bbq nepali chicken
(1 rating)
Serve with beaten rice, pickles and a spicy soybean mix. This is also known as Chowela, within the Newar community of Kathmandu.
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Barbecue
Ingredients For bbq nepali chicken
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1 1/2 lbboneless, skinless, chicken thighs
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1 Tbspvegetable oil
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1 Tbspfresh ginger, grated
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4 clovegarlic, minced
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3 smgreen chilis, chopped
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1/4 ccilantro, chopped
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3scallions, finely chopped
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1 tspcumin, ground
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2 Tbsplemon juice
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salt and pepper, as needed
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2 Tbspmustard oil
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1/4 tspfenugreek seeds, ground up
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2large red dried chillies
How To Make bbq nepali chicken
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1Preheat the barbecue to medium high. Combine chicken, oil, salt and pepper.
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2Grill chicken on each side for 3 minutes, or until cooked through. Let chicken cool, and cut into bite-sized pieces.
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3Combine chicken, ginger, garlic, chilies, cilantro, scallions, cumin, lemon juice and peppers. Season with salt.
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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.
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5Immediately pour the entire contents of the pan into the bowl of chicken, mixing quickly to combine.
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6Let the chicken rest for at least 10 minutes for the flavors to develop. Ready to serve.
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