Recipes - Chicken Sukuti Chili

Ingredients:

• 3-4 lb. whole chicken
• 1 cup onion, chopped
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, chopped
• 1 tablespoon chili paste
• 2 tablespoons soy sauce
• 1 teaspoon turmeric
• 2 tablespoons honey
• 5 dried red chilies
• 1 teaspoon cumin seeds
• 1 cup scallions, cut into 1-in length
• 4 tablespoons cooking oil
• Oil for deep frying
• Salt and Pepper

Marinade:

• 1 tablespoon cumin powder
• 1 teaspoon turmeric
• 1/2 teaspoon timur (Szechwan pepper)
• 2 tablespoons honey
• 2 tablespoons molasses
• 1 tablespoon chili paste
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1/8 teaspoon asafetida
• 1 tablespoon cornstarch
• 2 tablespoons cooking oil
• Salt and Pepper

Cooking Instructions:

In a blender, process all marinating ingredients into a smooth paste. In a large bowl, pour the marinade over the chicken and smother inside and out. Cover and let marinate for at least four hours. After marinating, drain the marinade and pat-dry chicken.

Heat frying oil to 360oF. Dip the marinated chicken into oil and fry until crispy. Remove the chicken from oil and cut into bite size pieces. Reserve fried chicken pieces in a large plate. In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste, In a non-stick sauté pan, heat four tablespoons of oil over high heat. Splitter whole red chilies and cumin seeds till dark. Add spice mixture, salt and pepper; fry until oil starts to separate from the spices. Transfer the chicken pieces into the spice mixture and stir fry for 5-8 minutes, or until the pieces are fully coated with spices. Add chopped scallions and stir for a minute or so. Serve with rice, accompanied with tomato achar.