Bhute ko masu

My father in law was brought up in the hills – in fact in the Queen of Hills, Darjeeling. Naturally he is pretty fluent with the local language and also the cuisine. He fished out the recipe for me. At times, I develop a yearning to cook something using ingredients that I am familiar with to create something completely new. Bhute ko masu is such a dish and it is packed with delicious flavours. It is a traditional Nepalese recipe that is prepared with lamb but I prepare it using chicken. Rice is a staple in Nepal but this dish tastes just as delicious with roti and paratha. You will definitely relish this amazing dish from the cold mountains of Nepal. This is a dry gravy version of the recipe so it tastes better with roti or paratha.

 

Ingredients:

• Chicken: 500 g

• Cornflour

• Flour (maida)

• Soya sauce

• Egg

• Onion (chopped)

• Ginger (julienned)

• Tomatoes (chopped)

• Green chillies (chopped)

• Coriander leaves (chopped – optional)

• Salt (to taste)

• Cooking Oil

 

Method:

• Marinate the chicken pieces with cornflour, flour, little bit of soya sauce, egg and salt.

• Heat oil and deep fry the pieces.

• Keep aside.

• Now in the same oil, add the onion, ginger, tomato, green chillies, soya sauce and salt.

• Stir-fry well.

• Add the chicken pieces and mix everything nicely.

• Sprinkle chopped coriander leaves from top and serve (optional).

• Best served with parathas

 

Photo Credits:

 

 

Sarmistha Som – A clothier by profession and a mother of 3 beautiful boys by passion.

(Sarmistha is the face of the brand Cupraa; and her youngest boy is a furry one who you should make a point to meet for a play-date)