Bangladeshi-style Spicy Chicken with Nam Chim Sauce

Ingredients

In this Bangladeshi adaptation, we have replaced some of the Thai ingredients with traditional Bangladeshi spices and flavors. The marinade for the chicken includes cumin, coriander, turmeric, and chili powder, which are commonly used in Bangladeshi cuisine. Additionally, we have incorporated Bangladeshi cooking techniques, such as grilling the chicken to achieve a smoky flavor. We alse have the original recipe for Nam chim kai, so you can check it out.

• 500g (1.1 lb) chicken pieces 500g (1.1 lb) chicken pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt to taste Salt to taste
• For the Nam Chim sauce: For the Nam Chim sauce:
• Juice of 2 limes Juice of 2 limes
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 teaspoon sugar 1 teaspoon sugar

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the vegetable oil, cumin powder, coriander powder, turmeric powder, chili powder, and salt. Mix well to form a paste.
2. 2.
   Add the chicken pieces to the bowl and coat them evenly with the spice paste. Allow the chicken to marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Grill the chicken for about 15-20 minutes, turning occasionally, until it is cooked through and slightly charred.
5. 5.
   While the chicken is grilling, prepare the Nam Chim sauce by combining the lime juice, fish sauce, minced garlic, chopped chili, and sugar in a small bowl. Stir well until the sugar is dissolved.
6. 6.
   Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
7. 7.
   Serve the grilled chicken with the Nam Chim sauce on the side.

Treat your ingredients with care...

• Chicken — Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat and make it more tender.

Tips & Tricks

• If you prefer a spicier dish, you can add more chili powder or include some chopped green chilies in the marinade.
• For a smokier flavor, you can grill the chicken over charcoal instead of using a gas grill.
• If you don't have fish sauce, you can substitute it with soy sauce for a slightly different flavor profile.
• Serve the chicken with a side of cucumber and tomato salad to add a refreshing element to the meal.
• Leftover grilled chicken can be used in sandwiches or wraps for a delicious lunch option.

Serving advice

Serve the Bangladeshi-style Spicy Chicken with Nam Chim Sauce hot, alongside steamed rice or naan bread. Drizzle the Nam Chim sauce over the chicken or use it as a dipping sauce for an extra burst of flavor.

Presentation advice

Arrange the grilled chicken pieces on a platter and garnish with fresh cilantro leaves. Place a small bowl of Nam Chim sauce next to the chicken for dipping or drizzling.