Pakistani Methi Chicken
Makes: 4 servings
Total Prep Time: 20 minutes
Ingredients:
1 pound of chicken bones, cut into pieces
2 cups of fenugreek, chopped
3⁄4 cup of yogurt, whisked until smooth
3 tomatoes, chopped
2 onions, chopped
10 cloves of garlic, chopped
1, 2 inch piece of ginger, grated
3 to 4 green chilies, chopped
1 1⁄2 tsp. of powdered red chili
1 1⁄2 tsp. of powdered coriander
1⁄2 tsp. of powdered turmeric
1 tsp. of powdered garam masala
1 tsp. of cumin seed
2 tsp. of lemon juice, 1 tsp. of white sugar
5 Tbsp. of vegetable oil
Dash of salt
Warm water, as needed
4 pods of green cardamom
8 to 10 whole peppercorns
1⁄2 tsp. of mace, crushed
4 cloves, whole
Directions:
1. In a saucepan set over medium to high heat, add in the vegetable oil. Add
in the cumin seeds and cook for 30 seconds or until they begin to crackle.
2. Add in the onions. Increase the heat to high and cook for 1 minute.
3. Add in the pods of green cardamom, whole peppercorns, crushed mace and whole cloves. Stir well to mix. Cook for 5 minutes or until the onions are gold.
4. Add in the chicken bones, chopped tomatoes, chopped garlic and grated ginger. Stir well to mix. Cook for 2 minutes.
5. Lower the heat to low. Add in the whisked yogurt and stir well to incorporate.
6. Add in the powdered red chili, powdered turmeric, powdered coriander, powdered cumin and dash of salt. Add in the warm water. Stir well until evenly mixed. Cover and cook for 8 minutes or until the chicken is soft.
7. Add in the fenugreek, lemon juice, powdered garam masala and white sugar. Stir well to evenly incorporate. Cook for an additional 1 to 2 minutes.
8. Remove from heat and serve immediately.
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