Nepali Style Chicken Barbecue (Chowela)
- Womenscorner Desk
- October 2, 2020
Ingredients :
- 800 gchicken thigh fillets
- 1 tbspvegetable oil
- 1 tbspfresh ginger, crushed
- 4medium cloves garlic, crushed
- 3-4small green chillies, chopped (or as many as desired)
- ¼ cupcoriander leaves, chopped
- 3green onions, finely chopped
- 1 tspground cumin
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- 2 tbsplemon juice
- ¼ tspground Sichuan pepper (timur)
- 1pinch of ground black pepper
- salt, as required
- 2 tbspmustard oil
- ¼ tspfenugreek seeds
- 2large red dried chillies
Method :
Preheat a chargrill over medium-high heat. during a bowl , combine chicken and oil. Season with salt and pepper. Chargrill for 3 minutes per side, or until cooked through. put aside until warm, then dig bite-size pieces. In a bowl , combine chicken, ginger, garlic, chillies, coriander, green onions, cumin, juice and peppers. Season with salt.
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Heat the mustard oil during a small frypan over medium-high heat. When the oil is hot, but not smoky, add the fenugreek s and dried red chillies and fry until the fenugreek seed turn brown and fragrant, about 5-7 seconds. Immediately pour the whole contents of the pan into the bowl of chicken, mixing quickly to mix. Allow the chicken to rest for a minimum of 10 minutes for the flavours to develop, then transfer to a dish and serve.
