Nepali Chatamari with Spiced Chicken

Ingredients

• 1 1/2 cups rice flour
• 1 1/2 cups water
• 10 oz ground chicken
• 2 large eggs
• 3 tbsp neutral oil, divided
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 2 green chilies, minced
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Salt and black pepper

Steps

1. Whisk the rice flour with the water and 1 teaspoon salt into a thin, smooth batter and let it rest for 20 minutes. It should pour like thin cream.
2. Heat 1 tablespoon of the oil in a skillet and cook the chicken for 6 minutes, breaking it up, until it reaches 165F (74C), then add the onion, garlic, ginger, chilies, and spices and cook 4 minutes more. Season and set aside.
3. Whisk the batter again, since rice flour settles hard to the bottom within minutes.
4. Heat a nonstick skillet over medium-low heat with a little oil and pour in a ladle of batter, spreading it into a thin round with the back of the ladle.
5. Scatter a quarter of the chicken mixture over the surface while the batter is still wet, then crack or pour a little beaten egg over the top.
6. Cover the pan and cook for 4 to 5 minutes, without flipping. Chatamari is cooked on one side only, like a pizza, so the base crisps while the topping steams.
7. Keep the heat moderate. Too high and the base browns before the egg above has set.
8. Slide it out when the edges lift and the egg is set, repeat with the rest, and serve with the cilantro and lime wedges.

Allergen note: Contains egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.