By dish
Chicken Bhutua (Stir Fried Nepali Chicken)


1.5 lb. Chicken, black and white, cut into 1-in pieces
(can also be substituted with lamb) 
5 garlic gloves, minced 
1 in. ginger, minced 
3 fresh red chilies, minced 
1 tablespoon cumin powder 
1 teaspoon turmeric 
1 tablespoon musturd oil 
1 cup green onions, cut in 1 in. length 
4 tablespoons musturd oil 
1 teaspoon ground black pepper 
1/4 teaspoon cinammon powder 
5 cloves 
1 teaspoon fenugreek 
Salt to taste 

1 Combine chicken, 1 tablespoon of mustard oil, turmeric, cumin, chili powder, salt and pepper.
2 Heat 4 tablespoons of musturd oil in a non-stick pan. Put fenugreek and wait till it turns dark.
3 Add cloves and fry for few seconds. Transfer the the chicken to the pan, stir well to brown. 
4 Add garlic,ginger, and red chilies.
5 Stir-fry chicken in medium heat until cooked through. I might need some water to moisten, if it starts to burn.
6 Add green onions and cinnamon, stir for 2 min. Adjust seasoning with salt and pepper.
7 Serve with stir-fried vegetables and rice, or roti. 

Tandori Chicken is a famous throughout South Asia. It traces its origin from Punjab, India.

Also spelled as Tandoori Chicken or Tanduri Chicken

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