Nepalese cold pickled chicken recipe
information
Jimmu is a sort of dried grass-like ingredient. It grows in Bhutan and is used only to temper dals and chutneys and has a distinctive flavour
ingredients
1 Chicken, cleaned, cut into 8 pieces
1 Onion, medium-sized, chopped
4 Garlic (lasan) cloves
1 Ginger (adrak), 1 inch piece, chopped
1 Cinnamon (dalchini), 1 inch stick
5 Cloves (laung)
4 Green cardamom (choti elaichi)
Salt to taste
4 tsp (12 g) Sesame (tit) seeds
2 tsp (4 g) Cumin (jeera) seeds
4 - 5 Dry red chillies (sookhi lal mirch)
10 Garlic cloves
2 Ginger, 1 inch pieces
2 tsp (10 ml) Lemon (nimbu) juice
1 Onion, medium-sized, chopped
4 Garlic (lasan) cloves
1 Ginger (adrak), 1 inch piece, chopped
1 Cinnamon (dalchini), 1 inch stick
5 Cloves (laung)
4 Green cardamom (choti elaichi)
Salt to taste
4 tsp (12 g) Sesame (tit) seeds
2 tsp (4 g) Cumin (jeera) seeds
4 - 5 Dry red chillies (sookhi lal mirch)
10 Garlic cloves
2 Ginger, 1 inch pieces
2 tsp (10 ml) Lemon (nimbu) juice
For the tempering:
4 tsp (20 ml) Mustard (sarson) oil
1/2 tsp (3 g) Fenugreek seeds (methi dana)
1/2 tsp (3 g) Jimmu optional
4 Green chillies, slit, deseeded
1 tbsp (4 g) Green coriander (hara dhaniya)
1/2 tsp (3 g) Fenugreek seeds (methi dana)
1/2 tsp (3 g) Jimmu optional
4 Green chillies, slit, deseeded
1 tbsp (4 g) Green coriander (hara dhaniya)
method
1. Boil the chicken with onion, garlic, ginger, cinnamon, cloves, green cardamom, and salt till it is well done and the liquid dries up. Keep aside to cool.
2. Separate the flesh from the bone and slice into 2 inch-long and 1/2 inch. thick pieces. Keep aside.
3. Dry roast the sesame seeds, cumin seeds, and dry red chillies on a griddle (tawa). Grind to a paste with a little water.
4. Dry roast garlic and ginger until soft. Slice into thin strips and put aside.
5. Add the ground spice paste from step 3, ginger, garlic, lemon juice, and a little salt to the chicken; mix well.
6. For the tempering, heat the oil till it is smoking hot. Lower heat and add the fenugreek seeds, jimmu, and green chillies. Pour this over the chicken and mix well. Garnish with green coriander and serve cold as a snack or as a side dish.
2. Separate the flesh from the bone and slice into 2 inch-long and 1/2 inch. thick pieces. Keep aside.
3. Dry roast the sesame seeds, cumin seeds, and dry red chillies on a griddle (tawa). Grind to a paste with a little water.
4. Dry roast garlic and ginger until soft. Slice into thin strips and put aside.
5. Add the ground spice paste from step 3, ginger, garlic, lemon juice, and a little salt to the chicken; mix well.
6. For the tempering, heat the oil till it is smoking hot. Lower heat and add the fenugreek seeds, jimmu, and green chillies. Pour this over the chicken and mix well. Garnish with green coriander and serve cold as a snack or as a side dish.
serving amount
serves: 4-6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
