bbq nepali chicken
Serve with beaten rice, pickles and a spicy soybean mix. This is also known as Chowela, within the Newar community of Kathmandu.
prep time
15 Min
cook time
15 Min
method
Barbecue
yield
4 serving(s)
Ingredients
- 1 1/2 pounds boneless, skinless, chicken thighs
- 1 tablespoon vegetable oil
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- 3 small green chilis, chopped
- 1/4 cup cilantro, chopped
- 3 - scallions, finely chopped
- 1 teaspoon cumin, ground
- 2 tablespoons lemon juice
- - salt and pepper, as needed
- 2 tablespoons mustard oil
- 1/4 teaspoon fenugreek seeds, ground up
- 2 - large red dried chillies
How To Make bbq nepali chicken
-
Step 1Preheat the barbecue to medium high. Combine chicken, oil, salt and pepper.
-
Step 2Grill chicken on each side for 3 minutes, or until cooked through. Let chicken cool, and cut into bite-sized pieces.
-
Step 3Combine chicken, ginger, garlic, chilies, cilantro, scallions, cumin, lemon juice and peppers. Season with salt.
-
Step 4Heat mustard oil in pan over medium high heat. When oil is hot, add the fenugreek seeds and dried red chilies and fry until the fenugreek seed turn brown and fragrant, about 5-7 seconds.
-
Step 5Immediately pour the entire contents of the pan into the bowl of chicken, mixing quickly to combine.
-
Step 6Let the chicken rest for at least 10 minutes for the flavors to develop. Ready to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes