Nepal: Chicken Bhutuwa


1.5 lb. Chicken, black and white, cut into 1-in pieces or lamb or shrimps
5 garlic gloves, minced
1 in. ginger, minced
3 fresh red chilies, minced
1 tablespoon cumin powder
1 teaspoon turmeric
1 tablespoon mustard oil
1 cup green onions, cut in 1 in. length
4 tablespoons mustard oil
1 teaspoon ground black pepper
1/4 teaspoon cinammon powder
5 cloves
1 teaspoon fenugreek
Salt to taste


In a large bowl combine chicken, 1 tablespoon of mustard oil, turmeric,
cumin, chili powder, salt and pepper. Toss well to coat thoroughly.

In a non-stick pan heat 4 tablespoons of mustard oil. Splitter fenugreek
till it turns dark. Add cloves and fry for 15 sec. Transfer the coated
chicken to the pan, stir well to brown. Add garlic, ginger, and red

Stir-fry chicken in medium heat until cooked through. May need water to
moisten, if it starts to burn. Add green onions and cinnamon, stir for
2 min. Adjust seasoning with salt and pepper. Serve with stir-fried
vegetables and rice or roti.