Chicken – Royal Chicken Tarkari (Nepali Food Recipe)

(Spicy Chicken Curried in Almond and Butter)

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INGREDIENTS

  • 2 lbs. chicken breast, cut into 1-in. strips (can be substituted with lamb or shrimps)
  • 4 cloves garlic, halved
  • 1 in. ginger, sliced
  • 3 fresh red chilies
  • 1 cup almonds
  • 1 tablespoon curry powder
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon timur (Szechwan pepper)
  • 4 green cardamom, bruised
  • 3 tablespoons vegetable oil for browning
  • 2 cups onions, finely chopped
  • 1 cup heavy cream
  • 1 teaspoon turmeric
  • 4 teaspoons clarified butter
  • 1 cup broth or water
  • 1 tablespoon chopped cilantro for garnish
  • Salt and Pepper

DIRECTIONS

  • In a large bowl, season chicken pieces with salt and pepper.
  • Heat oil and brown chicken.
  • Reserve brown chicken in a plate.
  • Drain oil.  Grind garlic, ginger, fresh red chilies, curry powder, nutmeg, timur, cardamom and almonds with water into a paste.
  • Heat three tablespoons of oil in a non-stick pan, and brown chicken.
  • Transfer browned chicken to a bowl.
  • Drain and clean the pan, heat clarified butter.
  • Add turmeric, chopped onion and sauté till brown.
  • Transfer the almond paste to the onion mixture.
  • Stir for a few minutes till the oil starts to separate.
  • Add cream, broth, salt and pepper; mix well and cook until a consistent mixture is achieved.
  • Transfer browned chicken to the almond sauce.
  • Cook on low heat till chicken is tender and the almond sauce has thickened.
  • 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 19:17:05.

Chicken – Chicken Tomato Tarkari (Nepali Food Recipe)

(Classic Tender Chicken Curried in Tomato and Himalayan Herbs)

INGREDIENTS

  • 2 lbs. chicken, black and white, skinned, boned, and cut into 1.5-in. cubes
  • 2 cups onion, chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 5 dried red chilies
  • 1 bay leaf
  • 4 green cardamom, bruised
  • 2 cups tomatoes, chopped
  • 1 cup broth or water
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric
  • 4 tablespoons cooking oil
  • Salt and Pepper
  • 2 tablespoons chopped cilantro for garnish

DIRECTIONS

  • In a large bowl, season chicken pieces with salt and pepper.
  • Heat oil and brown chicken.
  • Reserve brown chicken in a plate.
  • Drain excess oil.
  • In a non-stick sauce pan, heat oil.
  • To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
  • Add turmeric and chopped onion, and fry until brown.
  • Put garlic and ginger into the onion mixture; fry for 30 sec.
  • To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
  • Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well.
  • Add broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min.
  • When cooked, turn off the heat and add chopped cilantro to garnish.
  • Serve hot with rice and roti (flat bread).

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

Originally posted 2009-12-21 16:15:29.

Chicken – Gorkhali Chicken Chop (Nepali Food Recipe)

(Nepali Chicken Cutlets)

INGREDIENTS

  • 1 lb. whole chicken breasts, skinned and boned
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1 cup flour
  • 3 beaten eggs for egg-wash
  • 1 cup for frying
  • Salt and Pepper

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
  • 2 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • Butterfly chicken breasts.
  • Wrap the butterflied chicken with a plastic foil and pound with mallet to thin down the chicken pieces to about 1/4-in. thickness.
  • Transfer it to a large bowl.
  • In a bowl, combine all marinating ingredients into a smooth paste.
  • Pour the marinade over the tenderized chicken pieces; cover the bowl and marinate overnight in refrigerator.
  • Season egg mixture with salt and pepper.
  • Season flour with curry powder, chili powder, salt and pepper.
  • Take out marinated chicken breasts from the bowl, dip in the egg mixture, and spread over the seasoned flour to coat.
  • In a non-stick pan, heat oil.
  • Fry coated  chicken in hot oil, frequently turning, until cooked golden brown.
  • To serve, cut the cutlets into 1-in. strips; arrange on the bed of rice pilaf and stir-fried vegetables.
  • Add tomato achar to the chicken pieces.

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

Originally posted 2009-12-10 12:09:16.