Gorkhali Chicken Satay

Gorkhali Chicken Satay Recipe from Nepal | Ingredients & Instructions

Region / culture: Nepal | Preparation time: overnight | Cooking time: 15-20 minutes | Servings: 4-6

Introduction

Gorkhali Chicken Satay is a delicious and flavorful dish that originates from the Gorkha region of Nepal. This dish features tender chicken pieces marinated in a blend of spices and yogurt, then grilled to perfection on skewers. The result is a mouthwatering appetizer or main course that is sure to impress your guests.

History

The Gorkhali Chicken Satay recipe has been passed down through generations in the Gorkha region of Nepal. It is a traditional dish that is often served at special occasions and celebrations. The marinade used in this recipe is a combination of spices and yogurt that helps to tenderize the chicken and infuse it with flavor.

Ingredients

2 lb (907 g) thinly sliced chicken breasts, cut into 2-inch lengths
bamboo skewers, soaked for at least 30 minutes
melted butter, for basting

Marinade

1 tbsp cumin powder
1 tbsp cooking oil
3 fresh red chilies
0.5 tbsp turmeric
0.5 tsp grated nutmeg
0.5 tsp szechwan pepper (timur)
0.5 cup yogurt
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp honey
salt and pepper

How to prepare

In a blender, blend all the marinating ingredients until smooth.
Marinate chicken slices in the chicken marinade overnight in the refrigerator.
Pat dry the marinated chicken pieces and thread them onto soaked bamboo skewers.
Grill the chicken, turning and basting with melted butter until cooked to the desired doneness.
Serve hot with tomato achar.

Variations

Substitute chicken with tofu or paneer for a vegetarian version of this dish.
Add chopped cilantro or mint to the marinade for a fresh herb flavor.
Use different spices such as garam masala or paprika for a unique twist on the traditional recipe.

Cooking Tips & Tricks

Make sure to soak the bamboo skewers for at least 30 minutes before threading the chicken onto them. This will prevent the skewers from burning during grilling.

- Marinate the chicken overnight for the best flavor and tenderness.

- Baste the chicken with melted butter while grilling to keep it moist and add extra flavor.

- Serve the Gorkhali Chicken Satay hot with a side of tomato achar for a traditional Nepali touch.

Serving Suggestions

Gorkhali Chicken Satay can be served as an appetizer with a side of tomato achar or as a main course with rice and vegetables.

Cooking Techniques

Grilling is the best cooking technique for Gorkhali Chicken Satay, as it imparts a smoky flavor to the dish. Make sure to turn and baste the chicken while grilling to ensure even cooking.

Ingredient Substitutions

If you don't have fresh red chilies, you can use red chili powder or cayenne pepper as a substitute. You can also use chicken thighs instead of chicken breasts for a juicier result.

Make Ahead Tips

You can marinate the chicken in advance and keep it in the refrigerator overnight. This will allow the flavors to develop and make the chicken more tender.

Presentation Ideas

Serve Gorkhali Chicken Satay on a platter with a garnish of fresh cilantro and lemon wedges for a colorful presentation. You can also serve it on a bed of lettuce for a more elegant look.

Pairing Recommendations

Gorkhali Chicken Satay pairs well with a side of steamed rice, naan bread, or a fresh salad. You can also serve it with a yogurt-based raita for a cooling contrast to the spicy flavors.

Storage and Reheating Instructions

Leftover Gorkhali Chicken Satay can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken skewers on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Gorkhali Chicken Satay contains approximately 250 calories.

Carbohydrates

Each serving of Gorkhali Chicken Satay contains approximately 5 grams of carbohydrates.

Fats

Each serving of Gorkhali Chicken Satay contains approximately 10 grams of fats.

Proteins

Each serving of Gorkhali Chicken Satay contains approximately 25 grams of proteins.

Vitamins and minerals

Gorkhali Chicken Satay is a good source of vitamin C, vitamin B6, iron, and calcium.

Alergens

This recipe contains dairy (yogurt) and nuts (nutmeg), which may be allergens for some individuals.

Summary

Gorkhali Chicken Satay is a nutritious dish that is high in protein and low in carbohydrates. It is a good source of vitamins and minerals, making it a healthy choice for a balanced diet.

Summary

Gorkhali Chicken Satay is a delicious and flavorful dish that is perfect for a special occasion or a weeknight dinner. With a blend of spices and yogurt, this dish is sure to impress your guests and leave them wanting more. Enjoy this traditional Nepali recipe with a side of tomato achar for an authentic taste of the Gorkha region.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a warm summer day, and I had just returned from a trip to Nepal. I had always been drawn to the vibrant culture and delicious cuisine of the region, and during my time there, I had the opportunity to try many new and exciting dishes.

One evening, as I was wandering through the bustling streets of Kathmandu, I stumbled upon a small, hole-in-the-wall restaurant that was serving up the most amazing chicken satay I had ever tasted. The flavors were bold and complex, with just the right amount of spice and tanginess. I knew right then and there that I had to learn how to make it myself.

I struck up a conversation with the chef, a friendly man named Ram, who was more than happy to share his recipe with me. He explained that the dish was called Gorkhali Chicken Satay, named after the brave Gorkha soldiers who hailed from the region. He told me that the key to a good satay was in the marinade, a flavorful blend of spices and herbs that had been passed down through generations.

I watched intently as Ram prepared the marinade, grinding fresh ginger, garlic, and chilies into a fragrant paste. He added a splash of soy sauce, a squeeze of lime, and a sprinkle of turmeric, creating a vibrant mixture that was both spicy and savory. He then coated thinly sliced chicken in the marinade, allowing it to soak up all of the delicious flavors before skewering it and grilling it over an open flame.

As the chicken cooked, the scent of cumin and coriander filled the air, making my mouth water in anticipation. I could hardly wait to taste the finished dish, and when Ram finally plated up the satay and served it to me with a side of tangy peanut sauce, I knew I had found a new favorite recipe.

When I returned home from my trip, I wasted no time in recreating the Gorkhali Chicken Satay in my own kitchen. I gathered all of the necessary ingredients and set to work, grinding, mixing, and marinating with care. As the chicken sizzled on the grill, I couldn't help but smile, knowing that I was bringing a taste of Nepal to my own dining table.

Over the years, I have made the Gorkhali Chicken Satay countless times, each batch better than the last. I have shared the recipe with friends and family, spreading the love and flavors of Nepal wherever I go. And every time I take that first bite of tender, juicy chicken coated in a fragrant blend of spices, I am transported back to that warm summer day in Kathmandu, where my culinary journey began.

So here it is, my cherished recipe for Gorkhali Chicken Satay, passed down to me by the kind and talented chef Ram. May it bring as much joy and delight to your table as it has to mine. Enjoy!