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  • Chili Chicken (Nepali Spiced Grilled Chicken Sauteed In Tom

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    Chili Chicken (Nepali Spiced Grilled Chicken Sauteed In Tom
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. Plain Yogurt
    • 1 Tbsp. Lemon Juice
    • 1/2 c. Onions, coarsely minced
    • 1 tsp Cumin Seeds
    • 1 tsp Peppercorns
    • 1 tsp Timur, (Szechwan Pepper)
    • 2 x Fresh Red Chilies
    • 2 Tbsp. Mustard Oil Salt to taste
    • 1 1/2 lb Chicken Breasts, skin and bones removed
    • 2 Tbsp. Mustard Oil
    • 3 x Dry whole Red Peppers
    • 1/2 tsp Turmeric
    • 1 c. Onions, finely minced
    • 1 tsp Garlic, chopped
    • 1 tsp Fresh Ginger, finely grated
    • 2 x Red Chilies, chopped
    • 1 tsp Cumin Pwdr
    • 1 tsp Coriander Pwdr
    • 1 tsp Freshly Grnd Black Pepper Salt to taste
    • 1 c. Tomatoes, minced
    • 1 c. Chicken Broth
    • 1/2 c. Green Onion, cut in 1-in lengths

    Directions

    1. Complete title: Chili Chicken (Nepali Spiced Grilled Chicken Sauteed in Tomato-Chili Sauce)
    2. entire membership. Today's offering is from a Recipe-a-Day member in Missouri who sent a lovely collection of Nepali cookery our way.
    3. In a blender combine yogurt, lemon juice, onions, cumin seeds, peppercorns, timur, red chilies, mustard oil, and salt. Blend to create a smooth paste.
    4. Pour the marinating paste over the chicken in a large bowl. Mix well, cover, and let marinate for at least four hrs.
    5. Grill the marinated chicken on a charcoal grill, occasionally turning till cooked through, about 7 min. Cut grilled chicken into 1-inch strips.
    6. In a sauce pan over medium heat, hot 2 Tbsp. of mustard oil. Fry dry whole red peppers till dark. Add in turmeric and stir for 15 seconds. Add in onions, and saute/fry over medium heat till brown. Add in garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mix.
    7. Saute/fry for 30 seconds, then add in tomatoes and chicken broth.
    8. Reduce the heat to simmer and let the tomato-onion mix cook for about 10 min, till thickened.
    9. Transfer grilled chicken strips to the sauce; stir well. Cook for another 10 min to evaporate excess liquid so which the chicken pcs are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice, or possibly roti.
    10. Kitchen Staff Tips: Roti is a flat, round, whole-wheat bread and is traditionally served with curries. It can accompany every meal and can be eaten alone or possibly as a side dish. Roti can be wrapped around meat or possibly vegetable dishes or possibly they can be torn off with the fingers and dipped. If you have a ethnic grocery featuring Indian cookery, we recommend you pick up some Roti because it makes a fantastic service with today's recipe.

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