Gourmet Cooking and Recipes

Save to favorite Discuss Gorkhali Chicken recipe

Write a comment Print Gorkhali Chicken recipe

Print this recipe Email Gorkhali Chicken recipe to friend

Email this recipe

Gorkhali Chicken

Category: Asian

Author: Tulsi Regmi, University of Missouri-Columbia

Date: 9/29/2010

Rating:

(3.0) by 29 users

Ingredients:

History: This dish is native to the Himalayas of Nepal
Description: Nepali Grilled Chicken Sautéed in Chili Sauce
Serving Size: 2-3
Preparation Time: about 4 hours marinating and 15-20 minutes

Amount/Measure/Ingredient
1.5 lbs. chicken breasts, skinned, boned
3 dry whole red peppers
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
2 red chilies, minced
1 cup onions, finely chopped
1 cup tomatoes, chopped
1 cup red bell pepper, chopped
1 teaspoon freshly ground black pepper
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon turmeric
½ cup green onion, cut in 1-in length
Salt to taste
2 tablespoons mustard oil
1 cup chicken broth

Marinade:
1 cup yogurt
1 tablespoon lemon juice
½ cup onions, roughly chopped
1 teaspoon cumin seeds
1 teaspoon pepper corn
1 teaspoon timur (Szechwan pepper)
2 fresh red chilies
2 tablespoons mustard oil
Salt

Instructions:

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 mustard 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 green onions. Serve with rice, or roti.

Reformatted from a recipe submitted to Good Cooking © '2003 by Good Cooking, Inc. '99