in Middle East

Pakistani chili chicken

updated

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Ingredients for 4 servings:

  • 2 onions (not too small)
  • 2 tomatoes, peeled
  • 1 chicken (cut into 6-8 pieces)
  • 1 tbsp freshly chopped ginger (to taste)
  • 2 cardamom pods, crushed
  • 1 cinnamon stick(s)
  • 1 tbsp cumin, ground
  • 3 chili peppers, red, fresh, finely chopped
  • ¼ liter chicken broth
  • 2 tbsp oil, mild, or clarified butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Wash the chicken and cut into 6-8 portions. Slice the onions into fairly fine rings and fry them in oil or clarified butter in a large pot with the crushed cardamom pods, cinnamon stick, cumin (and ginger if desired). Add the tomatoes and fry. Add the chicken pieces and chopped chilies and continue frying. Pour in the chicken stock and braise the chicken until tender.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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