Pakistani Winter Comfort Foods to Warm Your Soul

Winter has always felt like a season of comfort to me—not just because of the crisp air or the early evenings, but because of the foods that fill my home with warmth, spice, and memories. Growing up with my father’s roots in Sialkot and extended family in Lahore and Punjab, the smells of Pakistani cooking were as natural to me as the cold December breeze. From smoky tandoori chicken to the gentle aroma of simmering dal, these dishes are more than meals—they’re little celebrations of home, family, and tradition.

My mother, who is German and Scottish, embraced this heritage in the most beautiful way. She learned to make dal for my father, simple yet rich in flavour, a dish that has always brought our family together, especially on chilly evenings. It’s funny to think about how food became a bridge between our cultures—spices mingling with European sensibilities, creating something uniquely ours. Every bite carries the warmth of my father’s homeland and the love my mother poured into every meal.

Winter is the perfect time to embrace these dishes, to gather around the table, and to let the flavours linger as we share stories, laughter, and comfort. Here are some of my favourite Pakistani winter comfort foods—hearty, aromatic, and perfect for bringing a little bit of Punjab into your home this season.

Tandoori Chicken

Juicy, smoky, and spiced just right, tandoori chicken is perfect for a winter evening.

Ingredients:

• 1 whole chicken, cut into pieces
• 1 cup yogurt
• 2 tbsp lemon juice
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric
• 2 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp garam masala
• Salt to taste
• 2 tbsp vegetable oil

Instructions:

1. In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, and spices to create a marinade.
2. Coat the chicken pieces thoroughly and let them marinate for at least 3–4 hours, ideally overnight.
3. Preheat your oven to 400°F (200°C) or heat a grill.
4. Place chicken on a baking tray or grill, brush lightly with oil, and cook for 30–40 minutes, turning halfway, until golden and cooked through.
5. Serve hot with naan, sliced onions, and a wedge of lemon.

Chicken Biryani

A festive dish that’s rich with layers of flavour, biryani fills the home with its fragrant spices.

Ingredients:

• 2 cups basmati rice, rinsed

• 1 lb chicken, cut into pieces

• 2 onions, thinly sliced

• 2 tomatoes, chopped

• 1/2 cup yogurt

• 2 tbsp ginger-garlic paste

• 1 tsp turmeric

• 2 tsp red chili powder

• 1 tsp garam masala

• 1 tsp cumin seeds

• 4 cups water

• 4 tbsp oil or ghee

• Fresh coriander and mint for garnish

• Salt to taste

Instructions:

1. Fry onions in oil until golden brown; remove half for garnish.

2. Add ginger-garlic paste and cook until fragrant.

3. Add chicken, turmeric, chili, salt, and cook until lightly browned.

4. Mix in tomatoes and yogurt, simmer for 10 minutes.

5. Boil rice with water and a pinch of salt until 70% cooked; drain.

6. In a large pot, layer rice over chicken, sprinkle fried onions, mint, and coriander.

7. Cover tightly and cook on low heat for 20–25 minutes (this is called “dum”).

8. Serve hot with raita or salad.

Dal with Basmati Rice

Simple, soul-soothing, and perfect for a cold evening.

Ingredients:

• 1 cup red lentils (masoor dal)
• 3 cups water
• 1 tsp turmeric
• 1 tsp cumin seeds
• 2 tbsp ghee or oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp garam masala
• Salt to taste
• Fresh coriander for garnish

Instructions:

1. Rinse lentils and boil with water, turmeric, and salt until soft.
2. In a separate pan, heat ghee, add cumin seeds, onions, and garlic; sauté until golden.
3. Add garam masala and fry briefly.
4. Pour this tempering over cooked dal and mix well.
5. Serve over steamed basmati rice with fresh coriander.

Butter Chicken (Murgh Makhani)

Creamy, buttery, and mildly spiced—a hug on a plate.

Ingredients:

• 1 lb chicken, cut into cubes
• 1 cup yogurt
• 2 tbsp lemon juice
• 2 tsp ginger-garlic paste
• 1 tsp turmeric
• 1 tsp chili powder
• 2 tbsp butter
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1/2 cup cream
• 1 tsp garam masala
• Salt to taste
• Fresh coriander for garnish

Instructions:

1. Marinate chicken in yogurt, lemon juice, ginger-garlic paste, turmeric, and chili powder for at least 2 hours.
2. Heat butter in a pan and sauté onions until golden.
3. Add tomato puree, garam masala, and cook until oil separates.
4. Add marinated chicken and cook until done.
5. Stir in cream, simmer for 5 minutes.
6. Garnish with coriander and serve with naan or rice.

Beef Curry (Beef Gosht)

Hearty, slow-cooked, and perfect for warming you from the inside out.

Ingredients:

• 1 lb beef, cut into chunks
• 2 onions, sliced
• 2 tomatoes, chopped
• 2 tsp ginger-garlic paste
• 1 tsp turmeric
• 2 tsp chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 3 tbsp oil
• Salt to taste
• Fresh coriander for garnish

Instructions:

1. Heat oil in a pan, fry onions until golden brown.
2. Add ginger-garlic paste and fry for a minute.
3. Add spices and tomatoes, cook until soft.
4. Add beef, salt, and enough water to cover; simmer until beef is tender (1–1.5 hours).
5. Stir in garam masala, cook for 5 more minutes.
6. Garnish with coriander and serve with rice or naan.