Nepali Spicy Grilled Chicken Sauteed in Chili Sauce

Nepali Spicy Grilled Chicken Sauteed in Chili Sauce Recipe

Region / culture: Nepal | Preparation time: 4 hours | Cooking time: 30 minutes | Servings: 4

Introduction

Nepali Spicy Grilled Chicken Sauteed in Chili Sauce is a flavorful and spicy dish that combines grilled chicken with a delicious chili sauce. This dish is perfect for those who love bold flavors and enjoy a bit of heat in their meals.

History

This recipe is a traditional Nepali dish that has been passed down through generations. It combines the use of traditional Nepali spices and flavors with modern cooking techniques to create a delicious and satisfying meal.

Ingredients

1.5 lb (680 g) skinned, boned chicken breasts
3 dry whole red peppers
1 tsp minced garlic
1 tsp finely grated ginger
5 julienned red chilies
1 cup finely chopped onions
1 cup chopped tomatoes
1 tsp freshly ground black pepper
1 tsp cumin powder
1 tsp coriander powder
0.5 tsp turmeric
0.5 cup green onion, cut in 1-inch length
salt to taste
2 tbsp mustard oil
1 cup chicken broth

Marinade

1 cup yogurt
1 tbsp lemon juice
2 tbsp soy sauce
0.5 cup roughly chopped onions
1 tsp cumin seeds
1 tsp peppercorn
1 tsp timur (szechwan pepper)
2 fresh red chilies
2 tbsp mustard oil

How to prepare

In a blender, combine all the marinating ingredients to form a smooth paste.
Pour the marinating paste over the chicken in a large bowl.
Mix well, cover, and let the chicken marinate for at least four hours.
Grill the marinated chicken on a charcoal grill, occasionally turning until cooked through, about 7 minutes.
Cut the grilled chicken into 1-inch strips.
In a saucepan, heat 2 tbsp of mustard oil.
Fry the dry whole red peppers until dark.
Add turmeric and stir for 15 seconds.
Add onions and sauté over medium heat until brown.
Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture.
Fry for 30 seconds, then add tomatoes and chicken broth.
Lower the heat and let the tomato-onion mixture simmer for 10 minutes until it thickens.
Transfer the grilled chicken strips to the sauce and stir well.
Cook for another 10 minutes to evaporate excess liquid so that the chicken pieces are coated with the sauce.
Adjust the seasoning with salt and pepper.
Garnish with green onions.
Serve with rice or roti (whole wheat flat bread).

Variations

You can add vegetables such as bell peppers, zucchini, or mushrooms to the dish for added flavor and nutrition.
For a vegetarian version, you can substitute the chicken with tofu or paneer.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least four hours to allow the flavors to fully penetrate the meat.

- Grilling the chicken adds a smoky flavor to the dish, but you can also cook the chicken in a skillet if you prefer.

- Adjust the amount of red chilies to suit your spice preference. You can add more or less depending on how spicy you like your food.

Serving Suggestions

Serve the Nepali Spicy Grilled Chicken Sauteed in Chili Sauce with steamed rice or roti for a complete and satisfying meal.

Cooking Techniques

Grilling the chicken adds a smoky flavor to the dish, but you can also cook the chicken in a skillet or oven.

Ingredient Substitutions

If you don't have mustard oil, you can use vegetable oil or ghee as a substitute.

- If you can't find timur (szechwan pepper), you can use black pepper as a substitute.

Make Ahead Tips

You can marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours before grilling.

Presentation Ideas

Garnish the dish with fresh cilantro leaves or chopped peanuts for added texture and flavor.

Pairing Recommendations

This dish pairs well with a side of cucumber salad or raita to balance out the heat of the chili sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

12g per serving

Fats

10g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin A, iron, and calcium.

Alergens

This dish contains dairy (yogurt) and soy (soy sauce).

Summary

This dish is a good source of protein and essential vitamins and minerals. It is relatively low in carbohydrates and fats, making it a healthy and satisfying meal option.

Summary

Nepali Spicy Grilled Chicken Sauteed in Chili Sauce is a delicious and flavorful dish that combines grilled chicken with a spicy chili sauce. This dish is perfect for those who enjoy bold flavors and a bit of heat in their meals. Serve with rice or roti for a complete and satisfying meal.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It all started when I was traveling through the beautiful country of Nepal, exploring the vibrant markets and tasting the delicious street food that lined the bustling streets. As I wandered through the narrow alleys, my senses were overwhelmed by the aromas of spices and grilled meats wafting through the air.

One day, as I was exploring the vibrant city of Kathmandu, I stumbled upon a small, hole-in-the-wall restaurant that was filled with locals enjoying plates of steaming hot food. Intrigued by the delicious smells emanating from the kitchen, I decided to take a seat and sample some of the dishes that were being prepared.

I ordered a plate of Nepali Spicy Grilled Chicken Sauteed in Chili Sauce, and from the first bite, I was hooked. The chicken was perfectly grilled, tender and juicy, with a delectable smoky flavor that was complemented by the fiery heat of the chili sauce. It was a culinary revelation, unlike anything I had ever tasted before.

I knew right then and there that I had to learn how to make this dish myself. I struck up a conversation with the chef, a friendly and talented man named Raju, who was more than happy to share his recipe with me. He took me under his wing, teaching me the secrets of Nepali cuisine and passing down generations of culinary knowledge.

The first step in making Nepali Spicy Grilled Chicken Sauteed in Chili Sauce, Raju told me, was to marinate the chicken in a mixture of yogurt, ginger, garlic, turmeric, cumin, and coriander. This would not only infuse the meat with a rich and complex flavor, but also tenderize it, ensuring that it stayed juicy and succulent when grilled.

After letting the chicken marinate for several hours, I would then thread the pieces onto skewers and grill them over a hot flame until they were charred and cooked through. While the chicken was grilling, I would prepare the chili sauce, a fiery concoction of fresh red chilies, garlic, tomatoes, and spices that would add a bold kick of heat to the dish.

Once the chicken was grilled to perfection, I would sauté it in the chili sauce until it was coated in a flavorful, spicy glaze. The final touch was a sprinkling of fresh cilantro and a squeeze of lime juice, which added a bright and zesty note to the dish.

As I learned to make Nepali Spicy Grilled Chicken Sauteed in Chili Sauce, I was struck by the passion and dedication that Raju brought to his craft. He explained to me that cooking was not just about following a recipe, but about infusing each dish with love and care, and sharing it with others to bring joy and nourishment.

I spent hours in the kitchen with Raju, honing my skills and perfecting the art of Nepali cooking. Together, we experimented with different spices and ingredients, tweaking the recipe until it was just right. And with each batch of chicken we grilled, I felt more and more connected to the vibrant culture and rich culinary traditions of Nepal.

Years passed, and I returned home with a wealth of new recipes and techniques that I had learned from Raju. I shared them with my family and friends, delighting in their smiles and satisfied sighs as they savored each bite of the dishes I had prepared.

To this day, whenever I make Nepali Spicy Grilled Chicken Sauteed in Chili Sauce, I am transported back to that tiny restaurant in Kathmandu, where I first discovered the magic of this dish. And as I serve it to my loved ones, I know that I am passing down a piece of my own culinary journey, a legacy of flavors and memories that will endure for generations to come.