| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Indian |
|
2 |
Or 3 |
INGREDIENTS
| 1 |
c |
Plain Yogurt |
| 1 |
tb |
Lemon Juice |
| 1/2 |
c |
Onions; coarsely chopped |
| 1 |
ts |
Cumin Seeds |
| 1 |
ts |
Peppercorns |
| 1 |
ts |
Timur; (Szechwan Pepper) |
| 2 |
|
Fresh Red Chilies |
| 2 |
tb |
Mustard Oil |
|
|
Salt to taste |
| 1 1/2 |
lb |
Chicken Breasts; skin and bones removed |
| 2 |
tb |
Mustard Oil |
| 3 |
|
Dry whole Red Peppers |
| 1/2 |
ts |
Turmeric |
| 1 |
c |
Onions; finely chopped |
| 1 |
ts |
Garlic; minced |
| 1 |
ts |
Fresh Ginger; finely grated |
| 2 |
|
Red Chilies; minced |
| 1 |
ts |
Cumin Powder |
| 1 |
ts |
Coriander Powder |
| 1 |
ts |
Freshly Ground Black Pepper |
|
|
Salt to taste |
| 1 |
c |
Tomatoes; chopped |
| 1 |
c |
Chicken Broth |
| 1/2 |
c |
Green Onion; cut in 1-in lengths |
INSTRUCTIONS
MARINADE
INGREDIENTS
Complete title: Chili Chicken (Nepali Spiced Grilled Chicken Sautéed in
Tomato-Chili Sauce)
At the end of each month, The Cook & Kitchen Staff selects some of the best
recipes sent to Recipe-a-Day during that month, and posts them to the
entire membership. Today's offering is from a Recipe-a-Day member in
Missouri who sent a lovely collection of Nepali cookery our way.
In a blender combine yogurt, lemon juice, onions, cumin seeds, peppercorns,
timur, red chilies, mustard oil, and salt. Blend to form a 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 7 minutes. Cut grilled chicken into 1-inch strips.
In a sauce pan over medium heat, warm 2 tablespoons of mustard oil. Fry dry
whole red peppers until dark. Add turmeric and stir for 15 seconds. Add
onions, and sauté over medium heat until brown. Add garlic, ginger, red
chilies, cumin, coriander, black pepper, and salt to the onion mixture.
Sauté for 30 seconds, then add tomatoes and chicken broth.
Reduce the heat to simmer and let the tomato-onion mixture cook for about
10 minutes, until thickened.
Transfer grilled chicken strips to the sauce; stir well. Cook for another
10 minutes to evaporate excess liquid so that the chicken pieces are coated
with the sauce. Adjust seasoning with salt and pepper. Garnish with green
onions. Serve with rice, or roti.
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 as a side dish. Roti can be wrapped around meat or vegetable
dishes or 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.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 28, 1998, converted by MM_Buster
v2.0l.
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