Chili Chicken

Recipe Ingredients

		Marinade Ingredients
1 cup	237ml	Plain yogurt
1 tablespoon	15ml	Lemon juice
1/2 cup	31g / 1.1oz	Onions - coarsely chopped
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Peppercorns
1 teaspoon	5ml	Timur - (szechwan pepper)
2		Fresh red chilies
2 tablespoons	30ml	Mustard oil
		Salt to taste
		Ingredients
1 1/2 lbs	681g / 24oz	Skinless boneless chicken breast
2 tablespoons	30ml	Mustard oil
3		Dry whole red peppers
1/2 teaspoon	2.5ml	Turmeric
1 cup	62g / 2.2oz	Onions - finely chopped
1 teaspoon	5ml	Garlic - minced
1 teaspoon	5ml	Fresh ginger - finely grated
2		Red chilies - minced
1 teaspoon	5ml	Cumin powder
1 teaspoon	5ml	Coriander powder
1 teaspoon	5ml	Freshly ground black pepper
		Salt - to taste
1 cup	62g / 2.2oz	Tomatoes - chopped
1 cup	237ml	Chicken broth
1/2 cup	31g / 1.1oz	Green onion - cut in 1-in lengths

Recipe Instructions

Full Name: Nepali Spiced Grilled Chicken Sauteed in Tomato-Chili Sauce 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 saute over medium heat until brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Saute 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.

Source:
http://www.recipe-a-day.com

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