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» Nepalese
Ingredients:
1.5 lbs chicken breasts (with skin and bone)
Sauce:
1 cup onions (finely chopped)
½ cup chicken broth
1 cup tomatoes (chopped)
2 teaspoon ginger paste
1 teaspoon garlic paste
3 dry whole red peppers
3 fresh green chili (diced)
1 teaspoon black pepper
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon turmeric
1 tablespoons oil
Salt to taste
Chicken
Marinate:
1 cup yogurt
½ cup onions (chopped)
1 teaspoon cumin powder
1 teaspoon timur
2 fresh chilies
1 tablespoons soy sauce
1 tablespoons oil
½ tablespoon lemon
juice
½ teaspoon mustard
Salt to taste
Ganish:
½ cup green onion
(cut in 1 inch)
Cooking:
| 1 | Combine
all the marinating ingredients and
blend it to smooth paste. |
| 2 | Marinate chicken for at least four hours. |
| 3 | Grill the marinated chicken on a charcoal grill, occasionally turning until cooked through. |
| 4 | Cut grilled chicken into 1-inch strips. |
| 5 | In a saucepan, heat 2 tablespoons of oil. |
| 6 | Fry dry whole red peppers until dark. |
| 7 | Add turmeric and stir for 15 sec. |
| 8 | Add onions, sauté in medium heat until golden brown. |
| 9 | Add garlic, ginger, cumin, coriander, black pepper, and salt to the onion mixture. |
| 10 | Fry few more seconds. Add tomatoes and chicken broth. |
| 11 | Lower the heat and let the tomato and onion mixture simmer for 10 min until it thickens. |
| 12 | Transfer grilled chicken strips to the sauce, stir well. |
| 13 | Cook for another 10 min to evaporate excess liquid so that the chicken pieces are coated with the sauce. |
| 14 | Garnish with green onions. |
| 15 | Serve hot with rice or roti. |
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Date Added: 2009-03-25 Views : 80