RCI-MT.004.0157.001
Chicken Bhutua
Chicken Bhutua from the Recidemia collection
Prep20 min
Cook75 min
Total95 min
Servings4
Difficultyadvanced
Ingredients
- .5 lb. Chicken1 unitblack and white, cut into 1-in pieces (can also be substituted with Lamb)
- garlic gloves5 unitminced
- in. ginger1 unitminced
- fresh red chilies3 unitminced
- 1 tablespoon
- 1 teaspoon
- 1 tablespoon
- green onions1 cupcut in 1 in. length
- 4 tablespoons
- 1 teaspoon
- cinammon powder1/4 teaspoon
- 5 unit
- 1 teaspoon
- 1 unit
Method
1
Heat 4 tablespoons mustard oil in a heavy-bottomed pot or wok over medium-high heat until shimmering.
2 minutes
2
Add the minced garlic, ginger, and fresh red chilies to the hot oil; stir constantly until fragrant and the raw smell dissipates, about 2-3 minutes.
3 minutes
3
Add the chicken pieces to the pot and stir-fry until the exterior is sealed and lightly browned on all sides, about 5-7 minutes.
6 minutes
4
Sprinkle the cumin powder, turmeric, ground black pepper, cinnamon powder, and fenugreek over the chicken; stir well to coat all pieces evenly with the spices.
1 minutes
5
Add the 5 whole cloves to the pot and mix thoroughly.
1 minutes
6
Reduce heat to medium and cook the chicken with the spices for 10-12 minutes, stirring occasionally to prevent sticking and ensure even cooking.
11 minutes
7
Add the green onions cut into 1-inch lengths and stir to combine; continue cooking for another 8-10 minutes until the chicken is fully cooked through and tender.
9 minutes
8
Season with salt to taste and adjust spices if needed; the dish should have a thick, concentrated sauce that clings to the chicken pieces.
1 minutes
9
Transfer the Chicken Bhutua to a serving dish and serve hot with rice, bread, or other traditional Nepali accompaniments.