Chicken Choila

Chicken Choila

Ingredients 
1. 2 lbs boneless chicken tighs
2. 2 table spoon of roasted cumin seed powder
3. 1 table spoon of red paprika
4. 1 table spoon of crushed dried red chili
5. 5 cloves of garlic finely chopped
6. 1 ginger thinly sliced
7. 1 whole red onion finely chopped
8.  Salt & Pepper - Taste
9. Mustard Oil (2tbs) or vegetable oil
10. 1 tea spoon cumin seeds
11. 1 tea spoon Fenugreek Seeds
12. 1 bunch coriander leaves finely chopped
13. 1 table spoon of coriander powder
14. 1 or 2 freshly squeezed lime juice
15.  3 green chilies finely chopped

Instructions:
1. In a bowl marinate the chicken in 1 tbs oil, 1 tbs of roasted cumin powder, salt & pepper and 1 tbs spoon of coriander powder. Rest aside for at least 30-45 minutes.

2. Grill the chicken directly over charcoal. If you don't have a grill, you can also use the oven. Just make sure that the oven is set to Broil and use the top most slot of your oven (close to the fire).

3. Once the chicken is cooked, rest aside for 10 minutes. If you cut the chicken as soon as you take it off the grill then it is going to loose its moisture and the chicken will get dry soon.

4. Dice the chicken in cubes (preferably small pieces)

5. In a mixing bowl or tray, layer the chicken with roasted cumin powder, paprika & crushed chilies, onions, 3 cloves of garlic, ginger,coriander leaves and chopped green chilies. Season with salt and pepper. Now in a pan heat some oil. Put in the cumin and fenugreek seeds and roast it until it turns brown. Add the rest of the chopped garlic in the hot oil. Now pour the mixture on top of the mixing bowl. 

Aloo Bodi Tama soup

Ingredients

• 300 gm Plack eye beans
• 400 gm Bamboo Shoots
• 4 Tablespoon vegetable oil
• 2 Red onion finely chopped
• 2 Fresh tomato finely chopped
• 1/2 Teaspoon Garlic paste ( fresh garlic)
• 1/2 Teaspoon Ingwer paste (fresh ingwer)
• 1/5 Turmeric
• 450 gm Potato, pleed and cut into cube sizes
• 1.5 litre soup water ( used the pork boiled water or chicken)
• 1 Teaspoon cucumin
• 1 Tablespoon chilli powder ( if you like hot & spicy)
• Salt according to your taste

Direction

To cook the Alu Tama, the pressure cooker is preffered. But if you don't have the pressure cooker, you can also use the normal cooking pot. Heat the oil in the pressure cooker or pot, add the potato and beans, fry it for 5 minutes and stir it occassinally. Give the soup water into the pressure cooker (pot), add salt, cucumin, turmeric and cooked it untill the pressure cooker whistle or 30 minutes in pot.

Heat the extra pan with oil. Add the chopped onion, stir it for 2-3 minutes and add the bamboo shoot with some salt. Add tomato and cooked the bamboo shoot until it is ready.

Add the cooked bamboo shoots from the pan into the soup and cooked it for 10 mintues

Tomato Achar(Tomato pickle)

Ingredients

• 2 cups roasted tomatoes, peeled, and finely chopped
• 3 fresh red chilies, minced (optional)
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 tablespoon cilantro, chopped
• 1 tablespoon mustard seeds( optional)
• 1 tablespoon mustard/vegetable oil
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1 tablespoon mustard oil
• 10 cloves garlic, thinly sliced
• 1 tablespoon green onion, finely chopped

Direction
In a blender combine all ingredients to form smooth paste-like mixture. Transfer into a large bowl.
For garnish, in a non-stick pan heat one tablespoon of mustard oil, splitter fenugreek until it turns dark. Add slices of garlic and fry till light brown. Pour the garlic-oil mixture and chopped green onions over the tomato mixture. Mix well and refrigerate for at leat two hours. Serve chilled with nepalese sekuwas, chhewyalas, MOMOs. Makes a good condiment

GUNDRUK ko Achar

Ingredients

• Gundruk (as per the quantity needed)+ Sinkee(Optional)
• Onion
• Onion ko Patta
• Lasun
• Green Chill
  
• Ginger (Cut into thin -thin long shapes)
  
• Mustard Oil
• Methi
  
• coriander leaves
• Salt
• Tomato

Directions

1. Soak the Gundruk in Luke warm water for 10 minutes

2. Boil tomato on water for around 10 min 
3. Peel tomato cover and mix gundrik and tomoto and add some salit. 
4. Now put Onion, Lasun ko patta, lasun(cut on small long shape), Green Chilli, Ginger(cut on small long shape)

3. Put raw one tea spoon of mustard oil. 

4. Marinate so that all ingredients mix together.

5. Put the coriander leaves from the Top.

6. It is ready. 

Chicken Tarkari

Ingredients

• 2 lbs. chicken, black and white, skinned, boned, and cut into 1.5-in. cubes
• 3 cups onion, chopped
• 2 cups yogurt
• 2 cups chicken stock
• 5 cloves
• 5 cardamom, bruised
• 1 in. cinnamon stick
• 2 bay leaves
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon turmeric
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon chili powder
• 1 teaspoon fresh ground pepper
• 1/4 teaspoon nutmeg, grated
• 4 tablespoons musturd oil
• Salt to taste
• 2 tablespoons chopped cilantro for garnish

Directions

In large bowl, combine chicken pieces, pepper, turmeric, and salt; toss well. In a non-stick sauce pan, heat oil. To the hot oil, add cloves, cardamom, cinnamon, and bay leaves; fry for 30 sec. Add chopped onions, and fry until brown. Put garlic and ginger into the onion mixture; fry for 30 sec. To this mixture, add cumin, coriander, chili powder, and grated nutmeg. Mix them well for a minute or so on low heat. Increase the heat to medium, and transfer chicken pieces into the spice mixture; stir well to brown. Add yogurt, chicken stock to the browned chicken. Lower the heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min.

When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice, and or roti.

Chicken Chili

Ingredients

• 1 .5 lbs. chicken breasts, skinned, boned
• 3 dry whole red peppers
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, finely grated
• 2 red chilies, minced
• 1 cup onions, finely chopped
• 1 cup tomatoes, chopped
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1/2 cup green onion, cut in 1-in length
• Salt to taste
• 2 tablespoons musturd oil
• 1 cup chicken broth

Marinade:

• 1 cup Nepali yogurt
• 1/2 cup onions, roughly chopped
• 1 teaspoon cumin seeds
• 1 teaspoon timur
• 1 teaspoon pepper corn
• 2 fresh red peppers
• 1 tablespoon clarified butter
• Salt

Insructions

In a blender combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the chicken in a large bowl. Mix well, cover, and let marinate for at least four hours. Fry the marinated chicken on a oil until the chicken turns into red.

Cut grilled chicken into 1-in strips. In a sauce pan heat 2 tablespoons of musturd oil. Fry dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, sautee in medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes and chicken broth.

Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens. Transfer fried chicken strips to the sauce, stir well. Cook for another 10 min to evaporate excess liquid so that the chicken pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions.

Chicken Sekuwa

Ingredients 

1. 2 lbs. Chicken breasts, skinned, boned, and cut into 1-in. cubes.
2. Melted butter for bastin
3. Bamboo skewers (pre-soaked for at least 30 min. in cold water

Marinade:

• 2 cup Nepali yogurt
• 1 tablespoons lemon juice
• 2 tablespoons musturd oil
• 1 cup onions, roughly choppe
• 1 tablespoon cumin seed
• 1 teaspoon coriander seed
• 1/2 teaspoon turmeric
• 3 fresh red chilie
• 1 teaspoon pepper cor
• 1 teaspoon timur
• 2 cloves garlic
• 1 in. ginger
• 1 tablespoon fresh dill weed, chopped
• 1 cup celery, chopped
• 1 tablespoon soy sauce
• Salt to taste
• 1/4 cup green onions, cut in 1-in. length

Instructions

In a blender combine all the marinating ingredients to form marinade. In a large bowl mix chicken with the marinade. Marinate fo at least 6 hours.

Fire up a charcoal grill. Clean the grill surface thoroughly Thread the marinated chicken cubes into skewers. Do not overcrowd th pieces. Grill the skewered chicken cubes, frequently turning an basting with melted butter until cooked through. Take off the grill an brush the cooked sekuwas with butter before serving. Arrange th sekuwas on the bed of rice pilaf and stir-fried vegetables. Sprinkl chopped green onions over the sekuwas. Chili-cilantro chutney makes a ideal condiment for the sekuwas.