Chicken – Gorkhali Chicken Chop (Nepali Food Recipe)
(Nepali Chicken Cutlets)
INGREDIENTS
- 1 lb. whole chicken breasts, skinned and boned
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1 cup flour
- 3 beaten eggs for egg-wash
- 1 cup for frying
- Salt and Pepper
Marinade:
- 1 tablespoon cumin powder
- 1 teaspoon turmeric
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon timur (Szechwan pepper)
- 2 tablespoons lemon juice
- 1 tablespoon chili paste
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 tablespoons cooking oil
- Salt and Pepper
DIRECTIONS
- Butterfly chicken breasts.
- Wrap the butterflied chicken with a plastic foil and pound with mallet to thin down the chicken pieces to about 1/4-in. thickness.
- Transfer it to a large bowl.
- In a bowl, combine all marinating ingredients into a smooth paste.
- Pour the marinade over the tenderized chicken pieces; cover the bowl and marinate overnight in refrigerator.
- Season egg mixture with salt and pepper.
- Season flour with curry powder, chili powder, salt and pepper.
- Take out marinated chicken breasts from the bowl, dip in the egg mixture, and spread over the seasoned flour to coat.
- In a non-stick pan, heat oil.
- Fry coated chicken in hot oil, frequently turning, until cooked golden brown.
- To serve, cut the cutlets into 1-in. strips; arrange on the bed of rice pilaf and stir-fried vegetables.
- Add tomato achar to the chicken pieces.
Source: http://nepalicooking.tripod.com/poultry.htm
Author: Tulsi Regmi