Ingredients

• 1 .5 lbs. chicken breasts, skinned, boned
• 3 dry whole red peppers
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, finely grated
• 2 red chilies, minced
• 1 cup onions, finely chopped
• 1 cup tomatoes, chopped
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1/2 cup green onion, cut in 1-in length
• Salt to taste
• 2 tablespoons musturd oil
• 1 cup chicken broth
• Marinade:
  • 1 cup Nepali yogurt
  • 1/2 cup onions, roughly chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon timur
  • 1 teaspoon pepper corn
  • 2 fresh red peppers
  • 1 tablespoon clarified butter
  • Salt

Instructions

In a blender combine all the marinating ingredients to form 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 min.

Cut grilled chicken into 1-in strips. In a sauce pan heat 2 tablespoons of musturd oil. Fry dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, sautee in medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes and chicken broth.

Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens. Transfer grilled chicken strips to the sauce, stir well. Cook for another 10 min 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.

Submitted by: Tulsi Regmi