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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.
Author: Saji Chand