Chicken Sukuti (Crispy Smoked Chicken Marinated in Nepali Spices)



2 to 3 servings



3 to 4 lbs. whole chicken
1 tbsp. cumin powder
2 tbsp. ginger paste
1 tbsp. chili paste
1 tsp. ground timur
1/8 tsp. asafetida
1/2 tsp. grated nutmeg
1 tsp. turmeric
2 tbsp. molasses
2 tbsp. honey
Salt and pepper, to taste
10 cups water for boiling


In a large pot, boil water combined with cumin powder, ginger, timur, asafetida, nutmeg, half teaspoon of turmeric, salt and pepper. Dip chicken into the boiling water and cook for about fifteen minutes, turning frequently. Remove the chicken from water to drain.

In a small bowl, combine a half teaspoon of turmeric, chili paste, molasses, honey and salt; mix well. Pat dry the chicken and rub inside and out with the spice mixture. Tie the marinated chicken around wings and hang for at least four hours to allow a complete marinating and dryness.

Place the air-dried marinated chicken in the charcoal grill further away from direct fire. Allow smoking for about two hours, or until the inside meat temperature reaches 160°F and the skin has turned crispy.

To serve, cut roasted chicken into bite-size pieces. Serve with rice pilaf, accompanied with mango chutney.

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