The year 2011 has started off by being very hectic for me. I just don't know where the last 18 days have gone. I have missed lots of yummy posts from my pals. Will try and catch up.
Now its time to catch up on my blog also. The recipe I am posting today is another of Nepali cuisine. Nepali Cuisine is catching on to me nowadays. However, I have made a few changes in the original recipe to suit the taste of my family. Also, this recipe calls for a himalayan herb called jimmu, which I have been unable to find. So I omitted it. If you can find it then do add it.
Chicken : 250 grams Cut in Cubes
Cinnamon : 2 inches
Cloves : 5
Cumin Seeds : 2 tsp
Fenugreek Seeds : 1 tsp
Garlic : 12 Cloves
Ginger : 4 inch
Green Cardamom : 5
Green Chillies : 4
Sesame Seeds : 4 tsp
Jimmu : 1 tsp
Lemon Juice : 2 tsp
Mustard Oil : 4 tsp
Red Onion : 1 Sliced
Red Chillies : 4-5
Salt : To Taste
Coriander Leaves : Chopped for Garnishing
Boil Chicken along with cardamom, cloves, cinnamon, salt and half of ginger and garlic. Add only enough water to just about cover it. Boil till all the water dries up. Keep aside and cool.
Dry roast sesame seeds, cumin seeds and whole red chillies in a pan. Grind them together in a fine paste along with little water. Rub this paste all over the chicken and keep it for around 30 minutes.
Heat oil in a pan. Add the remaining ginger and garlic after slicing them. Add the Onions. Saute till they are translucent. Add the chicken pieces and salt. Fry them all together till the chicken roasts and gets light brown. Remove from flame.
Add the lemon juice to the chicken and mix it well.
For the tempering, heat oil in a pan. Oil should be smoking hot. Lower flame and then add fenugreek seeds, green chillies and jimmu. Remove from the flame and pour over the chicken.
Garnish with coriander leaves and serve.