Nepalese smoked chicken cooked with spices (Sekwa Chara) recipe
ingredients
1 kg (2.2 lb) Chicken broiler, cut into 6 - 8 pieces
Grind together:
2 Onions
2 tsp (12 g) Garlic (lasan)
1 tsp (6 g) Ginger (adrak)
1 tsp (2 g) Cumin (jeera) seeds
2 tsp (4 g) Coriander (dhaniya) seeds
Salt to taste
1/2 cup (100 g) 3 1/4 oz Yoghurt (dahi), thick
1 tsp (2 g) Garam masala
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
2 Tomatoes, medium-sized, pulped
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
1 cup (200 g) 7 oz Ghee
2 tsp (10 ml) Lemon (nimbu) juice
2 tsp (12 g) Garlic (lasan)
1 tsp (6 g) Ginger (adrak)
1 tsp (2 g) Cumin (jeera) seeds
2 tsp (4 g) Coriander (dhaniya) seeds
Salt to taste
1/2 cup (100 g) 3 1/4 oz Yoghurt (dahi), thick
1 tsp (2 g) Garam masala
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
2 Tomatoes, medium-sized, pulped
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
1 cup (200 g) 7 oz Ghee
2 tsp (10 ml) Lemon (nimbu) juice
method
1. Wash the chicken pieces well. Make light cuts (about 4 cm) with a sharp knife on each piece. Pat the pieces dry and keep aside.
2. Mix the ground spices with salt, yoghurt, all the dry spices, tomato pulp (liquid discarded), mustard oil, and ghee.
3. Marinate the chicken in this mixture for an hour.
4. Preheat a gas tandoor or a barbecue rack with coal underneath. Roast the chicken pieces, turning frequently and basting with the leftover marinadej.
5. When done, the chicken should be dry but avoid scorching it. Serve hot.
2. Mix the ground spices with salt, yoghurt, all the dry spices, tomato pulp (liquid discarded), mustard oil, and ghee.
3. Marinate the chicken in this mixture for an hour.
4. Preheat a gas tandoor or a barbecue rack with coal underneath. Roast the chicken pieces, turning frequently and basting with the leftover marinadej.
5. When done, the chicken should be dry but avoid scorching it. Serve hot.
serving amount
serves: 4 - 6
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