Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
International Links
Message Board




Nepalise Gorkhali Chicken
Spicy Grilled Chicken Sauteed in Chili Sauce
2 lbs. chicken breasts, skinned, boned
3 dry whole red peppers
1 tsp. garlic, minced
1 tsp. ginger, finely grated
2 red chilies, minced
1 cup onions, finely chopped
1 cup tomatoes, chopped
1 cup red bell pepper, chopped
1 tsp. freshly ground black pepper
1 tsp. cumin powder
1 tsp. coriander powder
tsp. turmeric
cup green onion, cut in 1-in length
Salt to taste
2 Tbls. musturd oil
1 cup chicken broth

1 cup yogurt
2 Tbls. lemon juice
cup onions, roughly chopped
1 tsp. cumin seeds
1 tsp. pepper corn
2 fresh red chilies
2 Tbls. musturd oil


In a blender combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the chicken in a large bowl. Mix well, cover, and let marinate for at least four hours. Grill the marinated chicken on a charcoal grill, occasionally turning until cooked through, about seven minutes. Cut grilled chicken into 1-in strips.

In a sauce pan heat two tablespoons of musturd oil. Fry dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, saute on medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes, red bell pepper and chicken broth. Lower the heat and let the tomato-onion mixture simmer for 10 minutes till it thickens. Transfer grilled chicken strips to the sauce; stir well. Cook for another 10 min to evaporate excess liquid so that the chicken pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with chopped green onions. Serve with rice, or roti.

Click on Creative Nepali Cooking for more recipes from Nepal!

Preparation Time: 1 hr Serves: 2
Recipe Origin: Nepal
Submitted by:
Tulsi Regmi
United States
This recipe has been viewed