, use small sized chicken.
- Mutton Leg: The same recipe can be used to cook mutton leg. Cooking and marination time will be longer.
Hungry for more? Check these!
If you try this Red ketchup chicken recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best job. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
Ketchup Chicken Recipe (Tikka Flavor)
This chicken is usually served before biryani or pulao in bohra cuisine. Taste yummy every time. T
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Servings : 5
Calories: 553kcal
Ingredients
The spice mix and sauces have added salt so do not add any extra salt.
Mariande
- 1 kg whole skinless chicken
- 5 tablespoons Chicken Tikka Spice Mix
- 2 tablespoons ginger garlic paste
- 4 tablespoons yogurt
- 2 tablespoons butter
- 2 tablespoon lemon juice
Sauce
- ½ cup tomato ketchup
- ¼ cup chilli garlic sauce
- 1 cup cream
- ¼ cup boiled macaroni , optional
- ¾ cup steamed assorted vegetable, (carrot, capsicum, potato)
Tempering
- 2 tablespoons oil
- ¼ teaspoon cumin
- 5-6 round button red chillies
Smoke (Optional)
- 2 inch piece of charcoal, optional, if smoking
- few drops of oil
Garnish
- 1 boiled egg , for garnish
- handful fresh coriander
- 1 packet Slims chips, (potato sticks)
- 3-4 Salad leaves
Instructions
Marination
- Wash and dry chicken with a napkin. Make deep cuts and poke chicken all around with fork.
- Mix all ingredients of marination and cover the chicken thoroughly with it.
- Marinate overnight in the fridge.
Cooking
- Next day cook chicken for 20 minutes or until done. Sear (bhunna) the chicken for few minutes on high flame. Your chicken is ready.
- Mix all ingredient of sauce in a bowl. Pour the sauce on the chicken and mix. You may add pasta if using. Cover the chicken cook for a few minutes.
- Steam vegetables and add to the chicken. You can also smoke this chicken at this stage with a piece of red-hot coal and few drops of oil.
- Heat oil in a pan, add cumin, and red chilli. Let red chillies turn dark then pour tempering over the chicken.
- Serve with garnishing of your choice.
Notes
- Chicken: 1 kg to 1.25 kg skinless whole chicken works best for ketchup Chicken. Because the flesh of a smaller bird is tender and cooks quickly. If getting a live hen from the slaughterhouse, a chicken weighing around 1.5 kg to 1.75 kg.
- Tikka masala: This is an Indian spice mix that is easily available online and in Indian stores. You can substitute it with tandoori masala or even Indian curry powder.
- Ketchup: This ingredient bring a lot of flavor. Use Heiz or Knorr ketchup.
- Chili garlic sauce: It is a spicier garlicky version of ketchup. You can substitute it with more ketchup and extra garlic.
- Ingredients of tempering are whole cumin and button red chilies. But you may use any dried red chili.
- Veggies to accompany: Most common veggies that are added are boiled potato, carrot, capsicum.
- The chicken is almost always served on the bed of salad leaves.
- Pasta of any shape also makes an attractive addition for kids.
Nutrition Information
Serving: 1leg piece ,Calories: 553kcal ,Carbohydrates: 16g ,Protein: 46g ,Fat: 33g ,Saturated Fat: 13g ,Trans Fat: 1g ,Cholesterol: 208mg ,Sodium: 1000mg ,Potassium: 667mg ,Fiber: 2g ,Sugar: 8g ,Vitamin A: 2794IU ,Vitamin C: 10mg ,Calcium: 85mg ,Iron: 2mg
Tasneem Aamir says
Absolutely delicious! Finger lickin' good!
Mariam Sodawater says
Thanks so much, Tasneem for trying this recipe and leaving a comment with a 5-star rating. I'm happy you enjoyed it.