By dish
Grilled Chicken with Sauce


1.5 lbs chicken breasts (with skin and bone)

1 cup onions (finely chopped)
½ cup chicken broth
1 cup tomatoes (chopped)
2 teaspoon ginger paste
1 teaspoon garlic paste
3 dry whole red peppers
3 fresh green chili (diced)
1 teaspoon black pepper
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon turmeric
1 tablespoons oil
Salt to taste

Chicken Marinate:
1 cup yogurt
½ cup onions (chopped)
1 teaspoon cumin powder
1 teaspoon timur
2 fresh chilies
1 tablespoons soy sauce
1 tablespoons oil
½ tablespoon lemon juice
½ teaspoon mustard
Salt to taste

½ cup green onion (cut in 1 inch)


Combine all the marinating ingredients and blend it to smooth paste.

2 Marinate chicken for at least four hours.
3 Grill the marinated chicken on a charcoal grill, occasionally turning until cooked through.
4 Cut grilled chicken into 1-inch strips.
5 In a saucepan, heat 2 tablespoons of oil.
6 Fry dry whole red peppers until dark.
7 Add turmeric and stir for 15 sec.
8 Add onions, sauté in medium heat until golden brown.
9 Add garlic, ginger, cumin, coriander, black pepper, and salt to the onion mixture.
10 Fry few more seconds. Add tomatoes and chicken broth.
11 Lower the heat and let the tomato and onion mixture simmer for 10 min until it thickens.
12 Transfer grilled chicken strips to the sauce, stir well.
13 Cook for another 10 min to evaporate excess liquid so that the chicken pieces are coated with the sauce.
14 Garnish with green onions.
15 Serve hot with rice or roti.
Aloo Tama (Alu Tama) simply means "Potato Bamboo Shoots". It is a unique and classic Nepali curry flavor dish. It is unique in the sense that it is unlike any other Indian or South Asian curry since they rarely use bamboo shoots. Similarly, unlike other East Asian cuisine such as Chinese that uses Bamboo shoots but do not use curry spices.
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