Nepali-Style Chicken with Spiced Yogurt

Instructions

1. 1

   Use raw, boneless, skinless chicken thighs. Do not wash them. Cut into 3 cm pieces and place in a bowl. Finely grate the ginger and 2 garlic cloves, then mix into the chicken with the lemon juice, 0.75 tsp salt, all the black pepper, 1.5 tsp chili powder and 0.75 tsp turmeric. Wash your hands and clean the knife, board and work surface after handling raw chicken.

2. 2

   Let the chicken stand for 5–10 minutes while preparing the remaining ingredients. Thinly slice the onion and green chili, and chop the coriander. In a large clean serving bowl, whisk the yogurt with the remaining 2 finely grated garlic cloves, the sugar and 0.25 tsp salt. Keep the vegetables separate for now.

3. 3

   Rinse and drain the raw basmati rice. Put it in a 3-liter saucepan with the 600 ml water and remaining 0.25 tsp salt. Bring to a boil over medium-high heat, then cover and reduce to the lowest heat. Simmer for 15 minutes, remove from the heat and leave covered for 10 minutes. Cook the chicken and finish the dressing while the rice cooks and stands.

4. 4

   Heat a 28–30 cm frying pan over medium-high heat for 2 minutes. Add 7.5 ml canola oil and half the chicken in a single layer. Cook for 8–10 minutes, turning occasionally, until browned and the center of the largest pieces reaches 74°C/165°F. Transfer to a clean plate. Repeat with the remaining 7.5 ml canola oil and chicken, checking the same temperature. Never reuse the raw-chicken bowl or utensils for cooked chicken without washing them.

5. 5

   Take the frying pan off the heat for 2 minutes and carefully wipe out any dark spice residue. Use only mustard oil explicitly sold as food-grade and suitable for cooking; never use oil labeled for external use. Add the mustard oil and warm over low heat for about 30 seconds without letting it smoke. Turn off the heat, stir in the remaining 1.5 tsp chili powder, remaining 0.75 tsp turmeric and crushed fenugreek leaves for 15 seconds, then let the oil cool for 2 minutes.

6. 6

   Whisk the warm spiced oil into the yogurt. Gently fold in the cooked chicken and its plate juices, sliced onion, green chili and coriander until evenly coated; do not return the yogurt mixture to the heat.

7. 7

   Fluff the rice and divide among four plates. Spoon the dressed chicken alongside and serve immediately.