Gorkhali Chicken Chili
Ready In: 1 hr 45 mins
Serves: 203
Ingredients
- 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)
Marinade
- 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
Directions
- 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).
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