Chicken – Chicken Sukuti (Nepali Food Recipe)
(Crispy Smoked Chicken Marinated in Nepali Spices)
INGREDIENTS
- 3-4 lb. whole chicken
- 1 tablespoon cumin powder
- 2 tablespoons ginger paste
- 1 tablespoon chili paste
- 1 teaspoon ground timur (Szechwan pepper)
- 1/8 teaspoon asafetida
- 1/2 teaspoon grated nutmeg
- 1 teaspoon turmeric
- 2 tablespoons molasses
- 2 tablespoons honey
- Salt and Pepper
- 10 cups water for boiling
DIRECTIONS
- In a large pot, boil water combined with cumin powder, ginger, timur, asafetida, nutmeg, half teaspoon of turmeric, salt and pepper.
- Dip chicken into the boiling water and cook for about fifteen minutes, turning frequently.
- Remove the chicken from water to drain.
- In a small bowl, combine a half teaspoon of turmeric, chili paste, molasses, honey and salt; mix well.
- Pat dry the chicken and rub inside and out with the spice mixture.
- Tie the marinated chicken around wings and hang for at least four hours to allow a complete marinating and dryness.
- Place the air-dried marinated chicken in the charcoal grill further away from direct fire.
- Allow smoking for about two hours, or until the inside meat temperature reaches 160oF and the skin has turned crispy.
- To serve, cut roasted chicken into bite-size pieces.
- Serve with rice pilaf, accompanied with mango chutney.
Source:http://nepalicooking.tripod.com/poultry.htm
Author:Tulsi Regmi