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Nepali Recipes

Sanjaal Corps Initiative

Chicken – Chicken Sukuti Chili (Nepali Food Recipe)

(Classic Smoked Crispy Chicken Sautéed with Spices)

INGREDIENTS

  • 3-4 lb. whole chicken
  • 1 cup onion, chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, chopped
  • 1 tablespoon chili paste
  • 2 tablespoons soy sauce
  • 1 teaspoon turmeric
  • 2 tablespoons honey
  • 5 dried red chilies
  • 1 teaspoon cumin seeds
  • 1 cup scallions, cut into 1-in length
  • 4 tablespoons cooking oil
  • Oil for deep frying
  • Salt and Pepper

Marinade:

  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric
  • 1/4 teaspoon timur (Szechwan pepper)
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 1 tablespoon chili paste
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1/8 teaspoon asafetida
  • 1 tablespoon cornstarch
  • 2 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • In a blender, process all marinating ingridients into a smooth paste.
  • In a large bowl, pour the marinade over the chicken and smother inside and out.
  • Cover and let marinate for at least four hours.
  • After marinating, drain the marinade and pat-dry chicken.
  • Heat frying oil to 360oF.
  • Dip the marinated chicken into oil and fry until crispy.
  • Remove the chicken from oil and cut into bite size pieces.
  • Reserve fried chicken pieces in a large plate.
  • In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste.
  • In a non-stick sauté pan, heat four tablespoons of oil over high heat.
  • Splitter whole red chilies and cumin seeds till dark.
  • Add spice mixture, salt and pepper; fry until oil starts to separate from the spices.
  • Transfer the chicken pieces into the spice mixture and stir fry for 5-8 minutes, or until the pieces are fully coated with spices.
  • Add chopped scallions and stir for a minute or so.
  • Serve with rice, accompanied with tomato achar.

Source:http://nepalicooking.tripod.com/poultry.htm
Author:Tulsi Regmi

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