Chicken – Chicken Poleko (Nepali Food Recipe)

(Stuffed Whole Chicken Marinated in Yogurt Sauce)

INGREDIENTS

  • 1 3-4 lb. whole chicken, cleaned
  • Melted butter for basting

Marinade:

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

Filling:

  • 1.5 cups basmati rice, cooked
  • 1/2 cup onion, grated
  • 1/2 scallion, minced
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon curry powder
  • 1 cup chicken liver, cooked and ground
  • 2 tablespoons clarified butter
  • Salt and Pepper

DIRECTIONS

  • In a small bowl, combine all marinating ingredients into a smooth paste.
  • In a large bowl, place whole chicken and pour the marinating mixture over the bird; smother the marinade all over, inside and out.
  • Marinate for 24 hours in the refrigerator.
  • In a large bowl, combine all filling ingredients.
  • Cover and refrigerate until used.
  • Bring out the marinated bird, pat dry with a paper towel.
  • Stuff up the bird with the filling.
  • Tie up the leg as to enclose the stuffed cavity.
  • Pre-heat oven to 350oF; place a pouch of presoaked smoking wood chips.
  • Place the marinated bird on a broiling rack and broil, frequently basting with the melted butter, for an hour or more or until the chicken is cooked tender.
  • Chop up into bite size pieces to serve.
  • Serve with rice pilaf, accompanied with tomato achar.

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

Originally posted 2010-01-27 16:50:34.

Chicken – Himalayan Sekuwa (Nepali Food Recipe)

(Nepali Chicken-Shrimp Kabab)

INGREDIENTS

  • 1 lb. chicken breasts, skinned, boned, and cut into 1-in. cubes.
  • 1 lb. large shrimps, deveined
  • 1/2 lb. pearl onions
  • 1/2 lb. cherry tomatoes
  • Melted butter for basting
  • Bamboo skewers (pre-soaked in cold water overnight)
  • 2 tablespoons chopped cilantro for garnish

Marinade:

  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon curry powder
  • 1 tablespoon oil
  • 3 fresh red chilies
  • 1/2 tablespoon turmeric
  • 1/2 teaspoon grated nutmeg
  • 1/8 teaspoon asafetida
  • 1/4 teaspoon timur (Szechwan pepper)
  • 1/2 cup yogurt
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • Salt and Pepper

DIRECTIONS

  • In a blender, process all marinating ingredients into a smooth paste.
  • Marinate chicken cubes and shrimp in marinade separately and allow marinating for overnight in the refrigerator.
  • Thread, alternatively, the marinated chicken cubes, shrimps, and vegetables into skewers
  • Fire up a charcoal grill.
  • Clean the grill surface thoroughly. Do not overcrowd the skewers with pieces.
  • Grill skewers, frequently turning and basting with melted butter until cooked to desired doneness.
  • Take the cooked sekuwas off the grill and generously brush with melted butter before serving.
  • To serve, arrange the sekuwas on the bed of rice pilaf, complimented with a chutney of your choice on the side.
  • Sprinkle chopped cilantro over the sekuwas.

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

Originally posted 2009-12-07 12:13:15.

Poultry – Duck [Hans] Tarkari (Nepali Food Recipe)

(Duck Curried in Nepali Herbs and Spices)

INGREDIENTS

  • 3 lbs. duck, cut into large pieces
  • 2 cups onion, chopped
  • 1 tablespoon curry powder
  • 5 dried red chilies
  • 2 bay leaves
  • 2 cups tomato, chopped
  • 1 cup stock or water
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric
  • 1 teaspoon crushed timur (Szechwan pepper)
  • 4 tablespoons oil for browning
  • 4 tablespoons oil for cooking
  • Salt and Pepper
  • 2 tablespoons chopped cilantro for garnish

DIRECTIONS

  • In large bowl, combine duck pieces with salt and pepper; toss well.
  • In a non-stick frying pan, heat oil and brown all pieces of duck until most fat is rendered and the skin is crispy.
  • Reserve browned pieces of duck on a large plate.
  • Discard excess fat.
  • In a non-stick sauce pan, heat oil.
  • To the hot oil, add whole red chilies and bay leaves; fry for 30 sec.
  • Add turmeric, timur, and chopped onion, and fry until brown.
  • Put garlic and ginger into the onion mixture; fry for 30 sec.
  • To this mixture, add curry powder and tomato; mix well for a few minutes.
  • Transfer browned duck pieces into the spice mixture; stir.
  • Add stock, salt and pepper; lower heat to low and let simmer until duck 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 or roti (flat bread).

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

Originally posted 2010-01-13 17:49:49.