Red chilli paste recipes for everyday Pakistani cooking

Our paste already has ginger, garlic and salt in it. In all these recipes, go easy on extra salt and ginger garlic, and add more at the end if you need it.

Chicken karahi with red chilli paste

Serves 4. About 40 minutes.

• 1 kg chicken, cut into pieces
• 3 tablespoons oil or ghee
• 4 ripe tomatoes, chopped
• 1 tablespoon red chilli paste, plus more to taste
• Salt, only if needed
• Fresh coriander and green chillies to finish

Heat the oil in a karahi on high heat. Add the chicken and fry until the colour changes and the water dries off. Add the paste and stir for a minute. Add the tomatoes, cover and cook on medium until they break down and oil rises to the top. Taste, add salt if needed, finish with coriander and green chillies, and serve with hot naan.

Quick chilli tikka marinade

For 500g chicken.

• ½ cup thick yoghurt
• 1 tablespoon red chilli paste
• 1 tablespoon lemon juice
• ½ teaspoon salt
• 1 teaspoon cumin powder (optional)

Mix everything, coat the chicken and rest it in the fridge for 2 to 4 hours. Grill, bake or pan fry until cooked through and lightly charred at the edges.

Red chilli and mint yoghurt chutney

• ½ cup yoghurt
• 1 teaspoon red chilli paste
• A handful of mint leaves, chopped
• A pinch of salt

Stir together and chill for 15 minutes. Serve with samosas, kebabs, fries or paratha rolls.

Spicy noodles or fried rice

• 2 teaspoons red chilli paste
• Cooked noodles or rice for 2 people
• 1 tablespoon oil
• Chopped vegetables or egg

Heat the oil, fry the vegetables or egg, add the paste for 30 seconds, then toss in the noodles or rice until coated. Add the paste near the end so the garlic does not catch.

Not sure how much to add?

See our how to use guide for amounts by dish, or what to use if you have run out.