My mother's own modified version of the classic Nepali dish. Serve as lunch or dinner, with or without gravy and ingredients you might just have in your fridge.
- 1 kg chicken (Chicken fillet, cubed pieces or any form you like)
- 1 onion
- 2 red capsicums
- 2 tomatoes
- 59.16 ml yogurt
- 4.92 ml ginger paste or 4.92 ml chopped gingerroot
- 9.85 ml garlic paste or 3 chopped garlic cloves
- 4.92 ml salt
- 4.92 ml pepper
- 4.92 ml coriander powder
- 2.46 ml cumin seed
- 44.37 ml cooking oil
- Marinate the chicken mixing your pieces with 1 Tablespoon yougurt, 1 Teaspoon garlic paste or chopped, and salt+pepper.
- Place this mixture in a fridge for 30 minutes.
- Chop Onions, Capsicums and 1 tomato in cubes. Pour 1 tablespoon cooking oil in a pan with lid, fry these vegetables on low heat for 30 minutes.
- Add a pinch of pepper and cover the pan for best "steamed" results. Leave these on heat and proceed to the next steps.
- After the chicken is marinated, fry it to a golden brown. Drain and leave aside.
- In another pan, heat a tablespoon of cooking oil, fry 1 peeled, deseeded and slightly crushed tomato.
- After 1 minute, add 1 teaspoon garlic paste or chopped garlic, 1/2 teaspoon cumin seeds, and 1 teaspoon corriander powder. Fry this mixture for at least 5 minutes.
- Add 3 tablespoons of yogurt. If you like a lot of gravy, then you can add more yogurt. But if you prefer dry chicken, then 3 is enough.
- Add your already fried chicken to this mixture.
- Let this cook until the oil appears on the edges of the pan or when gravy thickens.
- Now add this cooked mixture on top of the bed of onions, capsicums and tomatoes in the other pan which is already on low heat. No need to mix everything.
- You're done. Serve with boiled white rice.
Wonderful combination of flavours! I followed recipe until step 5 - when I layered the vegies & marinated chicken in a pyrex baking dish & baked for 80 minutes - aromatic wonderful! I crushed the pepper, coriander & cumin seed in my mortar, diced the ginger after smacking it flat & ran the garlic through garlic press - The freshly ground spices really made the meal! I have already packed my portion for lunch tomorrow - nestled on a bed of broccoli to be nuked to perfection! This is a keeper, thanks WannabeChef@MV!