Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***MARINADE INGREDIENTS***
   1      cup           plain yogurt
   1      tablespoon    lemon juice
     1/2  cup           onions -- coarsely chopped
   1      teaspoon      cumin seeds
   1      teaspoon      peppercorns
   1      teaspoon      timur -- (szechwan pepper)
   2                    fresh red chilies
   2      tablespoons   mustard oil
                        salt to taste
                        ***INGREDIENTS***
   1 1/2  pounds        skinless boneless chicken breast
   2      tablespoons   mustard oil
   3                    dry whole red peppers
     1/2  teaspoon      turmeric
   1      cup           onions -- finely chopped
   1      teaspoon      garlic -- minced
   1      teaspoon      fresh ginger -- finely grated
   2                    red chilies -- minced
   1      teaspoon      cumin powder
   1      teaspoon      coriander powder
   1      teaspoon      freshly ground black pepper
                        salt -- to taste
   1      cup           tomatoes -- chopped
   1      cup           chicken broth
     1/2  cup           green onion -- cut in 1-in lengths

Preparation:

Full Name: Nepali Spiced Grilled Chicken Saut‚ed in Tomato-Chili Sauce In a blender combine yogurt, lemon juice, onions, cumin seeds, peppercorns, timur, red chilies, mustard oil, and salt. Blend to form a 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 7 minutes. Cut grilled chicken into 1-inch strips. In a sauce pan over medium heat, warm 2 tablespoons of mustard oil. Fry dry whole red peppers until dark. Add turmeric and stir for 15 seconds. Add onions, and saut‚ over medium heat until brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Saut‚ for 30 seconds, then add tomatoes and chicken broth. Reduce the heat to simmer and let the tomato-onion mixture cook for about 10 minutes, until thickened. Transfer grilled chicken strips to the sauce; stir well. Cook for another 10 minutes to evaporate excess liquid so that the chicken pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti. Kitchen Staff Tips: Roti is a flat, round, whole-wheat bread and is traditionally served with curries. It can accompany every meal and can be eaten alone or as a side dish. Roti can be wrapped around meat or vegetable dishes or they can be torn off with the fingers and dipped. If you have a ethnic grocery featuring Indian cookery, we recommend you pick up some Roti because it makes a fantastic service with today's recipe