As shared in the Mango and Curry Leaves cookbook by Jeffrey Alford and Naomi Duguid, Nepali chefs are famous in the Subcontinent. Nepali chefs have been cooking restaurant food, and particularly “foreigner food” for two, almost three generations. Many Nepali chefs grown up working in restaurants in Kathmandu. This Nepali grilled chicken maybe Nepali or it may be a Nepali chef-inspired invention.

The chicken is marinated in spices such as cumin, coriander, ginger, garlic, lime and tomatoes, which make it kinda special and nice. It is nice to accompany dishes like rice and flat breads. I made tart mango salsa to go with the Nepali grilled chicken and it was one of the best decisions ever made :)

What you will need:
  • One 3½ to 4 lbs chicken, cut into 12 to 16 pieces, or 3 to 3½ lbs chicken legs and breasts, cut into smaller serving pieces
  • 1 cup chopped ripe tomatoes or canned tomatoes
  • 1½ tsp ground cumin
  • 1½ tsp ground coriander
  • 1 Tbsp minced ginger
  • 3 Tbsp chopped garlic
  • 1 Tbsp fresh lime juice
  • 2 tsp salt
  • ¼ cup vegetable oil
  1. Wash the chicken well in cold water and set aside
  2. Place all the marinade ingredients except the oil in a blender or food processor and process to a paste. Transfer to a large bowl and stir in the oil. Place the chicken pieces in the bowl and rub to coat the marinade. Cover and refrigerate for 4 to 8 hours
  3. Prepare a charcoal or gas grill or preheat the broiler
  4. To grill the chicken, place it on a rack about 5 inches from the coals or flame and grill, turning several times with tongs, until cooked through, about 20 minutes
  5. To broil the chicken, place it on a lightly oiled rack in a broiled pan and put the pan in the oven so the meat is about 5 inches below the broiler element. Prop the door slightly and broil for about 20 minutes, turning the chicken once after about 7 minutes and then again after about 15 minutes Test for doneness with a skewer. The juices should run clear
  6. Transfer to serving platter and serve immediately


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