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Chicken Choyela (Spicy barbeque)
Ingredients
- Ingredients/ marinades
- 1 kg chicken boneless- cup into small pieces
- ½ tsp ground turmeric
- 1 tsp Nepali garam masala
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 2 fresh green chilies minced
- 1 tbsp fresh lemon juice
- ½ cup yoghurt
- 2 tbsp vegetables oil
- 1 tsp salt or as required
- Wooden Skewers
- Ingredients for cooked grilled chicken
- 1 medium-red onion finely chopped
- ¼ cup cilantro chopped
- 3 garlic green stem finely chopped
- 3 green chilies finely chopped
- 3 tbsp fresh lemon juice
- 1 tbsp minced fresh ginger
- Salt as needed
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- ½ tsp ground turmeric
- ¼ tsp Szechuan pepper finely grounded
- 2 tbsp mustard oil
- ¼ tsp fenugreek seeds
- 2 dried red chilies halved and seeded
- 4 medium cloves garlic slivered
Instructions
- Combine all marinade Ingredients in a bowl. Add chicken and mix it well and refrigerate for at least 2-4 hours, tossing it from time to time to ensure it marinates properly.
- Preheat charcoal or gas grill to medium-high heat. Thread chicken cubes onto the skewer and grill, turning frequently until the chicken is browned and cooked.
- Remove the skewers from the grill and allow the chicken meat to cool a little before removing it from the skewers.
- In another bowl, combine coked grilled chicken, red onion, cilantro, green garlic green chillies, lemon juice, ginger, cumin, cayenne pepper, turmeric, Szechuan pepper.
- Heat mustard oil in a small skillet when the oil is hot but smoky. Add fenugreek seeds and dried chillies and fry until fenugreek turn reddish brown and fragment.
- Add garlic. Cook for a few seconds and immediately pour the entire contents of the pan onto the chicken and toss well.
- Cover the bowl and allow it to season and develop for at least 15 minutes.
- Put it in a serving dish and serve.