Community recipe
Charred Nepali-Inspired Chicken with Millet and Sesame Tomato Chutney
Juicy yogurt-free chicken thighs are marinated with lemon, garlic, ginger, and warm spices, then charred in a hot skillet and served over fluffy millet with a bright toasted-sesame tomato chutney. The recipe draws on Nepali-inspired flavors while using accessible ingredients and a practical stovetop charring technique.
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 680 g boneless, skinless chicken thighs
- 30 ml lemon juices
- 3 garlic cloves, minced
- 15 g fresh gingers, finely grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fine salt
- 1 cup millet, rinsed
- 500 ml waters
- 2 tbsp sesame seeds
- 300 g ripe tomatoes, finely chopped
- 100 g red onions, finely chopped
- 1 green chili, finely chopped
- 15 g fresh cilantros, chopped
- 15 ml lime juice
- 2 tbsp neutral oils
Make it
Instructions
- 01
Marinate the chicken
In a bowl, combine 680 g boneless, skinless chicken thighs, 30 ml lemon juice, 3 each garlic cloves, 15 g fresh ginger, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp fine salt. Turn the chicken thoroughly in the marinade, cover, and refrigerate for 20 minutes while you prepare the grain and chutney.
- 02
Cook the millet
Rinse 1 cup millet under cool water. Put it in a saucepan with 500 ml water and bring to a boil. Cover, reduce the heat to low, and simmer until the grains are tender and the liquid is absorbed, about 18 minutes. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
- 03
Make the sesame tomato chutney
While the millet cooks, toast 2 tbsp sesame seeds in a dry skillet over medium heat for 2 minutes, shaking often, until fragrant. Transfer them to a bowl. Add 300 g ripe tomatoes, 100 g red onion, 1 each green chili, 15 g fresh cilantro, and 15 ml lime juice. Crush and stir until the mixture is chunky and juicy. Taste and adjust only if needed; the chutney should stay fresh and textured.
- 04
Char the chicken
Heat 2 tbsp neutral oil in a heavy skillet over medium-high heat. Lift the chicken from its marinade, letting excess drip away, and arrange it in a single layer. Cook for 6 to 8 minutes per side, turning once, until deeply browned and the thickest pieces reach 74°C. Rest the chicken for 5 minutes before slicing.
- 05
Assemble and serve
Spoon the warm millet onto four plates and top with sliced chicken. Finish each serving with the sesame tomato chutney and serve immediately. Keep any leftovers refrigerated within 2 hours and use within 3 days.
