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pakistani

Methi Chicken Handi

This simmered dish pairs chicken thigh with plain yogurt, onion and ghee. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

50 g Protein
50 g Carbohydrates
32 g Fat
19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 190g chicken thigh (boneless, skinless) 230 kcal
  • 103g plain yogurt (whole milk) 63 kcal
  • 103g onion (thinly sliced) 41 kcal
  • 16g ghee 141 kcal
  • 16g ginger-garlic paste 13 kcal
  • 52g fresh fenugreek leaves (chopped) 140 kcal
  • 7g green chili (sliced) 3 kcal
  • 3g cumin seeds 11 kcal
  • 3g coriander seeds 9 kcal
  • 1g turmeric powder 3 kcal
  • 3g salt 0 kcal
  • 78g water 0 kcal

Cooking instructions

  1. cumin seedscoriander seeds
    Toast the cumin seeds and coriander seeds in a dry pan for 30-60 seconds until fragrant, then crush them lightly.
  2. onion (thinly sliced)ghee
    Heat ghee in a small deep pan over medium heat. Add onion and cook 6-8 minutes until deep golden.
  3. chicken thigh (bonelessginger-garlic pastegreen chili (sliced)
    Add ginger-garlic paste and green chili; cook 30 seconds. Add chicken and sear 3-4 minutes, stirring to coat.
  4. plain yogurt (whole milk)turmeric powdersalt
    Stir in crushed toasted spices, turmeric, and salt. Add yogurt a spoon at a time, stirring so it does not split.
  5. chicken thigh (bonelesswater
    Add water, cover, and simmer 10-12 minutes until chicken is cooked through and the sauce thickens.
  6. fresh fenugreek leaves (chopped)salt
    Stir in chopped fresh fenugreek leaves and cook uncovered 2-3 minutes to soften and lightly reduce. Taste and adjust salt. Serve hot.

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