Gorkhali Chicken Chili Recipes

GORKHALI CHICKEN CHILI

Steps:

• In a small bowl, combine all marinating ingredients into a smooth paste.
• In a large bowl, pour the marinade over chicken pieces.
• Mix well, cover, and let marinate for at least four hours.
• Grill marinated chicken on a charcoal grill, occasionally turning until cooked through, about ten minutes.
• Cut grilled chicken into 1-in strips.
• In a blender, process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey, salt and pepper into a smooth paste.
• In a sauce pan heat two tablespoons of cooking oil.
• Fry dry whole red chilies till dark.
• Add the spice mixture and sauté on medium heat till the oil starts to separate from the spices, about 5-8 minutes.
• Add grilled chicken pieces, red bell pepper, and scallions.
• Stir thoroughly to coat with spices.
• Cook until vegetables are tender.
• Adjust seasoning with salt and pepper.
• Garnish with chopped cilantro.
• Serve with rice, or roti (flat bread).

GORKHALI CHICKEN SATAY

Steps:

• In a blender, process all marinating ingredients into a smooth paste.
• Marinate chicken slices in chicken marinade for overnight in the refrigerator.
• Pat dry the marinated chicken pieces and thread on with soaked bamboo skewers.
• Grill to the desired doneness, frequently turning and basting with the melted butter.
• Serve hot with tomato achar.

CREAMY WHITE CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
• Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
• Remove chili from heat; stir in sour cream and whipping cream until incorporated.