Chicken – Jwanu Chicken Tarkari (Nepali Food Recipe)

(Himalayan Chicken Stewed in Jwanu Broth)

INGREDIENTS

  • 2 lb. chicken, cut into 1-in. cubes (can be substituted with lamb)
  • 1 lb. spinach, thoroughly washed and torn into pieces
  • 5 dried red chilies
  • 1 tablespoon jwanu (lovage seeds)
  • 1 teaspoon mustard seeds
  • 1 cup onion, chopped
  • 1 teaspoon turmeric
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 2 cup tomatoes
  • 2 cups broth or water
  • 3 tablespoons cooking oil
  • Salt and Pepper
  • 2 tablespoon chopped cilantro for garnish

DIRECTIONS

  • In a large bowl, combine chicken pieces with one tablespoon of cooking oil, turmeric powder and salt.
  • Let marinate for 10-15 minutes.
  • In the mean time, heat two tablespoons of oil in a sauce pan.
  • Put dried red chilies and fry until dark.
  • Add jwanu and mustard seeds to the oil; fry for 15 sec.
  • Transfer seasoned chicken pieces to the pan and brown well on medium-high heat.
  • Lower the heat to medium and to the browned chicken mixture, add garlic, ginger, cumin powder, curry powder and chili powder; stir the entire mixture well for about two minutes until the aroma of different spices is released.
  • Add chopped tomatoes, broth, salt and pepper; mix well.
  • Bring the stew mixture to a boil and allow stewing over low heat for about 20-25 minutes until the chicken is tender and the desired consistency of the sauce has been achieved.
  • At last, add spinach and gently fold into the stewed  chicken in batches.
  • Allow cooking for a minute or so just until all the spinach is wilted.
  • Adjust seasoning with salt and pepper. Garnish with chopped cilantro.
  • Serve with rice and roti (flat bread).

Source: http://nepalicooking.tripod.com/poultry.htm
Author: Tulsi Regmi

Originally posted 2009-12-08 12:11:22.

Chicken – Gorkhali Chicken Chilli (Nepali Food Recipe)

Gorkhali Chicken Chili
(Nepali Spicy Grilled Chicken Sautéed in Chili Sauce)

INGREDIENTS

  • 2 lbs. chicken breasts, skinned and boned
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, finely grated
  • 1 tablespoon fresh hot chili, minced
  • 1 tablespoon cumin powder
  • 1 cup onion, finely chopped
  • 1 cup tomato, chopped
  • 2 tablespoons honey
  • 2 cups red bell pepper, cut into 1-in pieces
  • 1 cup scallion, cut into 1-in length
  • 2 tablespoons cooking oil
  • 5 dry whole red chilies
  • Salt and Pepper
  • 2 tablespoons chopped cilantro for garnish


Marinade:

  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon timur (Szechwan pepper)
  • 2 tablespoons lemon juice
  • 1 tablespoon chili paste
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1/8 teaspoon asafetida
  • Salt and Pepper

DIRECTIONS

  • In a small bowl, combine all marinating ingredients into a smooth paste.
  • In a large bowl, pour the marinade over chicken pieces.
  • Mix well, cover, and let marinate for at least four hours.
  • Grill marinated chicken on a charcoal grill, occasionally turning until cooked through, about ten minutes.
  • Cut grilled chicken into 1-in strips.
  • In a blender, process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey, salt and pepper into a smooth paste.
  • In a sauce pan heat two tablespoons of cooking oil.
  • Fry dry whole red chilies till dark.
  • Add the spice mixture and sauté on medium heat till the oil starts to separate from the spices, about 5-8 minutes.
  • Add grilled chicken pieces, red bell pepper, and scallions.
  • Stir thoroughly to coat with spices.
  • Cook until vegetables are tender.
  • Adjust seasoning with salt and pepper.
  • Garnish with chopped cilantro.
  • Serve with rice, or roti (flat bread).

Source: http://nepalicooking.tripod.com/poultry.htm
Author: Tulsi Regmi

Originally posted 2009-12-03 18:51:23.

Chicken – Chicken Bhutuwa (Nepali Food Recipe)

(Classic Chicken Stir-Fried with Nepali Spices and Herbs)

INGREDIENTS

  • 2 lb. chicken, black and white, boned and cut into 1-in pieces (can also be substituted with lamb)
  • 1 cup onion, chopped
  • 5 garlic gloves, halved
  • 1 in. ginger, julienned
  • 5 fresh red chilies
  • 1 teaspoon turmeric
  • 1/8 teaspoon asafetida
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 5 dried red chilies
  • 1 cup green onions, cut in 1 in. length
  • 1 cup green peas
  • 4 tablespoons cooking oil
  • 1 tablespoon lemon juice
  • 1 cup broth or water
  • Salt and Pepper

DIRECTIONS

  • In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
  • Add chicken pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
  • After marinating, drain the marinade and pat-dry chicken pieces.
  • In a processor, blend chopped onion, garlic, ginger, fresh red chilies,  cumin and curry powder, asafetida, and turmeric into a smooth paste.
  • In a non-stick pan heat two tablespoons of oil.  Add dried red chilies and fry till dark. Add spice paste; fry for another few minutes until the oil starts to separate from the spices.  Transfer marinated chicken to the pan, add salt and pepper and stir well to brown on high heat. Reduce the heat to medium and continue to stir fry chicken until cooked tender. It may require some broth or water to moisten, if it starts to burn. Add green peas and green onions; stir for another two minutes. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with stir-fried vegetables and rice or roti (flat bread).

Source: http://nepalicooking.tripod.com/poultry.htm
Author: Tulsi Regmi

Originally posted 2009-12-09 12:09:36.