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chicken chili

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Chicken Chili
A famous spicy and sweet chicken dish in Nepalese authentic style. This recipe includes step by step guide with video and important notes for perfection.
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 500 grams Boneless chicken
  • 1 big sized Capsicum (green peppers) cut into medium-sized squares
  • 1 big sized Red onion separated layers and cut into halves
  • 2 medium sized Tomatoes cut into large cubes
  • 1 tablespoon Ginger garlic paste
  • 2 teaspoons Red chili powder
  • 2 tablespoons Tomato ketchup
  • 2 teaspoons Soy sauce
  • 2 teaspoons Salt
  • 1 teaspoon Pepper black or white pepper powder
  • 2 tablespoons Corn starch
  • 2 1/2 tablespoons Vegetable oil
  • 1 small bunch Green onion (scallion) sliced into diagonal shaped
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 500 grams Boneless chicken
  • 1 big sized Capsicum (green peppers) cut into medium-sized squares
  • 1 big sized Red onion separated layers and cut into halves
  • 2 medium sized Tomatoes cut into large cubes
  • 1 tablespoon Ginger garlic paste
  • 2 teaspoons Red chili powder
  • 2 tablespoons Tomato ketchup
  • 2 teaspoons Soy sauce
  • 2 teaspoons Salt
  • 1 teaspoon Pepper black or white pepper powder
  • 2 tablespoons Corn starch
  • 2 1/2 tablespoons Vegetable oil
  • 1 small bunch Green onion (scallion) sliced into diagonal shaped
Instructions
  1. Heat up 2 tablespoons of oil.
  2. Mix chicken with corn starch.
  3. Fry the chicken in oil until somewhat crispy. Remove from the oil.
  4. In the same pan, add remaining oil, make it hot.
  5. Add ginger and garlic paste. Saute until brown.
  6. Add chicken, capsicum and red onion. Saute in high heat for 1 minute.
  7. Add soy sauce, chili powder, salt, and pepper. Cook until sauce fully coated for just about 2 minutes.
  8. Add tomatoes and cook for another 15-20 seconds while stirring. Turn off the heat.
  9. Serve immediately, optionally garnish with green onions.
Recipe Notes

Nepali chicken chili is served in almost all the Nepali restaurants in Nepal, and internationally. It is a very popular dish. The hot chili, capsicum being bitter and spicy, tomatoes, onion and ketchup sweetness, all bringing out a unique taste of Nepali authentic recipe, which is absolutely acquired. Every version of this recipe could be different but followed by one basic recipe, which is listed above. We can add our own variations like by substituting or adding red or yellow pepper (capsicum), white onions, cherry tomatoes, green chili, more chili, etc. To make the best chicken chili, buy the chicken thigh and breast together with freshest vegetables from the market. Fresh vegetables always give the crunchiness to this dish, which is also authentic. Do not cook tomatoes for a long time. If we are cooking chicken chili ahead of time, just add the tomatoes at the end and turn off the heat, do not cover. Before serving, just fold the tomatoes to the dish. The idea is leaving the tomatoes crispy while the sauce still coated. Tomatoes taste extra delicious when cooked with Nepalese chicken chili. Many countries also call corn starch as cornflour. Basically they are the same. In this recipe, corn starch is used to achieve crispy texture and also to prevent the chicken from sticking into the pan.

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Bhuteko alu, Nepali home fries

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Bhuteko alu (Nepalese home fries)
Looking for a quick potato snack? This is a very popular Nepali potato dish simplified to make it easy, yet authentic. Anybody could make this, a must try recipe!
Prep Time 2 minutes
Cook Time 10 minutes
Servings
peopl
Ingredients
  • 1 lb Red skin potatoes
  • 1 tsp Turmeric
  • 1/2 tsp Cumin powder
  • 1/2 tsp Black pepper
  • 1/2 tsp Chili powder
  • 1 tbsp Vegetable oil
  • 1 tsp Cilantro leaves finely chopped
  • 2 tsp Salt or to taste
chili sauce
  • 3/4 cup dry red chili
  • 3 cups Water
  • 1 tsp Olive oil
Prep Time 2 minutes
Cook Time 10 minutes
Servings
peopl
Ingredients
  • 1 lb Red skin potatoes
  • 1 tsp Turmeric
  • 1/2 tsp Cumin powder
  • 1/2 tsp Black pepper
  • 1/2 tsp Chili powder
  • 1 tbsp Vegetable oil
  • 1 tsp Cilantro leaves finely chopped
  • 2 tsp Salt or to taste
chili sauce
  • 3/4 cup dry red chili
  • 3 cups Water
  • 1 tsp Olive oil
Instructions
  1. Wash and cut the potatoes into small equal sizes. Do not peel.
  2. Heat up the oil in a pan, add potatoes followed by the rest of the ingredients.
  3. Saute in high heat for a minute, then cover with a lid.
  4. In medium heat, cook the potatoes while covered. Uncover the lid and keep stirring many times as this will prevent it from burning.
  5. Check the potatoes if cooked by pressing it by a fork. Taste the seasoning, add salt if necessary.
  6. Before serving, sprinkle cilantro over the potatoes.
  7. Serve warm
chili sauce
  1. Boil chili in water until very tender. This may take around 6 to 8 minutes. Discard the water.
  2. Grind the cooked chili in a mortar and pestle. In a substitute, we can also use a chopper. Grind it with a little bit of water as it helps to grind faster.
  3. Grind the chili until chunky only, not puree, or paste.
  4. Add the oil.
Recipe Notes
  • Bhuteko alu is one of the common types of potato dishes in Nepal. It is mostly accompanied with everyday staple meal [daal bhat], or as an common snack during the day or a treat in parties. 
  • To make the best alu, always find the freshest potatoes with the skin and spices. Cut them into smaller pieces and evenly. 
  • Start this recipe from the chili sauce. While the chili boiling, we can cook the potatoes on the other side.
  • Nonstick pan isn’t necessary, it just makes the job easy without having to observe too much for burning. But the most important part is to keep stirring often as it helps to evenly cook and to make it crispy.