Chicken Bhutuwa

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 lbs chicken, black and , boned and cut into 1-in
• 1 cup onion, chopped
• 5 garlic cloves, halved
• 1 inch gingerroot, julienned
• 2 fresh red chilies
• 1 teaspoon turmeric
• 1/8 teaspoon asafetida powder
• 1 teaspoon cumin powder
• 1 teaspoon curry powder
• 2 dried red chilies
• 1 cup green onion, cut in 1 in. length
• 1 cup green peas
• 4 tablespoons cooking oil
• 1 tablespoon lemon juice
• 1 cup broth or 1 cup water
• salt and pepper

Recipe

• 1 in a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
• 2 add chicken pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
• 3 after marinating, drain the marinade and pat-dry chicken pieces.
• 4 in a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
• 5 in a non-stick pan heat two tablespoons of oil.
• 6 add dried red chilies and fry till dark.
• 7 add spice paste; fry for another few minutes until the oil starts to separate from the spices.
• 8 transfer marinated chicken to the pan, add salt and pepper and stir well to brown on high heat.
• 9 reduce the heat to medium and continue to stir fry chicken until cooked tender.
• 10 it may require some broth or water to moisten, if it starts to burn.
• 11 add green peas and green onions; stir for another two minutes.
• 12 adjust seasoning with salt and pepper.
• 13 drain excess oil, if necessary.
• 14 serve with stir-fried vegetables and rice or roti (flat bread).