Chicken Sekuwa

Classic Nepali chicken kabob with aromatic spices

• - 2 lbs chicken breast, cut into 1-inch cubes
• - Bamboo skewers, soaked for at least 30 minutes
• - Melted butter for basting
• Marinade:
• - 1/2 teaspoon cumin powder
• - 1/2 teaspoon curry powder
• - 1 tablespoon oil
• - 3 fresh red chilies
• - 1/2 tablespoon turmeric
• - 1/2 teaspoon grated nutmeg
• - 1/8 teaspoon asafetida
• - 1/2 teaspoon timur (Szechwan pepper)
• - 1/2 cup yogurt
• - 1 teaspoon garlic paste
• - 1 teaspoon ginger paste
• - Salt and Pepper

1. 1

   In a blender, process all marinating ingredients into a smooth paste. Marinate chicken cubes overnight in the refrigerator.
2. 2

   Pat dry marinated chicken pieces and thread onto soaked bamboo skewers.
3. 3

   Grill to the desired doneness, frequently turning and basting with melted butter.
4. 4

   Serve hot with rice pilaf and stir-fried vegetables, accompanied by tomato achar.