Chili chicken (nepali spiced grilled chicken sautéed in tom

Yield: 2 Or 3

Measure Ingredient
1 cup Plain Yogurt
1 tablespoon Lemon Juice
½ cup Onions; coarsely chopped
1 teaspoon Cumin Seeds
1 teaspoon Peppercorns
1 teaspoon Timur; (Szechwan Pepper)
2 \N Fresh Red Chilies
2 tablespoons Mustard Oil
\N \N Salt to taste
1½ pounds Chicken Breasts; skin and bones removed
2 tablespoons Mustard Oil
3 \N Dry whole Red Peppers
½ teaspoon Turmeric
1 cup Onions; finely chopped
1 teaspoon Garlic; minced
1 teaspoon Fresh Ginger; finely grated
2 \N Red Chilies; minced
1 teaspoon Cumin Powder
1 teaspoon Coriander Powder
1 teaspoon Freshly Ground Black Pepper
\N \N Salt to taste
1 cup Tomatoes; chopped
1 cup Chicken Broth
½ cup Green Onion; cut in 1-in lengths

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@... by Recipe-a-Day <recipe-a-day@...> on Oct 28, 1998, converted by MM_Buster v2.0l.

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