One of the most requested recipe my followers have been asking for the most — and honestly it makes me so happy every time someone makes it! Sirke Wala Chicken, or Vinegar Chicken, is one of those dishes that is so simple but so incredibly flavorful that you will find yourself making it again and again.
This is my Ammi’s recipe — the way she always made it at home — and it is the one I am most proud of sharing on this blog. There is something about that combination of vinegar, simple spices, fresh tomatoes, and bell pepper that just works so perfectly together. It is bold, tangy, slightly spicy, and so different from your usual chicken curry. Once you try it, you will understand why it went viral on my Instagram and Facebook!
The best part? No fancy ingredients, no complicated steps, and ready in under 30 minutes. This is real home cooking at its best!
What is Sirke Wala Chicken?
Sirke Wala Chicken literally means “vinegar chicken” in Urdu — sirka means vinegar.
This is a dry chicken dish where you cook whole chicken pieces in their own juices with white vinegar, garlic, black and white pepper, soy sauce, and fresh vegetables like onions, tomatoes, and bell peppers. It is not a curry with a heavy gravy — it is a semi-dry, bold, tangy dish with a beautiful mix of desi and Chinese-inspired flavors. Serve it with sesame naan (kulcha), plain naan, or paratha.
Why You’ll Love This Recipe:
- My most requested recipe last year on my Instagram and Facebook — tried and loved by thousands!
- Ready in under 30 minutes
- No water needed — the chicken cooks in its own juices
- Simple everyday ingredients
- Perfect for a quick weeknight dinner or weekend lunch
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Storing:
- Store in an airtight container in the fridge for up to 2 days
- Reheat in a pan on medium heat — add a very small splash of water if it has dried out
- Not ideal for freezing — the vegetables lose their texture once frozen and thawed
- Best enjoyed fresh — this is a quick recipe so it is always better to make it fresh than reheat
FAQs:
Why is it called Sirke Wala Chicken? Sirka means vinegar in Urdu, so Sirke Wala Chicken simply means vinegar chicken. The white vinegar is the star ingredient that gives this dish its signature bold, tangy flavor that sets it apart from any other Pakistani chicken recipe.
Can I use boneless chicken? Yes — boneless chicken breast or thigh works and cooks faster. However bone-in chicken pieces give a richer, juicier result with more flavor. If using boneless reduce the cooking time slightly so it does not dry out.
What kind of vinegar should I use?
Use white vinegar for this recipe. It gives the clean, sharp tangy flavor that the dish is known for. Do not substitute with apple cider vinegar, malt vinegar, or rice vinegar as they each have a different flavor profile that changes the dish significantly.
Why do I not add water? The chicken naturally releases its own juices as it cooks which provides all the moisture needed. Adding water dilutes the flavor and changes the texture of the dish. Trust the process — the chicken will not burn if you keep the heat on medium-low with the lid on!
Can I add more vegetables? Absolutely — mushrooms, zucchini, or baby corn are great additions that work well with the vinegar and soy sauce flavors. Just add them along with the other vegetables and sauté briefly so they stay firm.
What do I serve with Sirke Wala Chicken? It is best served with tilon wala naan (sesame naan), plain naan, roti, or paratha. It also goes great with steamed rice for a more filling meal.
Can I make this ahead of time? This dish is best made fresh — it comes together in under 30 minutes so there is really no need to make it ahead. The vegetables taste best when just cooked and the vinegar flavor is freshest right off the stove.
Vinegar Chicken (Sirke wala Chicken)
Ingredients
- Whole chicken cut into small pieces
- 1/2 cup Oil
- 1 tsp Garlic crushed
- Salt to taste
- 1/4 tsp White pepper
- 1/2 tsp Black pepepr
- 1 tsp Soy sauce
- 1/2 cup White vinegar
- Ginger
- Green chilies
- Coriander
- 1 medium Onion
- 3 small Tomatoes deseeded
- Bell pepper (use any)
Instructions
- Heat oil in a pan, add chicken and fry until changes color.
- Next add crushed garlic and salt. Sauté the chicken on high heat for 5 mins.
- Cover and keep the flame medium-low and let the chicken cook in its own water. DON'T ADD ANY WATER (check notes below)
- After 10-15 mins, remove the lid, turn the heat high, cook until water evaporates.
- When the liquid dries add the onions and sauté for a min.
- Next add tomatoes and bell pepper of your choice and sauté for another min.
- Next add white pepper, black pepper, soy sauce and vinegar.
- Mix everything well. Cover and let it simmer for 5-7 mins.
- Garnish with ginger, green chilies, and coriander.
- Enjoy it with tilon wala naan (sesame naan), plain naan, roti, paratha or rice.
Video
Notes
- Don’t use water for this recipe. Chicken will cook in its own water.
- If you need to add water to cook the chicken, make sure that its completely evaporates before adding the veggies.
- Don’t over cook the veggies, it will ruin the taste.
- You can add vinegar in parts if you think half cup would be too much.
- Use vinegar according to your taste/liking also it depends on the chicken size. But 1/2 cup of vinegar is what I usually use for this recipe.