New Update
| Main ingredients | Boneless chicken leg, Mustard oil, Turmeric powder, Tomatoes, Sichuan pepper, Dried red chillies, Garlic, Green chillies, Fresh coriander leaves, Onion, Fresh coriander leaves, Green garlic stalks, Fenugeek seeds |
| Cuisine | Nepali |
| Course | Main course chicken |
| Prep time | 15-20 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 500 grams boneless chicken leg, cut into 1inch cubes
- 4 tablespoons mustard oil
- Salt to taste
- ½ teaspoon turmeric powder
- 2 medium tomatoes, roasted and peeled
- ½ teaspoon Sichuan pepper
- 5-6 soaked dried red chillies
- 4-5 garlic cloves
- 2-3 green chillies, diagonally sliced
- 6-8 garlic cloves, sliced
- 1 inch ginger, cut into thick strips
- 2 tablespoons chopped fresh coriander leaves
- 1 medium onion, sliced
- ½ cup roughly chopped green garlic stalks
- 1 teaspoon fenugreek seeds
Method
- Heat 2 tablespoons mustard oil in a pan till it smokes, add chicken pieces and sauté on high heat for 4-5 minutes.
- Add salt and turmeric powder, mix and saute for 6-8 minutes.
- Meanwhile, put tomatoes in a grinder jar, add Sichuan pepper, soaked dried red chillies and garlic cloves and grind to a fine paste.
- Transfer the cooked chicken into a bowl, add green chillies, garlic, ginger, coriander leaves, onion, green garlic stalks and ground paste.
- Heat remaining mustard oil in a pan till it smokes, add fenugreek seeds and sauté for 30 seconds. Add this tempering to the chicken and mix well.
- Transfer into a serving bowl and serve hot.
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