I always wondered what could I possibly make with ground chicken that wouldn’t be better with ground beef. Ground chicken is like the diet coke of ground meat, just not evil enough. But somehow, it turns up in my freezer every now and then, usually when all other meat supplies have been exhausted. It looks at me, pale and undecided, willing to soak up any flavors I’ll add to it, because truly, it hasn’t much of it’s own.
I tossed it in a bowl and let it defrost for the next hour. Desperate, I sat down in front of the computer and googled “ground chicken” and looked at random pictures. By the third page, I finally found something that looked appetizing enough. The recipe was coming from “Indian Cooking” and was simply called “Spicy Chicken Pops”. A quick browse through the recipe and it was clear I would have to improvise. A lot.
It called for ginger-garlic paste, garam masala and kasoorimethi. I could figure a way to make the first two from scratch, but the last one was tricky. It happens to be dried fenugreek leaves.
Here’s my version of it. It turned out pretty good!
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