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🔥 Arab Chicken Nashif (Dry-Style) – Spicy, Quick & Flavorful

If you're looking for a fast and deeply flavorful chicken dish with Middle Eastern flair, this Arab Chicken Nashif recipe is your go-to. Made with a blend of warming spices, tomato paste, and tender chunks of chicken breast, this dry-style curry is a staple in many GCC households. It’s easy, fast, and delivers bold flavor with minimal effort.

This version uses everyday ingredients you likely already have at home — no marinating or fancy prep required. In under 15 minutes, you’ll have a dish that pairs beautifully with white rice, Arabic khubz (flatbread), or even in wraps and sandwiches.
🍗 Ingredients

500 grams chicken breast, cut into cubes

1 tsp salt

1 tsp ground coriander

1 tsp red chili powder

1 tsp cumin powder

2 tsp ginger garlic paste

3 tbsp cooking oil

135g tomato paste

¼ cup water

🍳 Method

Season the chicken: In a mixing bowl, combine the chicken cubes with salt, chili powder, coriander, cumin, ginger garlic paste, and 3 tablespoons of oil. Mix until the chicken is evenly coated with the spice blend.

Sear and cook: Heat a dry pan over slightly above medium heat. Add the seasoned chicken directly (no need for extra oil). Cook for 6 minutes, stirring occasionally, until the chicken starts to brown slightly and the spices release their aroma.

Add tomato paste: Stir in 135 grams of tomato paste and ¼ cup of water. Mix well to coat the chicken and simmer for 5 minutes, or until most of the liquid evaporates and the sauce thickens into a rich, spicy coating.

Done! You’re ready to serve. The result is a beautifully dry-style chicken dish that’s rich, spicy, and ideal for any meal of the day.

🍽️ Serving Suggestions

Serve hot with basmati rice for a balanced meal

Wrap it in Arabic bread or khubz with some yogurt or cucumber slices

Use it as a protein filling for shawarma wraps or rice bowls

Great for meal prep and keeps well in the fridge for 2–3 days

🌶️ Flavor Profile

The combination of coriander, cumin, chili powder, and ginger garlic paste creates a spice base that’s earthy, warm, and slightly smoky. The tomato paste adds depth and tang, while cooking the dish until dry intensifies all the flavors — every piece of chicken is coated in rich, spiced goodness.


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