Source: www.food-nepal.com
Region: Nepal
Rating: untried
In this recipe, boneless and skinless chicken pieces are fried over medium-high heat with onions and other spices making the chicken distinctively delicious. Onions are added during the middle of cooking process. The dish can be served as a main meal with rice or as a snack-food with tortillas, rice chiura (beaten rice) or puffed roti-bread (poori).
Wash chicken pieces thoroughly in cold water and pat dry removing as much moisture as possible. Place them in a cutting board and remove visible fat, bone and skin. Cut into 1-inch square pieces. Set it aside.
Prepare herb and spices as indicated in the ingredients and set it aside.
Heat oil or(clarified butter) in a heavy-based large skillet over medium-high heat. When hot add cardamom, cloves, cassia leaves, cinnamon sticks and fry until they release a pleasant aroma.
Add chicken pieces and cook until golden brown on all sides to seal the meat. Add ginger-garlic paste, salt and turmeric and continue frying until chicken is half cooked, tender and moist. At this stage of cooking the oil starts separating from the chicken, now add onion and the remaining ingredients and continue cooking, stirring continuously until onions are rich, dark brown. Adjust the heat to low to prevent burning. The finished dish should be quite dry, the onion should still hold its shape, but be soft and transparent.
Remove from heat and add the garnish. Transfer to serving dish and serve hot.
Ingredients
Directions
Wash chicken pieces thoroughly in cold water and pat dry removing as much moisture as possible. Place them in a cutting board and remove visible fat, bone and skin. Cut into 1-inch square pieces. Set it aside.
Prepare herb and spices as indicated in the ingredients and set it aside.
Heat oil or(clarified butter) in a heavy-based large skillet over medium-high heat. When hot add cardamom, cloves, cassia leaves, cinnamon sticks and fry until they release a pleasant aroma.
Add chicken pieces and cook until golden brown on all sides to seal the meat. Add ginger-garlic paste, salt and turmeric and continue frying until chicken is half cooked, tender and moist. At this stage of cooking the oil starts separating from the chicken, now add onion and the remaining ingredients and continue cooking, stirring continuously until onions are rich, dark brown. Adjust the heat to low to prevent burning. The finished dish should be quite dry, the onion should still hold its shape, but be soft and transparent.
Remove from heat and add the garnish. Transfer to serving dish and serve hot.