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Nepalise Gorkhali Chicken
Spicy Grilled Chicken Sauteed in Chili Sauce |
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INGREDIENTS:
2 lbs. chicken breasts, skinned, boned
3 dry whole red peppers
1 tsp. garlic, minced
1 tsp. ginger, finely grated
2 red chilies, minced
1 cup onions, finely chopped
1 cup tomatoes, chopped
1 cup red bell pepper, chopped
1 tsp. freshly ground black pepper
1 tsp. cumin powder
1 tsp. coriander powder
½ tsp. turmeric
½ cup green onion, cut in 1-in length
Salt to taste
2 Tbls. musturd oil
1 cup chicken broth
Marinade:
1 cup yogurt
2 Tbls. lemon juice
½ cup onions, roughly chopped
1 tsp. cumin seeds
1 tsp. pepper corn
2 fresh red chilies
2 Tbls. musturd oil
Salt
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In a blender combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the chicken in a large bowl. Mix well, cover, and let marinate for at least four hours. Grill the marinated chicken on a charcoal grill, occasionally turning until cooked through, about seven minutes. Cut grilled chicken into 1-in strips.
In a sauce pan heat two tablespoons of musturd oil. Fry dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, saute on medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes, red bell pepper and chicken broth. Lower the heat and let the tomato-onion mixture simmer for 10 minutes till it thickens. Transfer grilled chicken strips to the sauce; stir well. Cook for another 10 min to evaporate excess liquid so that the chicken pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with chopped green onions. Serve with rice, or roti.
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Preparation Time: 1 hr |
Serves: 2 |
| Recipe Origin: Nepal |
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Submitted by: |
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Tulsi Regmi
Missouri
United States |
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| This recipe has been viewed 10589 times. |
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