chicken paya

 Chicken Paya – A Lighter Take on a Traditional Classic

When people hear “paya,” they usually think of beef or mutton trotters, slow-cooked for hours into a rich, gelatinous curry. But there’s also a lighter, quicker version: Chicken Paya.

Chicken Paya Recipe – Comfort in a Bowl

Chicken Paya may not take as long as beef or mutton paya, but it carries the same soulful comfort. Using chicken feet (paya), the dish becomes rich, nourishing, and deeply satisfying. It’s lighter, quicker, and a wonderful choice for a warming breakfast or hearty dinner.

Ingredients

(Serves 4–5 people)

• Chicken feet (paya) – 8 to 10 pieces (thoroughly cleaned)

• Onions – 2 medium (thinly sliced)

• Tomatoes – 2 medium (chopped)

• Ginger-garlic paste – 2 tbsp

• Yogurt – ½ cup (whisked)

• Cooking oil or ghee – ½ cup

 Spices

• Turmeric powder – 1 tsp

• Red chili powder – 2 tsp (adjust to taste)

• Coriander powder – 2 tsp

• Garam masala powder – 1 tsp

• Salt – to taste

• Whole spices – 1 bay leaf, 2 black cardamoms, 3 cloves, 1 cinnamon stick

 Garnish

• Fresh coriander leaves – chopped

• Fresh ginger – julienned

• Green chilies – sliced

Step-by-Step Cooking

1. Prepare the Paya

• Make sure the chicken feet are properly cleaned. Some people peel off the outer skin for a smoother texture.

• Wash them in warm water with a little vinegar or flour to remove any smell.

2. Cook the Base

• Heat oil or ghee in a large pot.

• Add whole spices and let them crackle.

• Fry onions until golden brown.

• Stir in ginger-garlic paste and cook for a minute.

3. Add the Masala

• Mix in chopped tomatoes, yogurt, turmeric, red chili, and coriander powder.

• Cook on medium flame until the oil separates from the masala — this step brings out the deep flavor.

4. Simmer the Chicken Paya

• Add the cleaned chicken feet and stir well to coat them in the masala.

• Pour in about 5–6 cups of water (enough to make a soupy gravy).

• Cover and let it cook on low flame for 1–1.5 hours, until the paya become tender and the broth thickens slightly.
  (You can also use a pressure cooker — 20–25 minutes is enough.)

5. Final Touch

• Sprinkle garam masala powder.

• Garnish with coriander, ginger slices, and green chilies.

Serving Suggestions

• Serve steaming hot with naan, roti, or paratha.

• Some enjoy it with plain rice for a soothing meal.

• Best eaten fresh, while the broth is still hot and gelatin-rich.

Final Note

Chicken Paya is the kind of dish that feels like medicine for the soul — light yet nourishing, flavorful yet gentle. It’s perfect for family breakfasts on chilly mornings or as a comforting dinner when you need warmth and strength.

 In simple words: Chicken Paya is paya made easier — quick, wholesome, and just as heartwarming as its beef or mutton cousins.

Beef Paya

 Beef Paya – The Soulful Comfort Dish of South Asia

If you’ve ever woken up on a chilly morning in Pakistan or India and smelled something rich, meaty, and deeply comforting coming from the kitchen, chances are it was Beef Paya simmering away on the stove.

Beef Paya Recipe – A Hearty Traditional Delicacy

Beef Paya isn’t your everyday curry — it’s a slow-cooked masterpiece that generations have cherished in Pakistan and India. The trotters (paya) are simmered for hours until they release all their gelatin and flavor, creating a gravy that’s silky, rich, and deeply comforting. It’s the kind of dish you eat with naan on a cold morning and instantly feel warmed from the inside out.

Ingredients

(Serves 4–6 people)

• Beef trotters (paya) – 4 (cleaned properly)

• Onions – 2 medium (finely sliced)

• Ginger-garlic paste – 2 tbsp

• Tomatoes – 2 medium (chopped)

• Yogurt – ½ cup (whisked)

• Cooking oil or ghee – ½ cup

 Spices

• Turmeric powder – 1 tsp

• Red chili powder – 2 tsp (adjust to taste)

• Coriander powder – 2 tsp

• Garam masala powder – 1 tsp

• Salt – to taste

• Whole spices – 1 cinnamon stick, 3–4 cloves, 2 black cardamoms, 1 bay leaf

 Garnish

• Fresh coriander leaves – chopped

• Ginger – cut into thin julienne

• Green chilies – sliced

Step-by-Step Cooking Method

1. Cleaning the Paya

This is the most important step. Make sure the trotters are thoroughly cleaned (your butcher usually does this). At home, wash them well with flour and water or a vinegar rinse to remove any odor.

2. Making the Base

• Heat oil or ghee in a large pot.

• Add the whole spices and let them sizzle.

• Fry onions until golden brown.

• Add ginger-garlic paste and sauté for a minute.

3. Building the Curry

• Add tomatoes, yogurt, turmeric, red chili powder, and coriander powder.

• Cook until the oil separates from the masala — this step is key for rich flavor.

4. Adding the Paya

• Put in the cleaned beef trotters and coat them well with the masala.

• Add enough water (around 6–8 cups) to fully cover them.

5. Slow Cooking

• Traditionally, paya is cooked overnight on a low flame (6–8 hours).

• If using a pressure cooker, cook for about 1.5 to 2 hours until the meat and broth turn gelatinous.

• Stir occasionally and skim off any excess fat that rises.

6. Finishing Touch

• Once the trotters are tender and the broth is thick, sprinkle garam masala.

• Garnish with fresh coriander, ginger julienne, and green chilies.

How to Serve

• Best enjoyed with naan, kulcha, or paratha.

• Some people also like it with plain rice.

• Don’t forget hot chai alongside if you’re having it for breakfast — it’s a classic combo at Pakistani dhabas!

Final Note

Beef Paya isn’t just food — it’s heritage in a bowl. The slow cooking, the rich aroma, the way the gravy sticks to naan… it’s pure comfort and nostalgia. Whether you make it at home or eat it at a roadside hotel, every sip of that broth tells a story of tradition and patience.

 In simple words: Paya isn’t cooked in hours, it’s cooked with love and time.