Nepali Spicy Grilled Chicken Sauteed in Chili Sauce

Ingredients

 * 1.5 lbs chicken breasts, skinned, boned
 * 3 dry whole red peppers
 * 1 teaspoon garlic, minced
 * 1 teaspoon ginger, finely grated
 * 5 red chilies, julienned
 * 1 cup onions, finely chopped
 * 1 cup tomatoes, chopped
 * 1 teaspoon freshly ground black pepper
 * 1 teaspoon cumin powder
 * 1 teaspoon coriander powder
 * ½ teaspoon turmeric
 * ½ cup green onion, cut in 1-in length
 * salt to taste
 * 2 tablespoons mustard oil
 * 1 cup chicken broth

Marinade

 * 1 cup yogurt
 * 1 tablespoon lemon juice
 * 2 tablespoons soy sauce
 * ½ cup onions, roughly chopped
 * 1 teaspoon cumin seeds
 * 1 teaspoon peppercorn
 * 1 teaspoon timur (Szechwan pepper)
 * 2 fresh red chilies
 * 2 tablespoons mustard oil

Directions

 * 1) In a blender combine all the marinating ingredients to form a smooth paste.
 * 2) Pour the marinating paste over the chicken in a large bowl.
 * 3) Mix well, cover, and let marinate for at least four hours.
 * 4) Grill the marinated chicken on a charcoal grill, occasionally turning until cooked through, about 7 minutes.
 * 5) Cut grilled chicken into 1-in strips.
 * 6) In a sauce pan heat 2 tablespoons of mustard oil.
 * 7) Fry dry whole red peppers till dark.
 * 8) Add turmeric and stir for 15 sec.
 * 9) Add onions, sauté in medium heat till brown.
 * 10) Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture.
 * 11) Fry for 30 seconds, and add tomatoes and chicken broth.
 * 12) Lower the heat and let the tomato-onion mixture simmer for 10 minutes till it thickens.
 * 13) Transfer grilled chicken strips to the sauce, stir well.
 * 14) Cook for another 10 minutes to evaporate excess liquid so that the chicken pieces are coated with the sauce.
 * 15) Adjust seasoning with salt and pepper.
 * 16) Garnish with green onions.
 * 17) Serve with rice, or roti (whole wheat flat bread).