GORKHALI CHICKEN CHILI

Gorkhali Chicken Chili image

Provided by Tulsi Regmi

Time 1h45m

Yield 203 serving(s)

Number Of Ingredients 24

Previous Next

2 lbs boneless skinless chicken breasts
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
1 tablespoon hot chili pepper, minced
1 tablespoon cumin powder
1 cup onion, finely chopped
1 cup tomatoes, chopped
2 tablespoons honey
2 cups red bell peppers, cut into 1-in pieces
1 cup scallion, cut into 1-in length
2 tablespoons cooking oil
5 whole dried red chilies
salt and pepper
2 tablespoons chopped cilantro (to garnish)
1 tablespoon cumin powder
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/2 teaspoon szechwan pepper (timur)
2 tablespoons lemon juice
1 tablespoon chili paste
1 tablespoon garlic paste
1 tablespoon ginger paste
1/8 teaspoon asafoetida powder
salt and pepper

Steps:

In a small bowl, combine all marinating ingredients into a smooth paste.
In a large bowl, pour the marinade over chicken pieces.
Mix well, cover, and let marinate for at least four hours.
Grill marinated chicken on a charcoal grill, occasionally turning until cooked through, about ten minutes.
Cut grilled chicken into 1-in strips.
In a blender, process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey, salt and pepper into a smooth paste.
In a sauce pan heat two tablespoons of cooking oil.
Fry dry whole red chilies till dark.
Add the spice mixture and sauté on medium heat till the oil starts to separate from the spices, about 5-8 minutes.
Add grilled chicken pieces, red bell pepper, and scallions.
Stir thoroughly to coat with spices.
Cook until vegetables are tender.
Adjust seasoning with salt and pepper.
Garnish with chopped cilantro.
Serve with rice, or roti (flat bread).