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.

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 – Mango Chicken Tarkari (Nepali Food Recipe)

(Nepali Chicken Curried with Mango and Spices)

INGREDIENTS

  • 2 lbs. chicken breast, cut into 1/2-in. slices
  • 2 cups ripe mango, diced
  • 1 tablespoon cumin powder
  • 1/2 teaspoon turmeric
  • 1 cup onion, diced
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon chili paste
  • 1 tablespoon black peppercorn
  • 4 tablespoons clarified butter
  • Salt and Pepper
  • 1 tablespoon chopped cilantro for garnish

DIRECTIONS

  • In a non-stick sauté pan, heat two tablespoons of butter.
  • Fry a tablespoon of black pepper corn for 30 sec.
  • Add turmeric and onion and sauté until translucent.
  • Add garlic, ginger and cumin powder; stir well for a minute or so.
  • Put the mango chunks into the onion mixture; mix well and sauté for five minutes to allow sweating of the mango.
  • Add chili paste, salt and pepper; stir thoroughly for the complete incorporation of the ingredients.
  • Allow the mango mixture to simmer for another 10 minutes or so.
  • Reduce the mixture by half.
  • Remove from heat and transfer to a blender for pureeing.
  • Puree the mango mixture into a mango sauce.
  • In a large bowl, season chicken pieces with salt and pepper.
  • In a non-stick sauce pan, heat two tablespoons of butter.
  • Add chicken mixture and brown well over medium heat for 8-10 minutes until the chicken pieces are almost done.
  • To the browned chicken add pureed mango mixture and stir well to coat all the pieces of chicken.
  • Lower the heat and allow braising for 10-15 minutes until the chicken pieces are tender and a desired consistency of the mango sauce has been achieved.
  • Adjust seasoning with salt and pepper.
  • Garnish with a tablespoon of chopped cilantro.
  • Serve with rice and roti (flat bread).

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

Originally posted 2010-01-26 16:19:06.