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Foodgeek: |
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Rating: |
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Servings: |
2 to 3 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 lb. chicken breasts, skinned and boned
1 tsp. garlic, minced
1 tsp. ginger, finely grated
1 tbsp. fresh hot chili, minced
1 tbsp. cumin powder
1 cup onion, finely chopped
1 cup tomato, chopped
2 tbsp. honey
2 cups red bell pepper, cut into 1-inch pieces
1 cup scallion, cut into 1-inch slices
2 tbsp. cooking oil
5 dry whole red chilies
Salt and pepper, to taste
2 tbsp. chopped cilantro for garnish
Marinade:
1 tbsp. cumin powder
1 tsp. turmeric
1/4 tsp. grated nutmeg
1/2 tsp. timur (Szechwan pepper)
2 tbsp. lemon juice
1 tbsp. chili paste
1 tbsp. garlic paste
1 tbsp. ginger paste
1/8 tsp. asafetida
Salt and pepper, to taste
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Directions:
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In a small bowl, combine all marinating ingredients into a smooth paste. In a large bowl, pour the marinade over chicken pieces. Mix well, cover, and let marinate for at least four hours. Grill marinated chicken on a charcoal grill, occasionally turning until cooked through, about ten minutes. Cut grilled chicken into 1-inch strips.
In a blender, process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey, salt and pepper into a smooth paste. In a sauce pan heat two tablespoons of cooking oil. Fry dry whole red chilies until dark. Add the spice mixture and sauté on medium heat until the oil starts to separate from the spices, about 5-8 minutes.
Add grilled chicken pieces, red bell pepper, and scallions. Stir thoroughly to coat with spices. Cook until vegetables are tender. Adjust seasoning with salt and pepper. Garnish with chopped cilantro. Serve with rice, or roti (flat bread).
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